Rib Roast

Ingredients

• 4.5 lb Whole Rib Roast (bone‑in) (Trimmed of external silverskin; will be cut into steaks)
• 2 tsp Kosher Salt (For seasoning steaks just before cooking)
• 1 tsp Freshly Ground Black Pepper (For seasoning steaks just before cooking)
• 2 tbsp High‑Smoke‑Point Oil (e.g., avocado oil) (Light coating for the pan or grill grates)
• 0.5 cup Rendered Beef Fat (Tallow) (Collected from trimmed fat; can be used for cooking or storage)
• 1 set Rib Bones (Save for making beef stock or broth)

Instructions

1. Set Up Workspace

   Lay out a clean cutting board, sharp butcher knife, kitchen shears, and paper towels. Ensure the area is well‑ventilated for later fat rendering.

   Time: PT5M

2. Trim Excess Fat

   Using the butcher knife, carefully slice off the thick outer fat cap, leaving about ¼‑inch of fat on the meat for flavor. Set the trimmed fat aside for rendering.

   Time: PT10M

3. Cut the Roast into Ribeye Steaks

   Measure the roast and decide on steak thickness (1‑inch is ideal for quick grilling). Slice perpendicular to the bone, cutting the roast into 7 even steaks. Keep the bone ends intact for stock.

   Time: PT15M

4. Separate Rib Bones for Stock

   Set the rib bones aside in a separate container. They can be simmered later to make a rich beef broth.

   Time: PT5M

5. Render Beef Fat into Tallow

   Place the trimmed fat pieces in a small saucepan over low‑medium heat. Cook, stirring occasionally, until the fat melts and the solids turn golden brown (about 12‑15 minutes). Strain through a fine mesh sieve into a heat‑proof jar.

   Time: PT15M

   Temperature: Low‑Medium

6. Season the Steaks

   Pat each steak dry with paper towels. Sprinkle both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 5 minutes.

   Time: PT5M

7. Preheat Cooking Surface

   If using a grill, preheat to high heat (≈450°F). If using a cast‑iron skillet, heat over medium‑high and add 1‑2 tbsp of avocado oil or rendered tallow.

   Time: PT10M

   Temperature: 450°F

8. Sear the Steaks

   Place steaks on the hot grill or skillet. Cook 4 minutes without moving, then flip and cook another 4 minutes for medium‑rare (internal temp 130‑135°F). Adjust time 2‑3 minutes per side for rare or medium‑well.

   Time: PT20M

   Temperature: 450°F

9. Rest the Steaks

   Transfer cooked steaks to a warm plate and loosely cover with foil. Let rest 5 minutes so juices redistribute.

   Time: PT5M

10. Serve and Store Leftovers

    Serve steaks immediately with your favorite sides. Store any remaining steaks, rendered tallow, and rib bones in airtight containers.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

55 g

Carbohydrates

0 g

Fat

42 g

Fiber

0 g