Rib Roast: Beef 101

Recipe for Herb-Seasoned Rib Roast with Red Wine Pan Sauce

(Family Features) - A beautiful beef roast makes an impressive and delicious centerpiece for any special occasion. Best of all, this show-stopping main course is surprisingly easy to make and serve.

The Featured Cut

Rib roast, often referred to as "prime rib" or "standing rib roast," is the grand champion of beef roasts, combining rich flavor, juicy tenderness and spectacular appearance. As with all beef cuts, rib roast is a powerhouse of protein, considered an excellent or good source of 10 nutrients.

"A full rib roast contains seven ribs, but is often sold in smaller sizes. To determine how much to buy, estimate 2-1/2 servings per pound," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Overall, the secret to success when preparing a beef roast is knowing when the desired degree of doneness is reached. Your best gauge is a reliable ovenproof meat thermometer."

Notes, Tips & Suggestions

To Carve a Beef Rib Roast Place roast on its large end on cutting board. Insert fork from the side, below the top rib. Carve across the "face" of the roast toward the rib bone. Cutting from Bone Cut along the rib bone with tip of knife to release slice of beef. Slide knife under beef slice; steady it from above with the fork and lift slice onto serving plate. Total Time:
2-1/4 to 3-1/4 hours