Rib Roast with Spiceology Rib Roast Rub
Beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
- Heat oven to 350°F.
- Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so
tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add
water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3
hours for medium doneness. - Remove roast when meat thermometer registers 135°F for medium rare; 145°F for
medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to
20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for
medium rare; 160°F for medium.) - Carve roast into slices.
