Rib Roast is a large, tender cut of beef (usually rib section) that’s slow-roasted in the oven until juicy inside and beautifully browned outside. It’s often served at holidays and special gatherings because it’s rich, flavorful, and impressive.
🧾 Ingredients
- 1.5–3 kg beef rib roast (bone-in or boneless)
- 2–3 tbsp oil or butter
- 1–2 tbsp salt (to taste)
- 1 tbsp black pepper
- 1 tbsp garlic powder (or fresh minced garlic)
- 1 tbsp rosemary or thyme (fresh or dried)
- Optional: paprika or mustard for extra crust flavor
👨🍳 How to Make Rib Roast
1. Prepare the meat
- Pat the beef dry (important for browning)
- Rub with oil or butter
2. Season well
- Coat generously with salt, pepper, garlic, and herbs
- Let it sit 30–60 minutes (or overnight in fridge for deeper flavor)
3. Roast
- Preheat oven to 180°C (350°F)
- Place roast on a rack in a baking tray
- Cook for:
- Rare: ~15 min per 500g
- Medium: ~20 min per 500g
- Well-done: ~25 min per 500g
4. Rest the meat
- Remove from oven
- Cover loosely with foil
- Rest 15–20 minutes so juices settle
🍽️ Result
- Juicy, tender beef inside
- Crispy, seasoned crust outside
- Rich, deep roasted flavor
🧠 Tips
- Don’t skip resting—it keeps meat juicy
- Use a meat thermometer if possible for perfect doneness
- Sear in a hot pan first for extra crust (optional step)
🍴 Serving Ideas
- Mashed potatoes and gravy
- Roasted vegetables
- Yorkshire pudding (classic pairing)
- Horseradish or garlic sauce
If you want, I can also give you a garlic butter rib roast version, a slow cooker rib roast method, or a budget-friendly alternative cut that tastes similar.
