How to cook a rib roast.
Some people are intimidated by the thought of cooking a rib roast. Why? I think it’s because a rib roast is often a pretty expensive slab of roast beef, so these folks are afraid if they mess up the rib roast, they’ll be throwing away a significant chunk of change. Cooking a rib roast doesn’t have to be difficult! They don’t even have to be expensive.
If you buy a prime-grade rib roast, it’s going to be expensive. I bought a rib roast the other day, but it wasn’t prime. Heck, it wasn’t even choice – it was select. I knew it would probably be tough because there was little marbling in the eye. I tenderized the meat and marinated it overnight in soy sauce and cola. Yeah, I know that sounds strange, but it works! So…how to cook a rib roast? Read on!
Holle’s Cola Marinated Rib Roast recipe
What you’ll need:
- Bone-in rib roast (mine was about 2 ½ inches thick)
- Meat tenderizer
- Black pepper
- Onion powder
- Olive oil
- ½ cup soy sauce
- ½ cup coca-cola
- Seasoned salt
Directions: Pierce meat in numerous places with a sharp knife. Sprinkle with meat tenderizer and black pepper. Push some garlic into a few of the slits you’ve made. Repeat for the other side.
If your rib roast is lean, rub some olive oil on the lean muscle. Let stand at room temperature for 10-15 minutes.
Place rib roast in a plastic food bag or in a container and cover with soy sauce and cola. Place in the fridge and leave the roast in the marinade overnight.
Place rib roast in a foil-lined metal baking pan. Pour about half the marinade over the meat and cover loosely with foil. Bake at 300 degrees for about 45 minutes.
Remove foil and increase temperature to 450 degrees. Sprinkle roast with black pepper and seasoned salt. Check for desired doneness. We like our rib roast medium, and that took about 15 minutes at 450.