Bone-In Rib Roast Recipe - It's Easier than You Think! (2024)

FAQs

What is the best temperature to cook a bone-in prime rib roast? ›

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well.

Commonly found at steakhouses, rib roasts and prime rib are two of the most luxurious and expensive cuts of beef. Both rib roast and prime rib come from the ribs of the cow, but one difference is that the whole rack of ribs makes up a standing rib roast, while only the ribs near the loin are cut and sold as prime rib.

Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender. Add more water if needed.

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

In the end, the thicker crust that we got from the final sear was not worth the vast swaths of rosy pink meat that were lost. We recommend a low, slow cook preceded by a good sear. Whatever crust you may get from the final sear is just not worth the risk to the rest of this exquisite cut of meat.

Keep the rib roast uncovered while you cook it to allow it to brown on the outside. You can also give it a little extra sear in a hot pan for a few minutes on each side after it's finished roasting.

Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3. Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare. Rest the meat for 15-30 minutes in a warm place. Slice the meat neatly away from the bone.

We prefer bone-in prime rib because the bone insulates the meat as it cooks and produces more flavorful and tender results, but we suggest buying the type that is called for in the recipe you are using. The primary benefit of getting boneless is ease of carving.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Do you cook prime rib at 325 or 350? ›

Place the roast (ribs down or fat side up) in roasting pan. Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time.

If you're up for some light math, here's a rule of thumb: For every pound of meat you're roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Look for a well-marbled and bone-in Prime Rib roast for the best flavor and tenderness. Bring the Meat to Room Temperature: Remove the Prime Rib from the refrigerator at least 1-2 hours before cooking. Letting it come to room temperature ensures more even cooking.

Butchery: Both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it.

For the roasting part, it will take 15 minutes at 500F regardless of it being 4lbs on up to 7lbs. After that you will drop the prime rib temperature to 325F and cook the meat for 13 to 15 minutes per pound to get it to medium rare status.

This is one of the most expensive cuts of beef, especially if you seek out a higher USDA grade cut of meat. Make sure you're getting the tender and evenly cooked results you want by using a slow and low roasting method that requires only your home oven and a few pieces of kitchen equipment.

Heat the oven to 250°F with the rack in the lower middle position. Place the seasoned rib roast on a greased roasting rack in a roasting tray. Cook for 4 to 5 hours or until the internal temperature in the thickest part of the roast is 125-130°F for medium-rare prime rib, or 135-140°F for medium.

The outside will be nice and brown and seared. After the 15-20 min, lower the oven to 275 degrees and cook 11 minutes per pound of meat. The time can vary depending on the size of the meat but expect at least an hour.