Classic Beef rib roast

The Essential Ingredients:

• Ribeye Roast - the beef!, available in a myriad of sizes to lineup with the number of guests you're feeding.
• Herbs - our version uses fresh thyme, however, customize by using other fresh herbs you love.
• Shallots - some call it a fancy onion, it indeed is part of the onion family. Shallots have a garlic flavor, purple colored tinge and are available year-round near the onions in the grocery store.
• Wine - alcoholic beverage made from fermented grape juice. This recipe calls for any dry red wine; our advice is to use something you also like to drink, such as a Cabernet, Syrah or Merlot.

Tips and Tricks for the Best rib roast

• An ovenproof meat thermometer, that stays in the roast while cooking, is preferable to an instant-read thermometer for a roast of this size. It helps avoid opening the oven unnecessarily and there's no need for poking and prodding... as you don't want to lose any of those delicious juices.
• Rib Roasts work well for oven roasting; it requires little attention and offers walk away convenience.
• When choosing at the grocery store, look for a cut that has generous marbling throughout. Marbling is the white lines and specks of fat throughout a piece of meat that enhances its flavor and juiciness as it cooks.
• Elevate your roast while cooking by placing on a rack in a roasting or broiler pan to allow fat to drip away during cooking (which can be used for basting). If you don't have a rack, put a layer of vegetables (carrots, celery and onion) in the bottom of your pan.
• If using a rub, apply it just before cooking or up to 2 hours in advance and refrigerate until cooking time.
• Cook your Rib Roast fat side up in the oven to desired doneness. The fat helps baste and flavor the roast while cooking.
• Let roasts rest, according to the recipe, to redistribute juices before slicing. This is a non-negotiable step... don't skip it!

Intimidated by Prime Rib? Don't be, it's easier than you think. Chef Dagan is here to show you how to have success with this showstopping cut of beef.

Ideas for using leftover rib roast

Rib Roasts are usually on sale during the holidays. Here are ways to cook it and make versatile meals for your family.

1. Cut leftovers into large pieces and make Sweet Potato Hash for breakfast the next morning.
2. If you're lucky to have Prime Rib leftovers, shred them and use in quesadillas, soups and salads.
3. Ease costs on your wallet with our beef on a budget recipe collection or by buying one beef cut (like a Rib Roast) and using sliced leftovers to prepare Steak Crostini with Horseradish Whip for a different holiday occasion.

FAQs

• Is a Beef Rib Roast the same as Prime Rib?
• Yes. There are several names you might see when shopping, Standing Rib Roast, Holiday Roast or Ribeye Roast (all come in bone-in and boneless options) with Boneless Rib-Eye Roast (the more desirable, boneless portion from the center) being the most common.
• How do I know how much to buy?
• For a bone-in Beef Rib Roast, purchase a roast that has 1 rib for every 2 guests.
• How do I carve a Beef Rib Roast?
• Carve by first turning the roast on its side and remove the ribs. Follow the curve of the ribs while holding steady with a fork or tongs. Once the ribs are removed, turn roast fat side up and slice into pieces of desired thickness.
• How do I reheat leftovers?
• Don't let reheating be a hurdle. To keep beef juicy when reheating, add beef broth or jus and wrap loosely in foil. Reheat in a 350°F oven until the beef reaches a safe internal temperature.
• Rib Roasts are often served with 'Au Jus', what is it?
• Au jus (pronounced oh-zhoo) and translating to 'with juice' is a broth-like gravy made from beef juices when cooking. It's commonly served alongside roast slices or used to moisten and reheat any leftovers.