This Perfect Rib Roast Recipe From a Head Chef Is Top Secret by Mindy Hudon, M.S., CCC-SLP
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Jeff Hemmig, former head chef at 85 Main in Putnam, Connecticut, gave me his secret for a succulent rib roast. Shhh! I’m passing this juicy, delicious rib roast recipe along to you!
A rib roast is also known as prime rib. According to MasterClass, "both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it."
This tender cut of beef is easy to make at home. All you'll need for this rib roast recipe is a ribeye roast on the bone, onion, carrots, celery, red wine, beef stock, garlic, fresh rosemary, olive oil, salt and black pepper. This ribeye roast is fancy enough for a dinner party, but easy enough to make for a special weeknight dinner. Serve this beef recipe as a high-protein dinner with your favorite side dishes. (Read about the health benefits of protein.)
Here are some steakhouse sides dishes that would be delicious served alongside the roast:
- Steakhouse Potatoes Romanoff
- Steakhouse Baked Cream Spinach
- Steakhouse Mashed Potatoes
- Steakhouse Mushrooms
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 to 5 hours (depends on size of roast)
Total Time: 2 1/2 to 5 1/2 hours
Servings: 12
Ingredients
- ribeye roast, on the bone
- 1 onion, chopped
- 5 carrots, chopped
- 2 ribs celery, chopped
- 1 cup red wine
- 2 cups beef stock
- 3 cloves garlic, chopped
- 2 sprigs fresh rosemary, chopped
- olive oil
- 5 pinches kosher salt
- 3 pinches black pepper
Here's how you make it:
- Put the vegetables on the bottom of a roasting pan. Add the red wine and beef stock.
- Smear garlic and drizzle olive oil over roast. Sprinkle with rosemary, kosher salt and black pepper. Put meat on top of vegetables, rib side down.
- Cook in a preheated 450-degree F oven for 15 minutes. Reduce heat to 350 degrees. For rare cook 18 minutes per pound; medium-rare cook 20 minutes per pound; and medium cook 22 minutes per pound. Use a thermometer and pull the meat out at 125 degrees F for rare and 135 degrees for medium. It’ll continue to cook outside the oven. (The meat will continue to cook and rise in temperature after it's removed from the oven.)
- Strain the jus and skim the fat off. Let the meat rest for 15 minutes before slicing. (Resting time is important so all the juices stay in the meat when sliced.)
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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