The delectable Beef Rib Roast: think rib steaks but cut thick for roasts.
A flavor-full fat content and bone-in makes these very tender, moist, and delicious!
As with other roasts, I prefer a hot initial sear at 500 degrees and then a low, slow roast at about 250 degrees until it reaches a medium rare or medium finish. And remember to allow time to let the meat rest at least 15 minutes before slicing.