Cooking a Rib Roast

In recent years, we cooked a rib roast for our Christmas day dinner. The meat is also known as prime rib. It's expensive, but it's easy to prepare and cook, and most of all, it's delicious. And since it's for family, it's worthwhile.

Dec 2017

On December 18, I went to Zavotski's and placed an order for a 10-pound rib roast, bone-in, and not pre-cut. They didn't ask for a down payment.

Shortly after Noon on Sun, Dec 24, I went to Zavotski's to get our rib roast. I waited for a bit as the butcher prepared it or cut it. It weighed 10.5 pounds, and it cost $116. It was thawed, of course. I placed it into the frig when I got home.

In the early evening of December 24, I ground 20 tablespoons of black peppercorns. I probably won't need that much, but I like the pepper taste on the cooked rib roast. I'll add two or three tablespoons of David's kosher salt to the mix before rubbing onto the roast.

Late on Christmas eve:

Christmas Day:

Cooking plan

On cooking day, I'll turn oven to 200 degrees.

I'll cook until an internal temp of 135 to 140, which in past years, it took around five hours to reach that temp.

We plan to eat between 1:00 and 1:30 p.m. I'd like to let the roast rest for about 20 minutes after cooking and before carving. Maybe I should start the oven at 7:30 p.m. That way I should be carving around 1:00 p.m.

Dec 2015

Placed order on Dec 19 or so. At Zavotski's. 12-pounder. Bone-in. Not pre-cut. Total cost was $140.00. It was already thawed as usual.

I picked up the roast around mid-day on December 24. I placed it into the frig until time to prep.

Late on Christmas eve after everyone went to sleep, and I had access to the kitchen, I prepped the roast. First, I gave thanks to the cow, the farmer, and the butcher.

I finished the prep and placed it into room-temp oven at 12:25 am on Dec 25.

Prep is simple. I slathered the roast with olive oil. Then I coated the roast with a mix of 10 tablespoons of fresh ground black pepper corns and 2 tablespoons of Dave's kosher salt. I did not coat the underside close to the bones.

It turned out stunningly good as usual. I cooked it a little longer than I would prefer because we had family and friends visiting, and not everyone likes raw. Around 15 people visited our little home on Christmas Day. The roast ended up being cooked medium to a little raw. Still delicious.

Dec 2014

On Fri, Dec 19, 2014, I ordered a 12-pound, bone-in rib roast from Zavotski's. I think the cost will be around $11 per pound. I placed a $20 deposit when I ordered it. I'll pick it up around Noon on Wed, Dec 24.

They offered two options: boneless and bone-in. I don't have notes about which type that we bought last year. I think that it was the bone-in.

The person said to figure 1/2-pound per person for the boneless and 1-pound per person for the bone-in.

DD picked up the bone-in rib roast on Wed morning, Dec 24, and the roast sat in the frig until late Wed night when I prepared it.

I covered the rib roast with olive oil, salt, and pepper.

I used approx 6 to 7 tablespoons of freshly-ground black peppercorns and 1.5 to 2 tablespoons of kosher salt. I would have liked to use more more pepper, but we were running low.

Then at about 11:15 p.m., I placed the rib roast in the cool oven on the fourth rack level from the top.




I forgot about this option again this year because I read these notes on Christmas Eve.

Dec 2013

In December 2013, we bought our rib roast from Zavotski's. I placed the order on Thu, Dec 19, 2013. I picked it up on Tue, Dec 24. We bought a 12-pounder. It cost a $120.

My Procedure

The night before:

On cooking day:

Dec 2012 TT

Culling info from this December 2012 Toledo Talk thread.


Another option after the initial low and slow cooking:

Timing example:

(i was wrong about this: guessing that a 12-pounder will take longer than 6 hours to reach 125 degrees.)

Below are comments from the Toledo Talk thread:

I've tried many of of them but my preference is low and slow. For me, it produces a much more tender roast. I rub them with Kosher salt, fresh ground pepper and garlic. I roast them uncovered at 275 (starting with a roast that is at room temp - I simply remove it from the frig the night before when I go to bed. Stick it in the roasting pan and set the pan in the cold oven overnight) until the internal temp in the middle of the roast is about 125. I like my beef on the rare side, your preferences may differ. Keep in mind the center will be at 125, the ends will be more done. Remove from oven and cover with thick foil. Let it rest for 15 to 20 minutes before carving to allow the juices to redistribute in the roast.

Foodie, but are you sure it is ok to leave it overnight unrefrigerated?

Absolutely - as long as you will begin the cooking process in the morning. I typically season my roast when I pull it out of the frig at night also.

If you aren't comfortable putting a non-frozen roast out overnight, then set your frozen roast out overnight. When cooking any meat, it's important that it not be refrigerator cold or it will not cook evenly. I even let poultry sit for a good 20 to 30 minutes so that it loses the frig chill before cooking.

Low and slow is by far the best method for getting that restaurant style, juicy as all get out roast. Also a big thumbs up for leaving the already-thawed roast out overnight to warm to room temperature. There is almost no chance of contamination from bacteria or anything else as long as you keep a clean house and have no roaming pets.

I forgot to mention that while the roast is resting, the internal temp will continue to rise another 5 to 10 degrees - something to keep in mind when cooking to your desired degree of doneness.

Well, my standing rib roast has been liberally seasoned with kosher salt and an awesome freshly ground pepper and is sitting in the fridge. I'll be taking it out of the fridge at 8 am to let it warm up for an hour or so before I pop it into the oven. Hopefully, we'll be chowing down about 4 PM.

I pulled mine out of the ice filled cooler last night. Massaged some EVOO into it and doused liberally with granulated garlic, fresh cracked black pepper and fresh thyme. Put it on a rack and popped it into the roasting pan. Let it sit in the (turned off) oven overnight.

This am, I added 2 thick sliced onions, 4 ribs of celery and a couple of cups of beef stock to the pan and put it into a 200 degree oven where it's been since about 8 am. Current internal temp is...........123....holy crap, gotta go. More later.

Ours turned out great, too! I did the 'low and slow' at 250, pulled it out at 125 internal, let it rest for 1+ hours, then put an awesome crust on it at 500 degrees for about ten minutes. It was fabulous!

Right before I put it in for the high heat blast at the end, I brushed the whole shebang with duck fat. And yeah, I could seriously taste the difference, and it was SO good!

2014 Photos

I'm about to "prepare"our Christmas Day dinner on Christmas Eve. This is a 12-pound, bone-in, unsliced rib roast from Zavotski's. I'll brush on olive oil, and then I'll cover it with sea salt and fresh ground black pepper and let the roast set overnight in a cool oven. Not much prep. In the morning, I'll turn the oven to 200 degrees, and in five to six hours, it will be at the desired internal temp of 125 to 135 degrees (or slightly higher for those who are a little fearful of medium-rare).

After being rubbed with olive, salt, and pepper and about to be placed into the cold oven to warm to room temp overnight.

After cooking to a desired or acceptable internal temp.