Rib Roast / Cote de Boeuf
Author: The Taste Edit
Ingredients
- One Rib Roast / Cote de Boeuf (ribeye)
- Salt
- Pepper
Instructions
- Allow the roast to come to room temperature about 30 minutes before you are ready to cook it.
- Preheat oven to 500F.
- Pat dry and liberally sprinkle with salt and pepper. Set it in a roasting pan to cook.
- Cook at 500F for 15 minutes and then reduce the heat to 350F. Don't open the oven!
- Cook for the length of time determined by the size of your roast. For a large 3 rib roast we cooked the roast for 1½ hours for medium rare.
- After you remove from the oven, cover (tent with tin foil) and allow to rest for about 30 minutes before serving.
Notes
Ask your butcher about timing. These notes were provided to us by Olivier's Butchery in San Francisco.
2 ribs: 45 minutes - 1 hour
3 ribs: 1 hour 15 mins - 1½ hours
4 ribs: 1½ hours - 1 hour 45 minutes
5 ribs: 1 hour 45 minutes - 2 hours
6 ribs: 2 hours - 2 hours 15 minutes
7 ribs: 2½ hours - 3 hours
2 ribs: 45 minutes - 1 hour
3 ribs: 1 hour 15 mins - 1½ hours
4 ribs: 1½ hours - 1 hour 45 minutes
5 ribs: 1 hour 45 minutes - 2 hours
6 ribs: 2 hours - 2 hours 15 minutes
7 ribs: 2½ hours - 3 hours
Recipe by The Taste Edit at https://thetasteedit.com/steakhouse-dinner/