We love steak in our house but lately I can’t stand in front of the stove and grill these babies anymore. During New Years my SIL made these rib roast and it looks so so easy…so I decided to try them out. On Wednesday I had to sub half a day so right when I got off…I ran to the grocery store and grabbed a huge standing prime rib. I came home…and took me less than 10 minutes to prep and stick this baby in the oven. 3 hours later and DINNER was ready!!! With the rib in the oven…I had plenty of time to make all the sides!!! I even had time to watch Ethan soccer team played their last game of the season. LOVE dinner like this!! Delicious and FAST!!!
1 (5 pound) standing beef rib roast
4 teaspoons salt
2 teaspoon ground black pepper
2 teaspoon garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 350 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib (bone) side is on the bottom. Lather with olive oil then rub the seasoning onto the roast.
Stick the rib roast in the oven on the medium rack. I cooked my roast for almost 3 hours. Make sure that the internal temperature should be at least 145 degrees F (62 degrees C). For medium rare the internal temperature at the thickest part has to register at 120 degree F. My husband likes it medium well so my internal temperature is 150 degree F. Once you reach your desire internal temperature. Remove the roast from the oven and transfer to a carving board, cover it loosely with foil and let it REST for 20 minutes before carving.
When you are carving set the roast on its side and run a long sharp knife between the bones and the meat. Carve the roast about 1/4 to 1/2 inch thick.