- It's an exciting day here in the Test Kitchen,
'cause today we're gonna go over one of my favorites.
How to cook a rib roast.
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In today's episode of this roasting series,
we're gonna talk about
how to choose and season a rib roast
with some really unique spices.
And the reason I love this cut
is because it has such a rich and deep flavor.
So let's go over to Di with more insight on the rib.
So today in the Test Kitchen
I'm gonna be doing a coffee rubbed rib roast.
- Oh, I like coffee.
- So what do you think makes the rib roast so special
and why it'll take on such a robust rub?
- You know the best part about the rib roast
is that there's already so much flavor in it.
So when you add anything, coffee, or any other type of rub
it really takes on that flavor and amplifies it even more.
You have so much beefiness found in this rib roast.
It makes it simple to prepare.
And you know, the best part about this,
you don't have to remember all that,
all you need to do is go to the retail store
and look for that "Certified Angus Beef" logo
and you're set.
- Well you got me sold.
I think I'll try and cook this guy up with that coffee rub
and we'll see how it goes.
- That sounds awesome.
- So now that we've got a little more insight
into the rib roast.
Let's go into our spice rub.
So I'm using a unique blend of spices
to kind of give this roast a lot of flavor.
A rib can take on a lot of this flavor,
without it overpowering,
so that's why I kinda went with this blend.
There's some brown sugar, there's chili powder,
cumin, coriander, cinnamon, cayenne, coffee,
I think I stopped at the C section of the spice aisle.
But I wanna get all these together
to really create a full-flavored rub.
So I'm just gonna put all these spices in here.
Get a little bit of that brown sugar out.
And then go in with my coffee.
There's a lot of coffee here,
which normally I wouldn't put a lot of one ingredient,
but it's really nice just to kind of get it so that it
coats the roast.
'Cause really coffee is a very dominant flavor in this rub
and you wanna make sure that it comes through in the end.
All right.
Now that it's all mixed up,
I'm gonna take this rub
and I'm gonna fully coat this rib roast.
I'm gonna put it on pretty liberally
because you really wanna help develop
a nice crust all over this.
And this'll add a lot of flavor
and a beautiful crust to the outside.
You'll kinda get this dramatic looking, dark,
almost black looking roast,
but that's just because of the coffee
getting a lot of color.
Along with some of that sugar caramelizing in there.
So you get a nice,
just beautiful crust on the outside of this.
All right, now we have it well coated with this rub.
Don't worry if you have a little bit left over,
because this is a great rub that you can use for steaks,
or even something like a burger
if you want to get a little bit different with it.
So now that it's fully coated
I'm gonna get this guy into the roasting pan
and we'll let it chill for about an hour.
The reason is, you want those flavors to kind of mingle.
There's a lot of going on there,
so it's nice to have 'em coating the roast.
Let it sit for an hour just to kinda get that flavor to meld
before you put in the oven.
Now that we've had this refrigerated for about an hour,
let those flavors mingle a little bit.
We'll put it in the oven.
It's pre-heated to 450 degrees,
so this'll get us our initial oven sear.
So I'll get out my Roast Perfect app here.
And I've got boneless rib roast,
this guy was over five pounds,
so we'll go five and half pounds.
To a done-ness of medium, again to please the whole family.
And we're gonna do the 15 minute sear,
so I'll hit start on that.
And then once that sears up,
we'll drop the temperature down
and let it continue to roast for a couple of hours
and then we'll check back on it.
Do you have any threes?
(cards flicking)
All right my timer went off
so it's time to check the temperature of this roast.
So I'm gonna go ahead and temp this roast.
And pretty much as far to center,
or the thickest part as I can find.
'Cause that's gonna give me the most accurate reading
of my done-ness.
So we're right where I wanna be.
So I'm gonna pull this thing out.
And we're gonna move it over here.
Now that we've had time to let this rest.
We'll get this guy onto the cutting board
and start slicing.
Now people always say,
"Slice against the grain."
With a roast like this,
the grain runs throughout the rib roast.
So I'll start with the face of the rib roast
and start slicing back.
Its got such a beautiful crust on here.
Just to recap this recipe.
We picked out the perfect roast for our guests.
Rubbed it with our special blends of spices and coffee.
Oven seared it at 450 degrees.
Dropped it down to 325 to finish cooking it through
to our desired done-ness.
And there you have it,
a beautifully done rib roast with a crisp coffee crust.
If you liked this video on how to cook a rib roast
remember to like, comment and share on social media
and we'll see you next time here at the Test Kitchen.
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