When it comes to holiday meals in Colorado, few dishes make a statement like a Rib Roast. Whether you call it a standing rib roast, prime rib, or ribeye roast, this cut is the top choice for festive gatherings. Here’s how to make yours unforgettable—from expert tips to recipes and prep guidance.
Start with the Right Rib Roast
The key to an outstanding Rib Roast is quality. Not all roasts are created equal, so it’s important to choose wisely. At Tony’s Market, we offer only USDA Prime or Premium Choice rib roasts—never lower-grade Select or ungraded beef.
The Secret to a GREAT Roast…
Short and simple, the only way to serve a GREAT roast is to start with a GREAT roast! Choose carefully, all roasts are not created equally, not by a long shot! Here are some tips, recipes and a short video at the bottom of page.
Beef Grades
Beef grades rate potential quality, for a great Rib Roast you only need to consider Prime or Premium Choice beef; low grades such as ‘Select’, regular ‘Choice’ as well as ungraded beef should always be avoided.
Learn what makes Tony’s Beef better here.
The Benefits of Extended Aging
We age all our steak primals for 21–28 days to enhance tenderness and flavor. Most stores skip this step to save money—but we believe it’s essential for great beef.
Learn more about aging beef here.
Understanding Rib Roast Cuts
A full Beef Rib Roast weighs 15–18 pounds, includes 7 ribs, and serves 14–20 people. Need help choosing the right cut?
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For leaner meat, ask for the small end.
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For more flavor and marbling, choose the large end.
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Want easy carving? Ask us to loosen the bones for a boneless-style experience with rib flavor intact.
Need help sizing? Plan for about 1 pound per person for bone-in, or 8–12 oz for boneless.
Cooking Your Rib Roast to Perfection
Temperature Guidelines
Cook your Rib Roast to Rare+ or Medium Rare for the best flavor and tenderness. Use a meat thermometer—not guesswork—to get it right. Pull your roast at 120–130°F, tent it with foil, and let it rest for 20–30 minutes to allow carryover cooking to finish the job.
Carryover Cooking Matters
Roasts continue to cook after leaving the oven. Letting your roast rest is crucial—it locks in the juices and prevents dry meat.
Your Step-by-Step Rib Roast Guide
Here’s how to prepare your Standing Rib Roast or Ribeye Roast for maximum flavor.
What You’ll Need:
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A meat thermometer
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Roasting pan with rack
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Your choice of Tony’s seasoning blends: Euro-Crust, Z Blend, Tuscan Rub, etc.
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Olive oil
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Optional: garlic, Tony’s sauces for serving
Day Before Cooking:
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Check that your roast is fully thawed.
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Multiply weight by 12–15 to estimate total cook time in minutes.
Cooking Day:
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Let the roast temper at room temp for 60–90 minutes.
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Preheat oven to 325°F.
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Remove fat strings and season generously (use a wet rub for a crustier finish).
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Place roast rib-side down on a rack.
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Roast in top half of oven. After ¾ of estimated time, rotate the pan and check internal temperature.
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Remove at 120–130°F. Tent with foil and towel; rest 20–30 minutes.
Serving Suggestions:
Serve with Tony’s homemade sauces like Béarnaise, Wild Mushroom, or Au Jus. Or, try Balsamico di Modena or Lingonberry preserves for something different.
Wet Rub Tip
Create a paste using:
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1 tbsp seasoning blend
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1–3 tsp chopped garlic
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Enough olive oil to form a paste
Rub over the entire roast before cooking.
Slicing Like a Pro
Let the roast rest fully. Remove any strings. For bone-in roasts, slice along the ribs or remove the rib slab completely, then carve into boneless slices. Separate and serve rib bones on the side.
Ready to Roast?
Pick up your Rib Roast from any Tony’s Market location and elevate your holiday meal. Have questions? Our butchers are happy to help you select and prep the perfect roast.
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