Rib Roast of Beef Recipe (2024)

So how are you supposed to know the "weight without ribs" of a bone-in roast?

Been making this for occasions since NYT republished it in 2011 - it is fool proof, meaning me. I've forgotten to take it out of the frig until 1 hour before oven time. I've left in the max 4 hours (when guests were very late). It works perfectly.
Do go by weight tho, not the # of ribs.
The printed recipe had a note suggesting leftovers be sliced thin and served cold with a spread of mayo, mustard and horseradish (ratio 4-1-1), which is also wonderful.

I have used this method twice, once with a smaller roast and once with a larger roast and both times it was perfect. I had tried the high temp and then 15 minutes at a reduced temp for each pound but each time it was overdone in the middle for my medium rare friends. The method used in this recipe is fool proof and creates that high end restaurant finish to your roast. Hey, if you are going to spend the money on this type of roast I suggest you abandon your doubts and use this method.

This is almost magical, it works so well. Very impressive to explain to guests. :-)
I leave it out 5-6 hours -- going for absolute room temp.

Ok. This is a perfect recipe. I cooked a 3 bone 9 lb roast at 505 degrees for 20 minutes then lowered temp to 500 for a total of 45 minutes. Kept oven closed for another 2 hours and meat was a perfect medium rare.

Our butcher separated the main part of the roast from the ribs and weighed them - about 1.4 lbs or around 15% of the total. He tied the roast back on the ribs and that’s how it is cooked.

have used this recipe for at least 10 years and it delivers exactly the doneness you desire as long as you program the time to meet that particular stage which as described above is medium rare.

I made this last night for family visiting from Canada. It was my first time roasting a standing rib roast and this method was flawless. I had a 6.6 pound two rib roast that the butcher prepared and tied. I cooked it for 35 minutes and left it in the oven for two hours before a 20 minute rest. The center was a perfect medium rare. It won't be the last time I make this.

This recipe is no joke--it really works! If you are going to spend top dollar on a premium cut of beef, you want to make sure your guests are in love with it. With this method, they most certainly are. It works EVERY TIME. No guesswork, no thinking--no fuss, no muss!Now, keep in mind that you will not have access to your oven, so sides can be a tad tricky. My advise, plan accordingly and use your cooktop, slow cookers, etc for the sides and you will be fine. Nobody will eat the sides anyway!

So there are three numbers in each set. You can count the ribs if you have ribs in your roast. Or, if the butcher removed the ribs, you still can go by weight. That is the middle value. And third is the roasting time at 500 degrees Fahrenheit for that number of ribs (or that weight, if it hasn't any ribs to count).

This is a perfect method for cooking a delicious, tender, juicy roast. I had a 2 rib grass fed roast so I cooked it at 500 for 20 minutes and then left it in the turned off oven for 2 hours, then let it rest. Perfectly rare and yummy.

A little. You could make a jus or gravy in the roasting pan once the meat is cooled and out with some aromatics and water, wine or stock. Here's a NYT tutorial with turkey-- use a similar technique with red wine: http://cooking.nytimes.com/recipes/1016906-classic-pan-gravy

With all the reviews saying this recipe is foolproof, I was disappointed. The roast came out very rare, which is not what I wanted I cooked it for 60 minutes and increased heat 10 degrees, since my oven is a little under.

Best roast beef I have ever made. Highly recommend this recipe. 2 ribs, 5.5Ibs 30 minutes at 500, 2 hours with oven off. 20 minutes rest. It was perfect.

I tried this yesterday on a 14lb 5-rib roast and it was a disaster. I roasted at 500 degrees for 70 minutes and turned off the oven. An hour later the roast was overcooked (Medium-well instead of medium rare. Thank goodness I started checking with a therapen!) I can only imagine that my oven holds heat extraordinarily well and that it stayed close to 400+ degrees for the hour. Lesson learned - never again - such a bummer.

Disastrous. I followed the steps exactly. 5.75 lb roast with bones cut and reattached. Brought to room temp, 29 min in a 500 degree pre heated oven, didn’t open door, left 2 hours. Pretty much raw. Don’t know what went wrong but I will never cook a roast again without a meat thermometer.

Too much trouble and too iffy. I use Mark Bittman's method of bringing the roast to room temp. Start at 500 degrees, rib side down. Roast for 5 min/pound for rare, 6 min/pound med. rare, 7 min medium, 8 min med-well, 9 min well. Turn off the oven and DO NOT open the door for two hours. Remove and allow to rest for 20 minutes before carving.PROVISO: in my convection oven I've learned to reduce the oven time to 1 1/2 hours with heat off. Perfect every time. No meat thermometer needed.

This was wonderful! I monitored the temp continuously with a probe and mine reached 120F after 1.5 hrs so I took it out then and let it rest for 30 min and was perfect. If I had left it in for the full 2 hrs would have been overdone.

My convection oven stops at the end of the initial 500 degree cooking time but starts the cool down function. The oven does cool down gradually the way a non-convection oven would.By about 1/2 hour later, the oven would be cool, if not cold. A 2 hour wait time won’t work.How do I cope with this?

Foolproof. Honestly.

I just made this for Christmas dinner, and referenced a couple of other recipes as well as this one. My tip on the roasting time: The required time at 500˚F is the total weight of the roast (incl ribs) in pounds X 5 minutes. Round up to the nearest whole minute. This made a nearly perfect medium rare roast - it was closer to rare in the center (5.47 lbs roast), but I'm working with a flawed data set because I'm in a vacation rental and all the equipment I used are variables in this experiment.

I gave it a try with a 3 rib, just over 9 lbs rib roast for Christmas. I coated it with grated garlic, salt, pepper and olive oil. Roasted at 500F for 45 minutes , shut off the oven and let it sit in there 2 hours. Took it out and let it rest (was not sure it needed to rest). It was cooked perfect, crispy and juicy. Internal temperature was 121-123F.

Followed this recipe and it came out perfectly. I did make a butter paste rub with salt, pepper, garlic, and rosemary that I smeared over the roast before putting the flour. It came out so delicious and perfectly medium rare.

There's just two of us so I wonder this: How is the roasting time at 500 degrees affected if the weight without ribs is 3 to 3-1/2 lbs?

I add fresh garlic into the meat, rub with kosher salt n pepper, the garlic seeps flavor throughout :)

I think the "weight without ribs" means without the short ribs. Which would be on the roast if it were left whole. But mine from Whole Foods have the short ribs taken off.

I had a 5.5#. 2 rib, black angus roast. Sat out for 3 hours, cooked at 500°F for 20 minutes because I like rare, and then 2 hours with oven off. My oven has a fan that vents the heat when oven is turned off. Roast came out perfectly: crispy fat, nicely browned, and then rare all the way through.