There’s nothing quite like a rib roast to make a holiday meal unforgettable. This show-stopping cut of beef is rich, juicy, and packed with flavor, making it a crowd-pleaser every time. Whether you’re hosting family or entertaining friends, a we’ll make sure you know how to cook the perfect rib roast so you can steal the show.
Follow this simple guide to achieve rib roast perfection, no matter your cooking method of choice.
Step 1: Dry Brine for Flavorful Perfection
Step 1: Dry Brine for Flavorful Perfection
The secret to a flavorful rib roast starts long before it hits the heat. Dry brining ensures the roast is seasoned all the way through and helps create that mouthwatering crust.
What You’ll Need:
Your favorite beef rub. We recommend the LJ House Bovine, a blend of salt, pepper, garlic powder, onion powder, and celery seed.
How to Dry Brine:
Generously coat the rib roast with your beef rub.
Place the roast on a wire rack over a baking sheet and let it sit uncovered in the refrigerator overnight.
This process enhances the flavor, tenderizes the meat, and dries out the surface slightly, helping you get a beautiful crust when cooked.
Step 2: Choose Your Cooking Method
There are multiple ways to cook the perfect rib roast, depending on your tools, preferences, and desired flavor. Here are three tried-and-true methods to get perfect results.
Option 1: Smoking
Smoking adds a deep, rich flavor to the rib roast, making it a fantastic choice for those who love the smoky taste of barbecue.
- Preheat Your Smoker: Set your smoker to 225°F.
- Cook the Roast: Place the dry-brined rib roast directly on the smoker grates.
- Monitor the Temperature: Slowly smoke for 3-5 hours, or until the internal temperature reaches 130°F for medium-rare.
- Rest: Remove the roast and let it rest for 1 hour before slicing. Resting ensures the juices redistribute evenly, making every bite tender and flavorful.
Option 2: Standing Rib Roast in the Oven
For a more traditional holiday roast, the oven is your go-to. This method is simple, and the low-and-slow cooking ensures even doneness.
- Preheat Your Oven: Set your oven to 250°F.
- Cook the Roast: Place the rib roast in a roasting pan, bone-side down. Insert a meat thermometer into the thickest part of the roast.
- Bake: Roast slowly until the internal temperature reaches 130°F for medium-rare. This can take several hours, depending on the size of the roast.
- Rest: Remove the roast from the oven, tent it with foil, and let it rest for 1 hour before carving.
Option 3: Grill and Oven Combo
This method gives you a smoky char from the grill, combined with the even cooking of the oven—perfect for those who love a crispy crust.
- Sear on the Grill: Preheat your grill to high heat and sear the rib roast on all sides until a beautiful crust forms.
- Transfer to the Oven: Place the roast in a roasting pan and transfer it to a 250°F oven.
- Slow Cook: Roast until the internal temperature reaches 130°F for medium-rare.
- Rest: Let the roast rest for 1 hour before slicing to lock in all the delicious juices.
Step 3: Carve and Serve
After letting the rib roast rest, it’s time to carve. Use a sharp carving knife to slice between the bones for bone-in portions, or remove the bones first for easy slicing of boneless cuts. Serve your roast with holiday classics like mashed potatoes, roasted vegetables, or a rich red wine sauce.
Tips for Rib Roast Success
- Invest in a Good Meat Thermometer: This ensures you hit that perfect internal temperature without guesswork.
- Don’t Skip the Resting Period: Resting is essential for tender, juicy meat.
- Customize Your Rub: While we love the LJ House Bovine rub, feel free to add your favorite spices or herbs like rosemary or thyme for a unique twist.
Rare
- Internal Temp: 120°F – 125°F
- Description: Cool, red center. Very soft and tender texture with minimal cooking. Perfect for those who enjoy the natural flavor of the meat.
Medium Rare
- Internal Temp: 130°F – 135°F
- Description: Warm, red center with a slightly firmer texture. This is the most popular doneness for steak lovers as it balances juiciness with a bit of caramelization.
Medium
- Internal Temp: 140°F – 145°F
- Description: Warm, pink center with a firm texture. Slightly less juicy but still flavorful. A good middle ground for those who don’t like too much red in their steak.
Medium Well
- Internal Temp: 150°F – 155°F
- Description: Lightly pink center with a more uniform brown color. The texture is firmer, with less moisture retained.
Well Done
- Internal Temp: 160°F+
- Description: Fully cooked through with no pink. The texture is firm and less juicy. Preferred by those who enjoy a thoroughly cooked steak.
