Radical Rib Roast Recipe

Season: Winter

Beth G., Meat & Seafood Manager

The consensus within our meat department for cooking a Rib Roast is to start low, then finish high. This is the opposite of what I see in most recipes. We feel this gets you the most consistent, even finish.



Fresh Herb & Garlic Rub

½ cu kosher salt

¼ cup parsley, chopped

2 Tablespoons garlic, chopped

2 Tablespoons fresh rosemary, chopped

2 Tablespoons fresh thyme, chopped

2 Tablespoons black pepper

Combine all ingredients and mix thoroughly.

Apply to meat 24 hours before you plan to cook your rib roast. This helps the flavors penetrate further into the meat.



  1. Remove rib roast from your refrigerator 1-2 hours before you plan to cook it.
  2. Preheat your oven to 275F.
  3. Place rib roast with bones on the bottom into roasting pan and set in oven. Find below our cook time guide:

1 rib (1.75 – 2.5#): ~30 minutes

2 ribs (3.5 to 5 pounds): 1¼ hours to 1½ hours

3 ribs (7 to 8.5 pounds):  1¾ hours to 2¼ hours

4 ribs (9 to 10.5 pounds): 2¼ hours to 3 hours

5 ribs (11 to 15 pounds): 3 hours to 3¾ hours

6 ribs (15 to 16 pounds): 3¾ hours to 4¼ hours

7 ribs (16 to 18.5 pounds): 4¼ hours to 5¼ hours

  1. Start checking roast temperature about 30m before it should fully cooked. When roast internal temperature reaches 110F, turn your broiler on high. Cook for another 10-15m, or until internal temperature reaches 120F.
  2. Remove roast from oven, then cover with foil. Let rest at least 10m before slicing.


Keywords: Beef, Rib Roast

More Recipes:

Fava Bean and Asparagus Primavera
<p>Embrace Spring produce and return of Washington asparagus with this quick and easy recipe!</p>

Vegan Coconut Creamed Greens

Roasted Beets with Hazlenuts

Arkansas Black Fried Apples

Butternut Squash & Apple Stuffing

See Complete Recipe List

16th & Madison, Seattle  [ Map ]
Open Daily: 7am - 10pm
1600 E Madison St, Seattle

Pearl & 46th, Tacoma   [ Map ]
Open Daily: 7:30am – 9pm
4502 North Pearl Street

Follow us on:


© Copyright Central Co-op . All Rights Reserved.