6 lbs Standing Rib Roast
6 Tbsp Twist’d Q™ Texas Bold Brisket Rub
1.) Preheat the oven to 450⁰ F degrees.
2.) Place the rib roast on a a half sheet pan. Cover the top with Texas Bold Rub and press with finger tips to pack spice down.
3.) Transfer the rib roast to a roasting pan and stand it rib side down. Place the roasting pan into the oven on a low shelf. After 5 minutes, reduce the oven heat to 325⁰ F.
4.) Roast, checking the temperature with meat thermometer at regular intervals after the first hour of roasting. When the temperature reaches within 15⁰ F of the desired temperature, remove the rib roast from the oven and set it on the counter to halt the roasting, it will continue to cook as it rests and should reach your final temperature goal within the next 15 to 20 minutes.
5.) Let it rest for another 15 minutes before slicing into portions.
*An entire rib section of beef has 12 bones. Rib Roasts are sold as a 2,3,4,5, 6 or 7 Rib-Roasts. A 3 Rib Roast, as used in this recipe, should average 6 to 7 lbs. before cooking, and will generously serve 6 people or adequately serve 8.
*For a conventional oven, calculate 20 minutes of roasting time per pound of meat
*For a convection oven, the cooking required time will be less and will depend on whether the oven is a commercial style or domestic so cook to internal temperature vs. time measurement.
*Temperature – measure temperature by inserting the meat thermometer into the center of the roast, stopping at the center of the eye.
Cooking Temperature Chart
*Medium Rare – 135⁰ F
*Medium – Cool Pink Center – 140⁰ F
*Medium – Hot Pink Center – 150⁰ F
*Medium Well – 150⁰ F
*Well Done – 160⁰ F