Rib Roast: The Basics

The odds are good that you've celebrated at least one special occasion with a rib roast; this tender and flavorful cut of beef (sometimes referred to as prime rib or standing rib roast) is a holiday staple. Here's what you need to know about it.

Where It Comes From
Rib roast is one of the nine primal cuts of beef, the most basic sections from which other, smaller cuts and steaks are taken. Ribeye steak, for example, is cut from the rib roast. One of the most popular rib roasts, prime rib, is cut from the center of the cow's ribs, more specifically ribs six through 12.  Remove the rib bones and this same roast is called a ribeye roast.

What to Look For
When you're buying rib roast, look for a generous amount of fat marbled throughout the meat and a bright red color, which indicates that the meat was only recently cut. If you want the most flavor, look for a bone-in rib roast as well.

How to Cook It
Cooking a delicious rib roast is simple. Start by preheating your oven to 450 degrees F and rubbing salt and pepper all over the roast. Then, put the beef in a heavy-duty roasting pan, fat-side up. Cook the roast for 20 minutes and then reduce the heat to 325 degrees F. Continue cooking the roast until an instant-read thermometer inserted into the thick end of the roast reads 115 degrees F. Be sure the thermometer doesn't touch the bone or you could get an inaccurate temperature. Then let the roast rest (uncovered) so that the juices can redistribute themselves and the temperature can continue to climb.

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Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.