Cooking a bone-in beef rib roast, also known as a prime rib or standing rib roast, can seem daunting. However, with a few simple tips and techniques, you can make a beautifully roasted, incredibly flavorful standing rib roast right at home. In this article, we’ll cover everything you need to know to cook a bone-in beef rib roast like a pro, from choosing the right cut to getting the perfect level of doneness.
Choosing the Right Cut
The first step is selecting the right cut of meat. For a classic prime rib, you’ll want to get a bone-in rib roast, ideally from the ribeye section between ribs 6 through 12. This section of ribs contains the eye of the ribeye muscle, which is well-marbled and especially flavorful. You can request the butcher cut you a roast from this portion. Aim for around 1/2 to 1 pound per person.
When buying your roast look for meat that is bright red in color and has a nice marbling of fat throughout. The fat will baste the meat from the inside as it cooks keeping it incredibly moist and flavorful. Higher grades like Prime or Choice will have better marbling.
Prepping the Roast
Once you have your roast, let it sit out at room temperature for at least 1 hour before cooking This helps it cook more evenly later. Pat the roast dry with paper towels and season generously with salt and pepper You can also add other dried herbs and spices like garlic powder, rosemary, thyme etc.
If your roast has thick sections of fat on top, you can score the fat in a crosshatch pattern which will help it render and baste the meat evenly. However with a well-marbled ribeye roast, this is often unnecessary.
Selecting a Pan
Choose a roasting pan just large enough to comfortably fit the roast, as you want the drippings to stay close to the meat. Place the roast on a roasting rack in the pan so air can circulate under and around the full roast.
If you don’t have a rack, you can improvise one with balled up aluminum foil. The ribs bones themselves can act as a natural rack too.
Determining Cook Time
The cook time for a rib roast depends on the size, shape and doneness you prefer. In general, plan on cooking it around 15 minutes per pound in a 425°F oven.
So for a 5 pound roast, that would mean around 75 minutes of total cooking time. Always rely on a meat thermometer, not the clock, to determine doneness.
For medium-rare, pull it at 135°F. For medium, 140-145°F. And for well-done, around 155°F. Remember the roast will continue cooking a bit more as it rests.
Roasting the Beef
Preheat your oven to at least 425°F. Place the seasoned roast in the preheated oven and cook for around 15 minutes per pound. You can go up to 500°F+ if your oven allows, which will help get a nice crust.
After the initial blast of high heat, reduce the temp to around 250-325°F to finish cooking the center without burning the outside.
Use an instant read thermometer to check for your desired doneness. Again, 135°F for rare, 140-145°F for medium, and 155°F+ for well done.
Resting and Carving
When the roast reaches 5-10°F below your target temp, remove it from the oven and loosely tent with foil. Let it rest for 15-30 minutes. The temp will continue rising as it rests.
To carve, begin by cutting the meat away from the ribs. Then slice across the grain into 1/2 to 1 inch thick slices. Be sure to pour the pan drippings over each slice.
Serving Suggestions
A perfect beef rib roast really doesn’t need much adornment. Enjoy the natural flavors of the beef, enhanced by the herbed crust. But if you want accompaniments, here are some tasty options:
-
Horseradish cream sauce – Whip heavy cream and fold in prepared horseradish to taste. The tang pairs perfectly.
-
Au jus – Use the drippings to make a simple au jus sauce.
-
Compound butter – Mix soft butter with ingredients like garlic, rosemary, Dijon mustard etc.
-
Yorkshire puddings – These popover-like treats are a rib roast classic.
-
Roasted vegetables – Potatoes, carrots, parsnips are all good choices.
With this helpful guide, you now have all the secrets to cooking up the perfect bone-in standing rib roast. Follow these simple steps for tender, juicy and flavorful results worth celebrating. Enjoy your herb-crusted prime rib feast!
Two Cuts One Roast
Rib roast comes in two cuts: Prime and Choice.
Prime is obviously better and more expensive. It can definitely be worth the splurge.
If you are on a budget, however, know that I have bought the choice rib roast from Aldi every single year and it comes out wonderful and delicious.
They typically sell the rib roasts and tenderloins at the start of December. I suggest following your local supermarket on social media and pay attention to when they are coming out.
The rib roast is usually sold partially cut away from the bone by the butcher for you. The netting keeps the roast somewhat attached to the bone to help it cook evenly.
I keep the netting on while roasting. When it is time to remove the netting, I cut it all off the top so that you do not pull the “crust” away when pulling it off.
Some people prefer to cut the netting off before roasting it, so you can see what works for you.
The butter is what makes the beautiful char crust on the outside of the roast. I include seasonings for my method, but you can add whatever seasonings and adjust the measurements to your liking.
This also helps add flavor to the au jus you are going to make. I use the pan drippings and this McCormick Au Jus Packet to make mine.
To me, this makes a great, no fuss au jus.
I prefer to cook this roast rare. Many people love a rib roast rare and I am one of them.
I always have people who like it from a range of rare to well done. By cooking it rare, you can keep some slices rare and then add the other slices back to the roaster to finish cooking to medium or well done.
You can also sear these slices off in a skillet if you like. To me, the best way to make it not pink for the non pink meat lovers is to add the slice to the skillet and add some au jus to the pan to take the pink away but keep it juicy.
And remember not to judge the well done enjoyers… out loud. Just keep it to yourself and knowing eye rolls when they aren’t looking
Steakhouse Quality Meat Made Simple
Perfect Rib Roast is not as daunting as it seems. All it takes is a little prep and it is basically a set it and forget it recipe.
The beauty of this recipe is that if it is not done to your likeness before slicing it, you can get it to your liking after slicing it. This is the perfect holiday meal.
Easy & Delicious Prime Rib Perfection
FAQ
How long to cook beef rib roast bone-in?
-
Serious Eatshttps://www.seriouseats.comRoasted and Reverse Seared Prime Rib Recipe – Serious EatsPlace in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C…
-
YouTube · Downshiftologyhttps://www.youtube.comAMAZING PRIME RIB | easy, no-fail standing rib roast recipeDec 13, 2020 — and once the prime rib is fully coated just place it boneside. down in your pan. i’m planning to make a red wine ou to drizzle over the prime rib. s…
Is a beef rib roast the same as prime rib?
-
Prime rib:This cut comes from the rib section of the cow, specifically the center seven ribs, and is known for its tenderness and flavor. It’s often referred to as a “standing rib roast” when it’s not sliced before cooking.
-
Rib roast:This is a broader term that can refer to any roast from the rib area, including prime rib. It can be boneless or with the ribs attached.
What is the secret of cooking a prime rib roast?
Oven-searing means to start cooking the roast in a very hot oven, then reduce the temperature for the duration of the roasting process. This method helps to create a mahogany-colored, flavorful crust on the roast while the inside cooks evenly. It’s also easy – just put it in the oven.
What temperature should a rib roast be cooked at?
Aim for 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests (see rule #13 below), so make sure to pull it out early to account for that!
What is a standing rib roast?
A standing rib roast, also known as a prime rib roast, is a cut of beef from the primal rib. It’s called a standing rib roast because it’s usually cooked standing on the bones.
How do you cook a bone-in rib roast?
With a flavorful crust on the outside and perfectly tender meat on the inside, this bone-in rib roast is surprisingly easy! Made with only a couple of ingredients and with simple cooking instructions. Preheat the oven to 425 F and line a roasting pan with foil for easy cleanup. Place a rack in the roasting pan.
What is a bone-in rib roast?
Before diving into the cooking process, it’s essential to understand what a bone-in rib roast is. This cut comes from the primal rib section of beef, and the bone enhances the flavor as it cooks. Typically, a rib roast contains multiple rib bones and can be purchased as a whole roast or cut into individual steaks known as ribeye steaks.
How do you cook a beef rib roast?
Here are a few methods to consider: Oven roasting is a classic way to cook a beef rib roast with bone in. To oven roast your beef rib roast, follow these steps: Preheat your oven to 325°F (160°C). Place the beef rib roast in a roasting pan and put it in the oven.
How long do you cook a rib roast in the oven?
To cook a rib roast in the oven, first rub the room temperature roast with seasonings and place it on a rack in a roasting pan with the fatty side up and the rib side on the bottom. Roast in a preheated oven for an hour, then turn off the oven. Let the roast stand in the hot oven for about three hours without opening the door.
How do I choose a bone-in rib roast?
Typically, a rib roast contains multiple rib bones and can be purchased as a whole roast or cut into individual steaks known as ribeye steaks. When shopping for a bone-in rib roast, look for: Quality of Meat: Choose USDA Prime for superior marbling, or USDA Choice for a more budget-friendly option.