A rib roast is a flavorful cut from the cow's side, located between the short loin and chuck. It features an intact portion of ribs, which can yield between three to seven ribeye steaks.
For best results, oven roasting is the go-to method. Allow the roast to reach room temperature before cooking. Cook low and slow at 325°F and continue cooking until it reaches your preferred level of doneness. Cooking time will vary based on the roast size; refer to the chart below for guidelines.
| Doneness | Cooking Time | Internal Temperature |
| Rare | 15-16 minutes per pound | 110°F |
| Medium Rare | 16-17 minutes per pound | 118°F |
| Medium | 18-19 minutes per pound | 125°F |
| Medium Well | 19-20 minutes per pound | 140°F |
| Well Done | 21 minutes per pound | 150°F |
When the roast has reached its desired doneness, remove it from the oven and cover in tin foil to allow it to continue to cook for an additional 15 minutes.
