How to Cook a Rib Roast Like the Experts

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cooked rib roastCooking New York rib roast, or any other type of rib roast, is simple once you learn the ins and outs of your oven or grill settings and temperatures. Getting the proper cook time on a rib roast is a crucial part of making this cut of steak as tender as possible with the perfect outside sear.

The rib roast comes from the same spot of the cow that a ribeye does, right in the rib area. The ribeye actually comes from the prime rib section before it’s cooked. The full prime rib cut, then, is what turns into a rib roast. Since it’s such a thick cut, it’s not like some other steaks that you can pan fry for a couple of minutes on each side. Instead, cooking a rib roast takes some time and you’ll need to learn how to cook rib roast for the right amount of time to avoid undercooking or overcooking.

Selecting Your Roast

You can cook a New York roast bone in or choose a boneless cut. But, the one you pick will change the method of cooking just a bit. Boneless versions may take a little more time to cook in the oven or grill, but they’ll also guarantee a juicier outcome if you cook them correctly.

If you’re unsure of the size roast you’ll need, you can use this rule of thumb: estimate about ½-pound for each person who’ll be eating the roast. Then, head to your local butcher or grocery store (or find the perfect prime rib online!) to find the size you need. You’ll want to look for a portion with some fat, but not swimming in it. You can always ask the butcher to trim some excess fat off the roast before they wrap it for you.

Cooking Rib Roast in the Oven

Cooking a roast in the oven tends to be the preferred method. A roast in the oven can get the perfect medium-rare cook that most steak enthusiasts prefer, while also giving it a nice brown crust that enhances the flavor and locks in juices. We’re going to teach you how to use a closed-oven method, which helps your roast sear and cook all the way through without drying out.

Allow your roast to come to room temperature, which can take between two to three hours, before cooking. Season your roast as you preheat your oven to 500-degrees.

Now, calculate the weight of your roast times five. If you have a 5-pound roast, your number will be 25. This is the number of minutes of roasting time needed to give your roast its sear.

Place the roast in a roasting pan with the fatty side facing up. Allow it to roast for the number of minutes you calculated. Then, turn off the oven and allow the roast to cook for another two hours – but don’t open that oven!

During this time, your roast will continue cooking through so that you’ll end up with a perfectly even, medium-rare doneness. Remove it from the oven and serve immediately.

How to Cook a Rib Roast on the Grill

Cooking a New York roast on the grill will take a little more practice than in the oven. The grill can make for a tricky experience when it comes to cooking a roast, but once you perfect it, you’ll have a deliciously seared roast that’s cooked evenly throughout.

The trick to grilling a roast is searing it first and fast over high heat and then moving it to a lower temperature and allowing it to continue cooking slowly. The sear will not only create a perfect barbecue crust, but it will also lock in those juices that you don’t want to escape.

Before you BBQ, you should add any spices you want to the roast (which you should, again, allow to come to room temperature). Then, heat up all the burners on your grill, allowing one side to heat to high heat and another side on lower heat.

Place your roast on the high heat portion of the grill and lower the cover, allowing the roast to sear for about 5 minutes on each side. Then, move it to the cooler side of the grill. You should plan on it cooking for about an hour for a 2 to 3-lb. roast, but use your meat thermometer to check its doneness.

Conclusion: Cooking a Roast in the Oven or on the Grill

Have you tried our Bone-In Heart of Rib Roast? This incredible 8 to 9-lb. piece of tender roast will cook beautifully in the oven or on the grill, thanks to our meticulous aging process for flavor and texture and our secure packaging that keeps it as fresh as the day it was cut. This rib roast is sure to impress, especially now that you know how to cook it. Don’t forget to check out other favorite Chicago Steak Company steaks and assortments for your next big get-together.