Perfect Rib Roast is not as daunting as it seems. All it takes is a little prep and it is basically a set it and forget it recipe.
The beauty of this recipe is that if it is not done to your likeness before slicing it, you can get it to your liking after slicing it. This is the perfect holiday meal.
Raw rib roast in a twine mesh
Two Cuts One Roast
Rib roast comes in two cuts: Prime and Choice.
Prime is obviously better and more expensive. It can definitely be worth the splurge.
If you are on a budget, however, know that I have bought the choice rib roast from Aldi every single year and it comes out wonderful and delicious.
They typically sell the rib roasts and tenderloins at the start of December. I suggest following your local supermarket on social media and pay attention to when they are coming out.
They sell fast!
Close up of the raw rib roast
The Netting
The rib roast is usually sold partially cut away from the bone by the butcher for you. The netting keeps the roast somewhat attached to the bone to help it cook evenly.
I keep the netting on while roasting. When it is time to remove the netting, I cut it all off the top so that you do not pull the “crust” away when pulling it off.
Some people prefer to cut the netting off before roasting it, so you can see what works for you.
An herb and butter mixture
The Butter
The butter is what makes the beautiful char crust on the outside of the roast. I include seasonings for my method, but you can add whatever seasonings and adjust the measurements to your liking