Our grass fed and finished beef rib roast is a holiday meal centerpiece like no other.
Here at Red House Ranch our favorite way to prepare this is to season with salt and pepper and roast slowly in the oven or over wood coals in the Weber til rare to medium rare.
This is a dish that is NOT to be rushed and must not be overcooked. Keep close tabs on the internal temp of your roast and be sure to pull it out of the oven or off the grill just before it reaches your desired level of doneness.
The result is mildly smokey, tender, moist and just plain beautiful to look at.
The savory aroma of beef roasting in the kitchen will have your holiday guests drooling when they walk through the door.
More about this cut; A beef rib roast is cut from the middle rib portion of the animal. This is where rib steaks and Delmonicos come from. Rather than slicing this large muscle into steaks it is left whole with or without the rib bones and tied for even cooking.
There is a good amount of marbling in this cut which results in tender, moist, flavorful beef.
Allow your roast to come to room temperature before roasting. An internal temp of 130 degrees will result in medium rare deliciousness.
Each Red House Ranch rib roast weighs 4-5 pounds; at least 6-8 servings.