Considering a rib roast this holiday season, but afraid it seems too complicated? Fear not! Preparing and cooking a rib roast is deceptively easy. There are many recipes out there with varying degrees of difficulty. But we like to keep it simple. All you really need is salt, pepper, a few herbs, and a meat thermometer!

Here’s an easy and traditional way to cook this elegant main course that will leave your guests raving all year.

Rib Roast

Servings: 12

Prep Time: 15 minutes

Cook Time: 1 hour

What You’ll Need

• 14 lb. rib roast, boneless or bone-in (about 6 bones)
• 6 Tbsp. olive oil, divided
• 4 Tbsp. peppercorns
• 3 sprigs thyme
• 3 sprigs rosemary
• 1/2 c. salt
• 1/2 c. minced garlic

Instructions

1. Let rib roast rest at room temperature for 1 hour before preparing.
2. Preheat oven to 500°F.
3. Cut roast in half to allow for more even cooking.
4. Heat cast iron skillet (or other heavy bottomed pan) over high heat. Warm 2 tablespoons of oil and sear each half of roast, about 3 minutes per side.  Then place in roasting pan.
5. Strip the leaves from sprigs of rosemary and thyme. After placing peppercorns in a bag, use a rolling pin to crush peppercorns. Combine crushed peppercorns with rosemary, thyme, salt, and garlic.
6. Rub remaining 4 tablespoons olive oil onto rib roast then pat on herb mix.
7. Place roast in preheated oven. After 20-30 minutes, reduce heat to 300°F and roast until meat thermometer reads 125°F (for rare/medium-rare) or until cooked to your preference, about 30-50 minutes. Keep in mind that meat will continue to cook slightly after removed from heat.
8. Remove meat from oven and allow it to rest for 20 minutes before slicing.
9. Enjoy!

TIPS:

• A meat thermometer is your best friend when cooking a roast! This ensures that the meat remains tender and to your liking.
• Recipe can be adjusted for a smaller roast. Again, the meat thermometer is essential!

Recipe adapted from The Pioneer Woman