Meats & Fish
5 lbs Rib roast
2 Tbs Course sea salt or other course salt
2 Tbs Fresh ground black pepper
2 tsp Thyme
2 Bay leaves, crushed
2 Tbs Olive oil
From "New York Times Cookbook", Craig Claiborne, 1961, modifed by suggestions from "The Wall Street Journal", ~2006.
Bring the meat to room temperature 30 minutes prior to cooking.
Pre-heat oven to 450° F.
Wipe the roast with a damp cloth.
Mix together the salt, pepper, thyme and bay leaves.
Rub the olive oil all over the roast, then rub the spice mixture onto both sides of the meat.
Place the meat fat-side up (bone-side down) on a baking sheet. Insert a meat thermometer in the thickest part of the roast and transfer to the oven.
Cook the meat for 30 minutes, then reduce the temperature to 325° F. Subtract the 30 minutes from the times below and monitor internal temperature of each piece of meat every 20-30 minutes. Too easy to overcook!
Cook the meat until the thermometer registers 140° F for rare beef, 150° F for medium-rare, 160° F for medium, or 170° F for well done. If meat thermometer is not used, cook according to the following: Rare: 16 to 18 minutes per pound; Medium rare: 18 to 20 minutes per pound; Medium: 20 to 22 minutes per pound; Well done: 26 to 30 (try 30-35) minutes per pound. (155°F for medium-well and 140°F for medium-rare to medium works well.)
Remove roast from oven and let sit for 15 minutes before untying and carving.