bone in rib roast cooking time

Bone in Rib Roast Cooking time

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BONE-IN RIB ROAST RECIPE

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.

This bone-in rib roast recipe is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Ingredients

TIPS FOR COOKING BONE-IN RIB ROAST

• In my recipe, I give the roast a good rub with sea salt, freshly ground black pepper, and salt free steak seasoning, but there is certainly plenty of room to get creative.  Check out the Certified Angus Beef® Brand Roast Perfect Pinterest Board for lots of different seasoning ideas.
• No roasting rack?  No problem.  Crunch up a long piece of aluminum foil into a loose coil and place it in your roasting pan.  Voila: instant roasting rack!
• If you have an old-fashioned oven safe meat thermometer, you can actually put it into the meat before you start roasting.  Then you don’t have to worry about poking the roast later and letting the juices run out, because the meat will seal around the thermometer as the roast cooks.  A quick peek in the oven is all you’ll need to do to check the temperature.  Once it reaches 135-140F, the roast is a perfect medium.

HOW TO COOK A BONE-IN PRIME RIB ROAST

Have you ever dreamed of placing a stunning bone-in prime rib roast in the center of your holiday table? Make that dream a reality by learning how to make prime rib like a pro — just imagine the reactions from your friends and family!

A bone-in prime rib roast doesn’t just look impressive. Many cooks believe the bones intensify this handsome roast’s already-rich beefy flavor. Prime rib also delivers a tender, melt-in-your-mouth texture that is sure to please even the most demanding meat-lover. Best of all, cooking bone-in prime rib at home is simple.

Keep in mind that this expensive cut is best when served rare, medium-rare or medium at most. Overcooking a prime rib will leave it very dry, and you very disappointed.

Everything you need to know about how to prepare prime rib is in the instructions below. We’ve also included a chart that will tell you the perfect prime rib roast cooking time, whether you choose to roast your bone-in prime rib in the oven or on the grill. Be sure to use a meat thermometer for best results and get ready for an unforgettable celebration!

HOW TO COOK A BONE-IN PRIME RIB IN THE OVEN

Cooking bone-in prime rib roast in the oven is easy; a hot sear followed by slow roasting at a low temperature delivers outstanding results.

• Be sure your bone-in prime rib roast is completely thawed. If frozen, thaw it in the refrigerator for at least three days before preparing.
• Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
• Season the roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice.
• Preheat your oven to 200°F.

• While the oven preheats, heat a large heavy-bottomed or cast-iron skillet over high heat for about 5 minutes on your stovetop. A very hot pan delivers the best sear.
• Add a 1-2 tablespoons of vegetable oil to skillet (enough to coat the bottom) and immediately place your roast in the hot skillet. Sear on all sides; use tongs for turning (do not pierce with a fork). Sear for approximately 5 to 10 minutes, until browned on all sides.
• Once seared, place the roast fat-side up on a rack in a roasting pan. Do not add water or cover the roast. Roast to desired doneness, following the chart below for the perfect bone-in prime rib cooking time.

• For a 5 ½ pound prime rib roast that is medium-rare, roast for 1.5-2 hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the oven.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called “carryover cooking”). While resting the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor. The final temperature for a medium-rare roast should read 135°.

• Once your bone-in prime rib roast has rested, it’s time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife). A long, thin blade works best.
• It is simplest to remove the bones in a slab, leaving the roast whole and easy to carve. Stand your roast with the bones upright. Hold the bones with your free hand to keep the roast steady. With long firm strokes, cut between the bones and the meat, following the edge of the bones as closely as you can. Cut all the way to the bottom of the roast and remove the rib bones completely.

• To carve your roast, determine which direction the grain runs (typically parallel to the line of bones). Hold the roast steady with your free hand or a large fork. Using steady, long strokes, cut against the grain, slicing the roast into thin, even slices.
• Only carve as many slices as you need at a time. This will keep the remaining roast warm for as long as possible and make leftovers easier to store.

How long does a 6 pound rib roast take to cook?

The final Prime Rib temperature is for Rare Meat is between 120 and 125° F, Medium Rare is 135-140°, Well Done is 145-150°. As you would expect, when you are cooking for multiple people, you want to keep the roast warm enough so everyone can enjoy it. If you have a large group of people who are all eating the same roast, this will take longer than if there were only two people. You want the roasts to be warm before you put them in their trays. This allows everyone to get a chance to taste the meat. Once the guests have finished their meal, remove the trimmings and place the remaining roast in its pan. Cook until the internal temperature reaches 150° (medium rare) or 165°(well done).

What temperature should a rib roast be cooked at?

For cooking directions for beef prime ribs that are boned the general cooking times are for low is about 3 pounds for 1 hour and 30 minute per lb., for 5 pounds you need to cook for 2 hours and 45 minutes. for a 6+ pound meat roast we need 12 hours of cooking at 325 degrees Farenheit. This is what you want to do when you are cooking prime riblets. You want the meat to be tender and fall off the bone. If you don’t get this right, you will have a tough meat. Also, I would recommend using a thermometer to check the internal temperature of your meat before you start cooking. When you cook prime roasts, make sure you put the thermometers in all the way around the outside of every piece of meat you plan to serve. They should go in evenly all over the surface of any meat that needs to come out of their shells.

Do you cover a rib roast when cooking?

Do Not Cover the roast. You will want to estimate about 12 minutes per pound of meat for the cooking time. See charts to make it easy to determine Prime Rib Roast Cooking Times.

Do you cook prime rib covered or uncovered?

Place the prime rib on a roasting pan bone side down (fat side up). 10 minutes before serving, pop the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 6-10 minutes.

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