Reverse Sear Bone-In Rib, Oven Roasted
Prep Time: 10 minutes
Cook Time: 6hrs
Rest Time: 1hr
Sear Time: 10mins
Total Cook Time: 7hrs, 20mins
Serves: 6-8 people
Ingredients
- 1 standing rib roast
- Course sea salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 75°C (or as close to that as possible)
- Unpack your standing rib roast and pat it dry with kitchen paper
- Mix the salt and pepper with a 50/50 ratio and generously season the rib roast all over. (See dry brine suggestion below - for this you'll need to salt the night before cooking then leave the beef uncovered in the fridge. Add the pepper before roasting)
- Using a roasting tin with a wire insert, place the roast fat cap up on the wire rack.
- Place in the oven and cook until the centre (internal temperature) reaches around 50°C (122f) on an instant read thermometer for rare, 54°C (130f) for medium-rare, or 57°C (135f) for medium to medium-well. Allow your roast 5-6hrs to reach these temperatures.
- Remove the roast from your oven and tent loosely with tinfoil before resting for 30-90 minutes.
- Now preheat your oven to 220°C fan.
- Remove the foil and place the roast in the hot oven until it is well-browned and crisp on the outside. This should only take around 8-10 minutes.
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It’ll be ready to serve immediately.
Chef's Tips
- Lining the tray with baking paper first will reduce the amount of cleaning later on.
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To create a deep bark/crust, you should ‘dry brine’ by seasoning the roast the day before cooking and leave it uncovered in the fridge (24hrs max).
- If you'd like to deepen the flavour, rub with American mustard before adding the black pepper then slather the roast with honey and wholegrain mustard before slow roasting.