Low ‘n’ Slow Rib Roast

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  • Rib Roast
  • Salt & Pepper
  • Seasoning of your choice


This method produces a roast that is very evenly cooked.  If you like your roast “perfectly pink” throughout with no well-done spots, this is the method for you! 
Season roast well with salt, pepper and your choice of seasonings one day before cooking.
Remove roast from the refrigerator and let rest at room temperature at least one hour before cooking.

Heat oven to 220°F.
Place roast in a roasting pan on a rack and bake uncovered.  Allow about 35 minutes per pound for roasts 5 pounds and under. For roasts over 5 pounds allow at least 4-5 hours. Cooking time will vary depending on the size and shape of roast. Remove from oven when the internal temperature is 5 to 10 degrees below desired final temperature. The inside of the roast will continue to cook as it rests to reach the final temperature. 

Temperature Guide:

  • Rare: 120-125ºF
  • Medium Rare: 125-130ºF
  • Medium: 135-140ºF

Remove from oven, tent loosely with foil, and let rest for at least 20 minutes or up to one hour. 
Just before serving, heat oven to 500°F. Return roast to oven, uncovered, for 10-15 minutes or until nicely browned. 

Recipe from Central Market Mill Creek - Culinary Resource Center
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