$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.
A whole bone-in rib roast is the grand centrepiece of American holiday cooking. The bones act as a natural rack and insulate the meat for even cooking.
Serves 6–8 peoplePrep 20 minCook 3 hr 30 min
Ingredients & method
Ingredients
- 3-bone standing rib roast (about 3 kg)
- 3 tbsp coarse salt
- 2 tbsp black pepper, coarsely ground
- 1 tbsp garlic powder
- 1 tsp dried thyme
- 2 tbsp neutral oil
- For the jus: beef drippings, 250 ml beef stock, splash of red wine
Method
- 1Salt the roast all over 24 hours ahead and refrigerate uncovered — this dry brining seasons deeply and dries the surface for a better crust.
- 2Remove from the fridge 2 hours before roasting. Combine pepper, garlic powder, and thyme with the oil to form a paste; rub all over the beef.
- 3Preheat oven to 230 °C. Place roast bone-side down in a roasting pan. Roast for 20 minutes to get a crust, then reduce to 120 °C.
- 4Continue roasting until the internal temperature at the centre reaches 52 °C for medium-rare, about 3 hours total. Use a probe thermometer.
- 5Rest uncovered for 30 minutes — the temperature will rise to 57 °C. Carve between the ribs. Deglaze the roasting pan with wine and stock for a simple jus.
Useful gear for this recipe
$$ · steak and roast doneness without guesswork
ThermoWorks Thermapen ONE
Checking steaks, roasts, chops, and thick cuts quickly.
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Chef's tip
The bones can be separated, rubbed with mustard and breadcrumbs, and roasted separately as a cook's treat.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.