© Denzil Green
Beef Rib Roasts are a more expensive cut of beef roasts. There are several different cuts available, but all are good, and expensive.
Cuts that have the bone-in include Prime Rib Roast and Standing Rib Roast. Cuts that have the rib bones removed include Rib-Eye Roasts and Rolled Rib Roasts. In general, though, when you hear the term Rib Roast, you can assume that some kind of cut with the bone still in is meant, unless you are told otherwise.
All Rib Roasts have good marbling and should be dry-roasted. They should be cooked to medium-rare at the most. This isn’t just trying to be snobby; it’s trying to be practical. There are tons of beef roast cuts that you have to cook until well-done, and these are far, far cheaper than Rib Roasts. So if you or your guests prefer well-done, buy one of these cheaper cuts (when cooked to well-done, they will still be very tender and have amazing flavour), and put the money you save towards the wine.
When buying a Rib Roast with bone in, choose one with 1 bone for every two people you want to feed. If the cut is boneless, allow about 6 oz (110g) per person.
Small End Rib Roast, Large End Rib Roast
Other terms you will have are “Small End Rib Roast” and “Large End Rib Roast.” The “Small End” is cut from the part of the rib (bones 9 to 12) closest to the Short Loin area of the cow, which starts with rib 13. It is the most tender part of a Rib Roast. The “Large End” is cut from the part of the rib (bones 6 to 9) closest to the Chuck, therefore less tender relative to the “Small End.”
Count on about 2 servings per rib.
Dry roast in oven at 350 F (180 C), allowing about 18 minutes per pound for medium-rare, 20 minutes for medium and 24 minutes for well-done. Using an instant-read meat thermometer, cook to 145 F (63 C) for medium-rare, 160 F (71 C) for medium, and 170 F (77 C) for well-done. When cooked to the point that you want it, remove from oven and let the meat rest, covered for about 15 minutes before slicing and serving; for a Rib Roast of 4 or 5 ribs, let rest for 30 minutes, covered.
The other name, “Delmonico Roasts”, comes from a restaurant in New York which popularized Rib Roasts in the late 1800’s.
Hesser, Amanda. Recipe Redux: Rib Roast of Beef, 1966. New York Times. 26 January 2011.
Parker Bowles, Tom. A rib of beef is such a classic, it makes any dinner a real occasion. London: Daily Mail. 16 October 2010.