Beef rib roast, also known as standing rib roast, is a premium cut of beef that comes from the rib section between the chuck and the loin. This impressive cut of meat is known for its tenderness, juiciness and rich flavor that makes it a favorite for holidays and special occasions.
In this article, we’ll cover everything you need to know about beef rib roasts including what part of the cow it comes from, how it compares to other cuts like prime rib, how to prepare it and the best ways to cook it for a mouthwateringly delicious meal. Let’s get started!
Where on the Cow Does Rib Roast Come From?
Rib roast is cut from the rib primal or section of beef cattle, This area spans from ribs six through twelve on both sides of the animal, The entire section is known as the rib primal cut in butchery terms,
A rib roast may contain anywhere from two to seven ribs depending on the size, but a full seven bone rib roast is most common. It’s taken from the forequarter, the front half of the sideways split cow.
Beef Cut Chart
Rib roast comes from the rib primal section as seen on this beef cuts chart
How Does Rib Roast Compare to Prime Rib?
Prime rib and rib roast come from the same part of the cow – the primal rib section. However, there are a few differences between these two similar cuts of beef:
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Name: Prime rib is sometimes used as a name for rib roast, but it’s not technically correct. Prime rib refers to the cooking method, not the specific cut. Rib roast is the exact cut of meat.
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Size: A rib roast includes the ribs and meat from a section of the primal rib. Prime rib is usually cut smaller, containing meat from ribs 6-12 only.
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Bones: Rib roast contains the whole bone-in rack while prime rib has the bones removed for easier carving and serving.
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Grade: Prime rib doesn’t have to be USDA Prime grade beef like the name suggests. It can be Choice or even Select grade. The “prime” merely refers to the prized rib section.
How Much Does an Average Rib Roast Weigh?
A whole 7-bone rib roast can weigh anywhere from 8 to 16 pounds. The average commercially sold rib roast is around 10-12 pounds which provides a generous amount of meat for a crowd.
For a smaller gathering or special romantic dinner for two, select a 2-3 bone petite rib roast that’s 3-4 pounds total weight. There are also larger grand rib roasts available which can weigh up to 25 pounds for very large parties.
Key Characteristics of Rib Roast
There are a few distinctive characteristics that set rib roast apart from other cuts of beef:
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Marbling – This cut has heavy marbling, the thin white lines of fat interspersed through the meat, which results in juicy, flavorful meat.
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Tender – The rib section creates naturally tender meat due to less connective tissue. Rib roast is one of the most tender cuts available.
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Flavor – With its high fat content, rib roast has a rich beefy flavor. The fat bastes the meat from the inside to deliver juicy, robust flavor.
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Impressive – A full bone-in rib roast makes a dramatic holiday centerpiece thanks to its large size and elegant appearance.
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Expensive – Because it’s so desirable and low-yield, rib roast commands a higher price point than other cuts like chuck or round. Budget $15-25 per pound.
How to Prepare Rib Roast for Cooking
Proper preparation is key for rib roast success. Here are some tips:
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Let It Come to Room Temperature: Take the roast out of the fridge and let it sit for at least 1 hour before roasting so it cooks evenly.
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Trim Excess Fat: Use a sharp knife to remove any large hard fat deposits while leaving the marbling intact.
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Season the Meat: Generously season with salt, pepper and herbs. Garlic, rosemary, thyme and sage are excellent herbs for beef.
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Tie It Up: Use butcher’s twine to tie the roast at 1-2 inch intervals to maintain an even shape and hold stuffing in place if using.
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Make It Shine: Coat the roast in olive oil or melted butter to help form a beautiful sear and brown exterior later.
Now your rib roast is prepped and ready to cook using your method of choice!
Best Cooking Methods for Rib Roast
There are several excellent ways to cook rib roast. The most common methods are:
Roast in the Oven
Roasting uses dry ambient heat to slowly cook the meat all the way through while browning the outside. It’s one of the easiest cooking methods for rib roast:
- Heat oven to 450F then reduce to 350F once roast is seared
- Place roast on a rack in a roasting pan, fat cap up
- Roast until it reaches 5-10F below desired doneness (115F for medium-rare)
- Rest 15-20 minutes before slicing
Grill Over Direct High Heat
The grill imparts delicious smoky flavor from the char while cooking as the fat drips onto the coals:
- Heat grill to high heat, 500-600F
- Place roast on grates and sear all sides until browned
- Move to indirect heat, cover and continue cooking to desired doneness
- Let rest then serve
Smoke Low and Slow
For the ultimate in tender, fall-apart meat with smoky flavor, smoke the roast low and slow:
- Maintain smoker at 225-275F
- Place seasoned roast on grate, fat side up
- Smoke for approx. 1 hour per pound until 115-120F internal temp
- Rest then slice against the grain
Sous Vide Then Sear
This hands-off method tenderizes the meat for the ultimate texture then sears to finish:
- Season roast and vacuum seal
- Cook in water bath at 130F for at least 6-8 hours until center is 115-120F
- Remove bag, pat dry then sear all sides in a hot pan
Doneness Guide for Rib Roast
Use this chart to determine when your rib roast is cooked to your desired doneness, whether rare, medium-rare or medium.
Because rib roast is so naturally tender, many people prefer it cooked no higher than medium doneness to prevent it from becoming tough and dry. Use an instant read thermometer to test the thickest part of the roast.
Best Ways to Slice and Serve Rib Roast
Once your masterfully cooked roast has rested, it’s time to wow your guests with perfect presentation:
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Carve Between Bones: Use a sharp carving knife to cleanly cut between each rib bone.
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Slice Across the Grain: Cut across the grain of the meat in thin slices for tenderness.
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Fan Out Slices: Arrange slices overlapping on a platter for a pretty presentation.
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Serve Au Jus: Spoon hot cooking juices from the pan over the sliced roast.
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Go for Bold Sides: Pair with robust flavors like roasted veggies, mashed potatoes, or au gratin potatoes.
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Add a Sauce: Horseradish cream, chimichurri or béarnaise all complement rib roast wonderfully.
With preparation tips, the best cooking methods and ideas for carving and serving, you’re ready to make the ultimate rib roast at home. This special cut deserves a place of honor at your next holiday meal or momentous occasion when you want to enjoy extraordinarily delicious beef.
Frequently Asked Questions About Rib Roast
How long does it take to cook rib roast?
Cooking times vary depending on size, bone-in or boneless, and desired doneness but plan for 15-30 minutes per pound at 300-350F for bone-in and 10-15 minutes per pound for boneless. A 6 pound roast takes about 2-3 hours.
Does rib roast have a lot of fat?
Yes, rib roast contains a very high amount of marbling or intramuscular fat which is what makes it so flavorful and tender when cooked. The layer of fat on the outside also helps baste the meat from within.
What’s the best way to cook rib roast for maximum tenderness?
Low, slow moist heat is key. Methods like braising, roasting low and slow, or sous vide excel at rendering fat and connecting tissue into gelatin for fall-apart tender rib roast.
What’s the difference between prime rib and rib roast?
Prime rib refers to the cooking preparation for rib roast, not a specific cut. Rib roast is the accurate name for the cut of meat from the rib primal section.
Can you cook rib roast on the grill?
Yes, grilling over direct high heat to sear then moving to indirect heat works wonderfully for cooking rib roast. The key is controlling the temperature on the grill and using a meat thermometer.
What’s the best way to sear a rib roast?
Get your skillet or grill grates ripping hot, at least 450F or higher. Coat the roast in oil then sear for 2-3 minutes per side to get an excellent crust before moving it to indirect heat.
The Takeaway on Rib Roast
For a lavish meal that’s visually stunning and irresistibly delicious, beef rib roast is the undisputed king. Taking the time to source a high-quality roast, prepare it correctly and cook using the ideal method for your tastes will result in a memorable feast. The next time a momentous celebration calls for exceptional beef, turn to rib roast as your headliner.
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Prime rib is typically cheaper than rib roast
Heres an easy way to remember that prime rib doesnt necessarily mean youre getting meat with a USDA prime grade: Its typically cheaper than rib roast. One reason for this is the size, since a prime rib typically consists of a smaller amount of beef. Standing rib roasts also have the bones removed more often than not, which makes more work for the butcher and usually means theyre more expensive than bone-in prime rib. The butcher may take additional time to cut a rib roast into ribeye steaks or racks of short ribs before packaging the meat for you, which can factor into the extra cost as well.
The exception here is if youre ordering these cuts of meat at a restaurant. While a rib roast may cost more at the grocery store, you wouldnt order the entire rib primal section for a meal — so if youre getting a ribeye steak, for example, itll typically be less expensive than prime rib when youre out to eat. At the butcher, prime rib is cheaper, but it takes longer to cook, so restaurants may charge a little more for the extra effort, as well as for the larger cut of meat theyll be serving you.
What is rib roast?
If you need to feed your whole family (and then some) for Christmas dinner, you may want to start with a rib roast. It can weigh up to a whopping 25 pounds and consists of the area between the short loin and the chuck. For those of us not as experienced in cow anatomy, that basically just means the space that holds the ribs. In total, cows have 13 ribs on each side of their bodies, and the whole area can refer to a rib roast.
This section of beef is so massive, its often sliced into individual steaks known as ribeye steaks. These entrees can be served bone-in (which is also called rib steak) or boneless, although the latter is more common. As an added gourmet touch, they contain plenty of moisture-giving fat (aka marbling).
So you wouldnt typically order a full rib roast at a restaurant, but rather a cut of it, such as the aforementioned ribeye steak. You may also see this part of the cow served in the form of back ribs, short ribs, or a tomahawk steak.