Cooking a rib roast to perfection takes some time and preparation. Ina Garten, the Barefoot Contessa, is famous for her foolproof recipes and cooking techniques that yield amazing results every time. Her method for cooking rib roasts results in a beautifully browned exterior with a juicy, tender interior.
How big is Ina Garten’s rib roast?
Ina Garten generally recommends using a 4-bone prime rib roast that weighs between 8-10 pounds. The bones help the meat cook evenly and add extra flavor. A roast this size will feed approximately 8-10 people with leftovers.
What temperature does Ina cook her rib roast?
Ina aims to cook her rib roast to medium rare doneness. For a 4-bone 8-10 pound roast, she cooks it in a 200°F oven until the center reaches 120°F on a meat thermometer. This temperature produces a pink center that is hot and juicy without being underdone.
How long does Ina cook her rib roast in the oven?
Cooking time will vary slightly depending on the exact size of your roast. Here are general timelines:
8 pound roast:
– Preheat oven to 200°F
– Place roast in oven and cook for 3 hours
– Turn oven up to 450°F and cook for 30 minutes more until exterior is browned
– Total cooking time: Around 3.5 hours
10 pound roast:
– Preheat oven to 200°F
– Place roast in oven and cook for 3 hours 45 minutes
– Turn oven up to 450°F and cook for 30 minutes more
– Total cooking time: Around 4 hours 15 minutes
So for an 8-10 pound rib roast, the cooking time in the oven will be 3.5 to 4.5 hours depending on weight.
Ina’s complete rib roast cooking method
Here are all the steps to Ina Garten’s foolproof rib roast recipe:
- Take rib roast out of refrigerator at least 1 hour before cooking to bring to room temperature.
- Preheat the oven to 200°F.
- Pat roast dry with paper towels and generously season all over with salt and pepper.
- Place roast bone-side down in a roasting pan fitted with a rack.
- Roast at 200°F, allowing approximately 15 minutes per pound for medium-rare doneness.
- When the roast reaches 120°F on a meat thermometer, turn oven up to 450°F.
- Continue roasting for 30 minutes more until the exterior is nicely browned.
- Remove roast from oven, tent loosely with foil, and allow to rest for 15-20 minutes before carving.
The low and slow cooking method results in incredibly tender, juicy meat. The final high heat ensures a crispy, caramelized crust. Letting the roast rest before slicing allows the juices to redistribute evenly.
Serving suggestions
Ina loves serving her roast rib with a few simple side dishes like roasted potatoes, creamed spinach, and a horseradish sauce or au jus for dipping. Yorkshire pudding is another classic pairing. Focus on sides that complement the flavor of the beef without overpowering it.
Key tips for success
– Use a meat thermometer for the most accurate doneness.
– Make sure the oven is at the correct low temperature for even cooking.
– Flip the roast over halfway through cooking to ensure even browning.
– Let the meat rest before slicing for juicier results.
– Save the bone and drippings to make a tasty soup or stock.
Conclusion
Ina Garten’s rib roast recipe requires patience as the meat slowly cooks, but the wait is absolutely worth it. Aim for around 15 minutes per pound in a 200°F oven until the center reaches 120°F. Then crank up the heat at the end to brown and crisp the exterior. With its deeply seasoned crust and pink, tender interior, this rib roast is sure to be the star of your table.
