I've always been a big fan of this classic and easy Sunday Rib Roast dinner cooked oh so slow in a dutch oven. I'll cook up to a 3-pound roast in a 5 quart Le Creuset Oval Dutch oven, it cooks faster than my trusty slow cooker and serves up beautifully. Tossing the vegetable with a bit of balsamic and olive oil makes a beautiful glaze on the vegetables.
A bone-in rib roast (prime rib) is elegant, but I always choose boneless because with only two people I'd need to cook one rib, and then it's really a chop, not a roast! Since I'm cooking for two people and we both love leftovers, (think cold roast beef sandwiches) a 3-pound roast really provides.
Cooking low and slow in a dutch oven makes the meat juicy and the potatoes don't turn to mush. The pan juices make a wonderful gravy. The complete meal is made in one pot, how great is that.
This has been my go-to easy Christmas Dinner recipe for years. Add a bottle of wine, homemade apple pie, a holiday movie and you'll have one cozy Christmas curled up under the glow of the Christmas tree lights.
What you need:
- roast (rib eye)
- olive oil
- beef broth
- garlic cloves (optional)
- balsamic vinegar
- baby potatoes
- red yam
My favorite cuts of beef for a Roast
- Chuck Roast. Also called pot roast. An inexpensive cut that has marbling throughout, making it a great choice for one-pot cooking.
- Boneless Rib Roast. This cut is also called a rib eye and is an easy Sunday rib roast dinner.
- Bottom Round Roast. Also called a rolled rump roast. An inexpensive cut with really nice marbling for a tasty roast.
Why Cook a Roast in a Dutch Oven
Cooking in cast iron dutch oven will give you a tender inside, a lightly crisp outside, and amazingly tasty vegetables.
If you don’t have a dutch oven then go with the classic roasting pan.
I save my slow cooker roast for summer when the last thing I want to do is heat up the kitchen!
Should you cook your Rib Roast covered or uncovered?
It should be uncovered to allow the outside to brown.
Temperature for Doneness and Safety
The USDA says to cook beef roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing from the oven. For safety and quality, allow the meat to rest for a while, for about 10-15 minutes before slicing. For reasons of personal preference, you may choose to cook meat at higher temperatures. The easiest way to check a roast for doneness is to use an instant-read thermometer like this one. You won't be able to determine if a roast that's pink in the center has reached a safe temperature of 145 °F without a food thermometer.
Don't poke at the roast too much because you don't want hose juices to drain out of the roast, Insert the thermometer at the thickest part of the roast.
What can you use if you don't have a Dutch oven?
If you don't have a dutch oven to cook the rib roast dinner, then a deeper oven-proof skillet like a deep cast-iron skillet will also work. This works because you don't need to cover the roast.
What sauces that go well with Rib Roast?
Red Wine Au Jus
In a large measuring cup add about 1 cup of pan dripping, 1 cup of Beef broth, 1/4 cup of dry red wine, 2 teaspoons of Worcestershire sauce, Mix it together with a whisk and pour back into the roast pan, heat until nice and bubbly.
Creamy Horseradish Sauce
In a small bowl mix together 8 ounces sour cream, 1/2 cup mayonnaise, 2 teaspoons prepared horseradish, 2 teaspoons of Dijon mustard, 2 teaspoons of Balsamic vinegar and pinch of salt. Make sure to mix it well and cover and chill until ready to serve.
What's for Dessert?