How do you cook beef rib roast tenderly?

Cooking a beef rib roast to achieve tenderness requires careful attention to temperature and cooking time. Here's a step-by-step guide:

1. Preparation:

- Preheat the oven to 200°C (400°F).

- Remove the rib roast from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature.

- Season the rib roast generously with salt, pepper, and any desired spices or herbs.

2. Sear the Roast (Optional):

- Heat a large skillet or ovenproof pan over medium-high heat.

- Add a bit of oil to the pan.

- Sear the roast on all sides to create a nice, browned crust. This step helps seal in the juices and flavor.

3. Slow-Roast in the Oven:

- Place the rib roast on a roasting rack in a shallow roasting pan.

- Add some liquid to the bottom of the pan, such as beef broth or water, to prevent it from drying out.

- Place the roasting pan in the preheated oven.

- Roast the beef rib roast for 15 minutes at 200°C (400°F), then reduce the temperature to 150°C (300°F).

- Continue roasting the rib roast for 20-30 minutes per pound (450-680 grams) or until the internal temperature reaches 52-55°C (125-130°F) for rare, 55-60°C (130-140°F) for medium-rare, or 60-65°C (140-150°F) for medium.

4. Rest the Roast:

- Once the rib roast reaches the desired temperature, remove it from the oven and let it rest for at least 15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Remember:

- Cooking times may vary depending on the thickness and shape of the rib roast, so it's always a good idea to use a meat thermometer to ensure accurate doneness.

- Consider basting the roast with the pan juices every 20-30 minutes to keep it moist and flavorful.

By following these steps and using a meat thermometer, you can achieve a perfectly cooked, tender, and juicy beef rib roast.