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Started By
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First Time Rib Roast
Posted on 9/4/22 at 6:48 pm
Posted on 9/4/22 at 6:48 pm
Never tried cooking a rib roast before and have some friends coming over for the game so I gave it a shot.
4lb rib roast
Ingredients for the herb butter. I did add some coarse ground black pepper in it.
Lathered up and sprinkled with kosher salt.
Cooked it at 500 degrees for 40 minutes. Shut oven off and let it rest an hour.
Finished product. A little more done than I prefer. Should’ve pulled it at 30 minutes.
Taste was fantastic. Will add garlic to the lather next time.
LETS GO TIGERS!
4lb rib roast
Ingredients for the herb butter. I did add some coarse ground black pepper in it.
Lathered up and sprinkled with kosher salt.
Cooked it at 500 degrees for 40 minutes. Shut oven off and let it rest an hour.
Finished product. A little more done than I prefer. Should’ve pulled it at 30 minutes.
Taste was fantastic. Will add garlic to the lather next time.
LETS GO TIGERS!
This post was edited on 9/4/22 at 8:04 pm
4
Posted on 9/4/22 at 7:03 pm to HogBalls
I still haven't tried one. I wonder if it's better to debone?
Posted on 9/4/22 at 7:09 pm to LSUlefty
nah, just reverse sear it
Posted on 9/4/22 at 7:31 pm to LSUlefty
Tearing the bones apart and eating like a pork rib was the best part. 
Posted on 9/4/22 at 8:11 pm to HogBalls
I am sure it was great anyway, but next time use a meat thermometer to know when to pull it. I get it cut off the bones before cooking and tie on so it's easy to plop off and eat the cuts, and because the ribs usually need a lot more cooking to be great. Nothing wrong with your pic though, I am sure it was enjoyed.
Posted on 9/4/22 at 8:15 pm to calcotron
Thanks for the tips! 
Posted on 9/5/22 at 8:14 am to HogBalls
Outstanding first try!!
I remove the rib plate in one piece before cooking. I then season the roast liberally with hardcore carnivore black and rosemary/thyme. I then tie the rib plate back into place with butchers twine prior to reverse sear in a smoker.
I slice, then serve with a compound butter and jus after a rest.
Your looks juicy! I’ll bet it was awesome! I second the above poster who recommended a meat thermometer. It guarantees desired doneness.
I remove the rib plate in one piece before cooking. I then season the roast liberally with hardcore carnivore black and rosemary/thyme. I then tie the rib plate back into place with butchers twine prior to reverse sear in a smoker.
I slice, then serve with a compound butter and jus after a rest.
Your looks juicy! I’ll bet it was awesome! I second the above poster who recommended a meat thermometer. It guarantees desired doneness.
Posted on 9/5/22 at 8:16 am to HogBalls
quote:
Tearing the bones apart and eating like a pork rib was the best part.
Yup. I always destroy the bones after carving. It is very primal.
Posted on 9/5/22 at 8:19 am to HogBalls
Nice first attempt. There’s a lot of good advice in this thread.
Posted on 9/5/22 at 11:16 am to HogBalls
How much did it weigh? I typically cook it five minutes a pound. Turn oven off without opening it and let it rest 2 hours. Comes out perfect every time. It’s usually rare to medium rare.
Posted on 9/5/22 at 11:26 am to armytiger96
quote:
How much did it weigh? I typically cook it five minutes a pound. Turn oven off without opening it and let it rest 2 hours. Comes out perfect every time. It’s usually rare to medium rare.
The only way to know you aren't overcooking is to use a meat thermometer, preferably a probe one so you don't need to keep opening the oven.
Reverse searing is also a really good manner to cook a big roast to limit how much gray overcooked beef you have on the outside.
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