10 Steps to the Perfect Rib Roast This recipe by Executive Chef Ricky Hatfield, takes the guesswork out of cooking the perfect roast.

1. 1 10 Pound USDA Prime Rib Roast (at room temperature)
1/2 C Grapeseed Oil
1/4 C each: Celery Salt, Kosher Salt & Ground Rosemary
2 T each: Black Pepper & Onion Powder
1/2 C Red Wine
3 C Beef Broth
1. Preheat conventional oven to 475 degrees.
2. Coat all surfaces of roast with Grapeseed Oil.
3. Combine spices and season all sides of meat.
4. Place meat in roasting pan and into oven for 35
minutes.
5. Reduce oven temp to 250 degrees and continue roasting
for 1 hour or to internal temp of 125 degrees.
NOTE: Add 15 minutes to cooking time for bone in roasts.
6. Remove roast and rest on serving dish at room temp for
at least 15 minutes.
7. Remove grease from roasting pan into a sauce pan and
place on stove at medium high heat.
8. When the pan starts to smoke, add red wine and deglaze
pan to remove bits from bottom of pan.
9. Add beef broth, bring to a boil and reduce volume by half.
10. Strain liquid through coffee filter and serve jus with roast.
Chef Notes
● Bringing a roast to
room temp before
cooking will promote
even cooking and
reduce cooking time.
● Grapeseed Oil has a
higher smoke point and
creates the initial 'sear'
you want on the outside
of the roast.
● Season meat right
before it goes into the
oven because salt will
draw out moisture from
the meat.
● Invest in a small
thermometer to temp
out your roast – every
oven cooks differently.
● Resting a roast
allows the juices in the
meat to redistribute
throughout which will
render a moister roast.
● There’s no need to
use ‘cooking wine’;
cook with the same red
wine you would choose
to drink.
10 Easy Steps to the Perfect Rib Roast
Created by Executive Chef Ricky Hatfield – Peterson’s Restaurant