Perfect Rib Roast, Succulent and Savory

This is my favorite cut of beef–rich, luscious and comforting, and so simple to make. Let the flavor of the meat reign supreme by adding only salt and pepper as seasonings. Not a bad choice for a lovely Mother’s Day dinner. About the only thing you could do wrong is to overcook it. Be sure to have an accurate meat thermometer.


three-rib standing rib roast (about 6 lbs.)



10 medium potatoes

1 1/2 cups red wine (Cabernet recommended)


A three-rib roast will generously serve six people with leftovers which will be no problem. Roast beef sandwiches are delicious. Buy a top choice roast from the small loin end. Have the butcher remove the feather bone and the chine bone as this will make carving easier. Let the meat set out at room temperature for a few hours before roasting. Pat dry and salt and pepper the roast liberally.

Place on a rack in a roasting pan and set in a 500 degree oven for 25 minutes until the toast is well seared. Lower the temperature to 325 degrees until it is done to your taste. The cooking time for rare beef will be about 18 minutes per pound; for medium rare, about 22 minutes per pound. About an hour before meat is done arrange potatoes around roast. Let them cook and brown in the fat and drippings. Baste and turn them over after a half hour.

Remove from oven at 120 degrees if you like rre beef. It will continue cooking about 10 additional degrees. Cook to 130 for medium rare and 140 for medium. Let the meat stand for 15 to 30 minutes before carving to let the juices settle. You will need this time to prepare an au jus accompaniment and make Yorkshire pudding. Pour pan juices into a fat separator. Set the fat aside for Yorkshire pudding. . Place roasting over two burners on your stove. Deglaze with pan juices and 1 1/2 cups of red wine, stirring and reducing by half. Strain and season to taste. Slice roast into 1-inch slices and serve with hot au jus.

Photography and food styling Bill Brady
Recipe Provided by Phyllis Kirigin, aka sweetpaprika