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

FAQs

Is a bone in rib roast the same as prime rib? ›

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.

Heat the oven to 250°F with the rack in the lower middle position. 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. Take out the roast and tent it with foil.

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.

We highly recommend bone-in rib roast as it renders a more succulent, juicy flavor. When you place the roast fat side up in the pan, the rib bones also serve as a roasting rack, so the meat doesn't touch the bottom of the pan while it's cooking.

Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don't worry if you don't have one.

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. A meat thermometer is essential to ensure you cook it perfectly!

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

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.

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.

Is it better to cook prime rib at 325 or 350? ›

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. A meat thermometer is essential to ensure you cook it perfectly!

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

A roast is a large cut of meat: it needs more seasoning than you might expect. Season it generously with kosher salt the day before roasting it and let it sit in the fridge uncovered overnight. When you take it out of the fridge before roasting, add pepper and any additional herbs.

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.

In simple terms, a rib roast is a large cut of meat that includes the rib bone, while prime rib is a specific cut of rib roast that comes from the primal rib section and is usually served bone-in.

Why do they call it prime rib? The “prime” in prime rib indicates that the meat comes from the primal rib cut, not that the meat is automatically graded as USDA Prime. To ensure you're buying a USDA graded Prime prime rib, look for the USDA seal indicating the beef was inspected and graded appropriately.

The name of this roast might be confusing, but if you know that a butcher refers to the process of removing the bones from a cut of meat as “boning” or “boning out” the meat, and the resulting cut is then said to have been “boned” or “boned out,” you'll understand why this roast is called “boned and tied.” This is the ...

If a roast of beef is important to your holiday gathering, but you just can't get behind paying $150+ for a prime rib, we'd like to recommend that you try a roasted eye of round. This economy cut has all the beefy flavor that you want, but at a fraction of the price of prime rib.