Simple Rib Roast
Sometimes the best cut of meat needs minimal ingredients and prep time. Less is more here!
Ingredients
1 (4-5 pound) bone-in rib roast
Kosher salt, as needed
¼ cup Earth Balance or margarine
Coarsely ground black pepper, as needed
Preparation
Remove the roast from the refrigerator 2-3 hours in advance to bring to room temperature.
Preheat oven to 400°F.
Generously season roast with salt. Wearing gloves, spread Earth Balance all over the roast (not the bones). Season with a very generous amount of kosher salt and fresh cracked pepper (or your favorite store bought spice rub).
Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack). Roast for approximately 20-30 minutes, or until a nice crust has developed. Reduce oven temperature to 375°F and continue to roast, basting every 15-20 minutes, until the roast reaches an internal temperature of 130-135°F (for medium-rare) on an instant-read thermometer. (Check the internal temperature after one hour by inserting the thermometer into the center of the roast and assess how much more time is needed.) If you do not have a thermometer, you can approximate by calculating 15 minutes per pound (60 minutes for a 4 pound roast, 75 minutes for a 5 pound roast).
Transfer roast to a cutting board and let rest for 20 minutes before carving. Slice into thick steaks or cut the entire roast off the bone and slice thinly.
Make Ahead: If you plan to rewarm the roast, cook it only to 125°F so you have more leeway to reheat it without overcooking it.