Merry belated Christmas and Happy New Year! Here’s to 2017 and may it bring much love and blessing to you all! 🙂
My husband and I got married in March 2016 so this was our first Christmas together as a married couple and we hosted our first Christmas dinner at our new apartment.
Last year, we had dinner at my parents’ house and I made roasted lamb. Everyone enjoyed it. Everyone except me. I found out the hard way that I do not like lamb. I couldn’t eat anything except the sides and I was pretty miserable.
This time around, we decided to serve Rib Roast for dinner. I had never made a rib roast before but it was much easier than I thought and so good. I watched various videos on youtube several times and decided on a combination of methods. Seems like most people like to eat their roast at rare/medium rare, but we like ours at medium which is around a temperature of 135-140 after it has rested. The best and easiest way to make sure your roast is at the temperature you like is to use a food thermometer. Plain and simple. No guesswork. Perfect temperature.
We roasted the rib at a high temperature to create a crust and then lowered the temp to slowly finish the inside. This turned out so good that we’ll probably do this every year from now on.
Let’s make it!
Christmas Rib Roast
Prep Time: 10M | Roast Time: 1H30-45M | Rest Time: 20-30M | Total Time: ~2H30M
Recipe Author: SavorySeoul
- 6 pound bone in rib roast
- 1/2 stick unsalted butter, softened to room temp
- chopped rosemary and thyme
- take the rib roast out of the fridge and let it rest on the counter for an hour or so to take off the chill.
- combine the softened butter, chopped rosemary and thyme and rub it all over the roast.
- salt the roast. salt the roast again. this is a pretty big piece of meat that needs a lot of salt to flavor it throughout.
- place the prepared roast on a baking tray that’s been fitted with a wire rack to allow for air flow under the roast as it bakes. pour about 1 and 1/2 cups of water into the tray to keep your oven from smoking.
- roast in the oven at 475 for 30 minutes, then reduce the heat to 325 and roast for additional hour to hour and fifteen minutes, or until your thermometer reaches 10 degrees before your desired temperature. for example, I wanted the final temperature to read between 135 and 140, so I took my roast out when the temperature read 130.
- once the roast is out, remove to a carving board and tent with foil and let it rest for 20-30 minutes. as the meat rests, the temperature will climb 5-10 degrees.
- carve the roast and serve.