About This Recipe
A classic Holiday Beef Roast, often a standing rib roast, is a traditional centerpiece for celebratory meals. This recipe provides a fundamental method for preparing a roasted beef cut, resulting in a flavorful and tender main course.
Why You’ll Love This Recipe
This cooking method yields a well-browned, flavorful crust and a tender, juicy interior. The process is straightforward and reliable, making it a practical choice for a holiday meal. The result is a versatile main dish that pairs with many traditional sides.
Ingredients
- 1 (4 to 6 pound) beef rib roast (standing rib roast), bones 4 through 7
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 2 tablespoons olive oil or avocado oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
Step by Step Instructions
- Remove the roast from its packaging and pat it dry thoroughly with paper towels. Let it sit at room temperature for 1 to 2 hours.
- Preheat the oven to 450°F (230°C).
- In a small bowl, combine the salt, pepper, minced garlic, rosemary, and thyme. Rub the oil evenly all over the surface of the roast. Then, rub the herb and salt mixture over the entire surface of the meat.
- Place the roast, bone-side down, in a roasting pan. For more accurate temperature monitoring, insert an oven-safe meat thermometer into the center of the roast, avoiding the bone and large fat pockets.
- Place the roast in the preheated oven and cook for 15 minutes.
- After 15 minutes, reduce the oven temperature to 325°F (165°C). Continue to roast until the internal temperature reaches your desired level of doneness. For medium-rare, this is 120-125°F (49-52°C) which will take approximately 1.5 to 2.5 hours, depending on the size of the roast. The temperature will continue to rise during resting.
- Once the target temperature is reached, carefully remove the roast from the oven. Transfer it to a cutting board or platter and tent it loosely with foil. Let the roast rest for 20 to 30 minutes before carving. This allows the juices to redistribute.
- Carve the roast by slicing against the grain between the bones for individual rib portions, or slice the meat off the bone in one piece and then into slices.
FAQ
What cut of beef is best for a holiday roast?
A standing rib roast, also known as prime rib, is the traditional cut used for this purpose.
Why is it important to let the meat rest after roasting?
Resting allows the muscle fibers to relax and reabsorb the juices that have been forced toward the center of the roast by the heat. Slicing immediately will cause those juices to be lost on the cutting board, resulting in drier meat.
How do I calculate cooking time?
Cooking time is best determined by internal temperature, not time per pound. Always use a meat thermometer for accuracy. As a general guide, at 325°F, plan for approximately 15-17 minutes per pound for a roast to reach medium-rare.
You Must Know
The final internal temperature of the meat will rise by 5 to 10 degrees Fahrenheit after it is removed from the oven, a process called carryover cooking. This must be factored in when determining doneness. The USDA recommends a minimum internal temperature of 145°F (63°C) for beef, followed by a 3-minute rest time for safety.
Storage Tips
Allow leftover roast to cool completely. Store sliced or whole roast in an airtight container in the refrigerator for up to 3 to 4 days. Leftover beef roast can be reheated gently in an oven set to a low temperature (around 275°F / 135°C) until just warmed through to prevent drying. Cooked beef can be frozen for up to 3 months. Wrap tightly in freezer-safe wrap or place in a heavy-duty freezer bag. Thaw in the refrigerator before reheating.