3 bone rib roast
Wrap roast in cheesecloth, or paper towels for a week in the refrigerator .
When ready to roast, preheat the oven to 250 degrees. Place the roast on a rack in a roasting pan. Rub the roast all over with olive oil and freshly cracked black pepper, garlic powder, and kosher salt.
Place the roasting pan in the preheated oven until the center of the roast reads 120°F for medium-rare. This takes about 3 hours, but time will vary depending on the size of the roast. Use a meat thermometer and cook to 5 degrees below your desired degree of doneness.
Remove roast from oven and tent with foil to rest for upto one hour. Turn the oven temp up to 500°F.
Once the oven reaches 500°F, remove the foil and put the roast back in the oven. Cook until the outside is nicely browned and crisp, about 10-15 minutes. Transfer roast to a cutting board and rest the roast at least 15 minutes before serving.
Rare: 120-125°F – Bright red interior
Medium Rare: 130-135°F – Pink on the outer crust with a deeper red center
Medium: 135-140°F – Mauve/light pink colored interior
Well-done: 145°F+ – Brown, no pink
USDA Prime” – top 8% of all US beef (a bit harder to find), heavy marbling that is evenly distributed.
“USDA Choice” – moderate marbling and is a high-quality option that is available in most supermarkets.
“Select” – value-priced, less marbling, potentially less tender and juicy.
Buy the large end cut
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