1. Select a cut of rib roast with plenty of marbling.
2. Be sure the meat is thoroughly thawed.
3. Preheat oven to 325 degrees (this temperature is very important)
4.(Optional, and very flavorful) Using a long, thin bladed knife (a filet knife works fine) make several slits into the roast and insert a garlic clove (or portion) into the roast. Pouring seasoning (Benny's Spice is great) into these slits with the garlic adds flavor as well.
5. Apply your choice seasoning or rub to all side of the roast, coat well. (Benny's Spice was developed especially for this)
6. Place on a rack, in a roasting pan with the fat side up. Insert meat thermometer into the thickest part of the roast. Cover with foil. You may add some water to the bottom of the pan for the drippings, so you will have a flavorful base for the au jus, but do not let the meat touch the liquid.
7. Place in the preheated oven (325 degrees farenheit)
8. Cook until the thermometer reads about 10 degrees farenheit cooler than you want to serve it (pull it out at 130 degrees farenheit for rare, 150 for medium and 160 for well done). The roast will continue to cook while sitting out and will set up enough to make carving easier. Cooking times will vary with the size of the roast and desired doneness. As a general rule cooking times for a rib roast will range from 14-18 minutes per pound. A larger roast will require less minutes per pound than a small one.
9. When you remove the roast from the oven, let it set for 10-15 minutes. This allows the meat to set (and finish cooking) while you do all of the last minute prep for your meal (making the au jus, putting vegies on the table, getting the rolls out of the oven).
10. Email us at info@bennysspiceandrub.com to tell us about your roast.
