Beef Rib Roast

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Ingredients

• 1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    843 calories; 51 grams fat; 21 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 85 grams protein; 312 milligrams cholesterol; 1612 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 10 to 12.

Preparation

1. Remove the roast from the refrigerator 2 or 3 hours before cooking.
2. Preheat oven to 450.
3. Rub butter on the cut ends of the roast.
4. Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
5. Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.