Rib Roast

Ingredients

~5lb bone-in rib roast (3 - 4 bones)
Bourbon Barrel Foods® Smoked Salt (~2 tsp per bone)
Bourbon Barrel Foods® Smoked Pepper (~1 tsp per bone)
peanut oil

Directions

Plan ahead… order a rib roast, and pick up 5 days ahead of the cooking date.

When you get it home, cover it with cheese cloth and put it in the refrigerator until ready to prepare for cooking. Keeping it in the refrigerator covered will help dry out the roast and enhance the meat flavor.

Prepping the rib roast
An HOUR before you want to start cooking the roast, Take the rib roast out of the refrigerator and remove the cheese cloth. Using a neutral oil, rub the roast all over with the oil, you do not want to use too much. But enough to lightly coat the whole roast.

Sprinkle salt over the roast on all sides, making sure to rub it into the roast. Don’t forget the bones too. Next, using freshly ground pepper, sprinkle the pepper over the entire roast. Again, making sure to rub it in.

In general, you want a well covered rib roast, based on taste.

Cooking the rib roast
Place the roast on a sheet pan with a rack. Put a probe thermometer in the center of the roast, and set the alarm to go off at 118 degrees.

Put the roast in the bottom 1/3 of a COLD oven. Turn the oven on, and set the temperature at 250 degrees and cook until the temperature reaches 118. ~3 hours.

Remove the roast and let it rest at room temperature for 30 minutes.

Remove any drippings from the pan and save for other purposes, if needed. Clean the sheet pan and line with clean aluminum foil, this will keep some of the smoke down during the searing process.

Raise the temperature of the oven to 550 or 500 degrees.

After 30 minutes of resting, place the roast in the oven without the probe and sear the roast for ~10 - 15 minutes or there is a good crust/bark on the roast.

Remove the roast, and since it had previously rested, you can carve as soon as you would like.

To carve, first remove the bones and cut to individual bones. Then remove any excess fat from the shallow end, if needed. Then carve healthy pieces of delicious rib roast.

Notes

• Also called: Bone-in Prime Rib Roast.
• Time to cook to 118 degrees… I have no calculation or understanding; average should be ~30 minutes a pound.... BUT, One time a 5lb, 3 bone took a little under 3 hours, while our 13lb, 4 bone took 4 hours 30 minutes… go figure. You eat when it's finished, I guess.
• 130 - 135 degrees is considered medium rare, I have a tendency to like the more rare side of temperatures.
• 12/26/23, a 4lb 15oz 3 bone rib roast from Casanova's Butchery® took 2 hours 45 minutes.
• 12/28/24, a 4lb 9oz 2 bone rib roast from Stoysich® took 2 hours 30 minutes.
• 12/28/25 a 13lb 9oz 4 bone rib roast from Stoysich® took 4 hours 30 minutes.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.youtube.com/watch?v=b8O0R73tJHo&t=4s