First, I should confess that I have never cooked a Rib Roast. So it may seem a little ridiculous when you continue to read this post where I share tips and a resource with regard to cooking a roast. Fortunately I am surrounded by men (my Dad, brothers and husband) who enjoy cooking and have tasted their delicious beef sliced from a rib roast.
A couple years ago, my Dad refined his process in roasting when he viewed a video on Wegman's website explaining step-by-step on how to cook a roast. If you are not familiar with Wegman's, it is a grocery chain based in Rochester, New York and has spread it's wings throughout the northeast. And here in Virginia, we were lucky to begin calling Wegman's our local grocery store a few years ago.
In the video, it mentions 4 steps to cooking a roast: Mise en Place, Sear, Cook and Finish. I was intrigued by the last step, Finish because I had never heard of allowing a roast to rest after cooking. If you watch the video, you will see the chef explain this. Ultimately, the goal is to cook the roast 5 degrees less than the targeted temperature because when it is resting, it is continuing to cook and collecting all the juices and flavor in the process.
I still remember that Christmas dinner two years ago. The meat was flavorful and tender. It was the first time in a long while where I helped myself to a second serving of beef (I generally prefer all the side dishes over the meat). And I'm salivating and anticipating Christmas dinner next week. It's less than a week away.