⏰ How Long Do You Cook Roast Per Pound?
Prime Rib Roast with Bone cooks in 15 to 20 minutes per pound. Every oven is a little bit different, but this recipe calls for 16 minutes per pound, which is what our oven does best.
The ideal time to cook a roast is 15 to 20 minutes per pound, after which you should check its temperature to determine when it’s done.
A Word About Delicious Prime Rib
Since at least the early 20th century, many families all over the world have made prime rib a part of their holiday meal traditions. When cooked properly, this primal cut of beef is typically well-marbled and very tender. Prime rib’s high fat content enhances the delicious flavor of the meat.
Frequently, supermarkets and butchers will sell rib roast without the rib bones. A standing rib roast or a boneless rib roast is what this is. When cooking at 350 degrees, we advise using a bone-in prime rib roast. The meat is shielded from overcooking by the bones, which act as a buffer.
Currently serving as the editorial director of both Delish and House Beautiful, Joanna Saltz is in charge of all of the brands’ food and home content. Saltz, who is from North Caldwell, New Jersey, has worked in editorial roles at The Knot, Seventeen, and Food Network Magazine. She refers to herself as Captain Chaos and enjoys laughing, making people happy, loud music, her teams on Delish and House Beautiful, and science fiction movies.
If this is the main protein, you should plan for about one pound per person, and if prime rib is served as part of a buffet, you should plan for about half a pound per person. However, feeding a crowd always feels like it takes some guesswork. Prime rib leftovers, if you have any, are never ever a bad thing.
Depending where you buy your meat, prime rib can be somewhat of a misnomer. Despite being referred to as a prime rib or standing rib roast, most supermarket cuts are USDA Choice, which is distinguished by moderate fat marbling and generally high quality. USDA Prime cuts of beef are higher quality, more difficult to find, and more heavily marbled with fat. For a prime rib roast, USDA Choice cuts are undoubtedly a great option, but if you want to treat yourself to a true Prime cut for a special occasion, be prepared to pay a little bit more and receive a fattier, more flavorful cut. Avoid USDA select cuts whenever possible because they tend to be leaner and less flavorful than larger, more expensive cuts.
There are two excellent methods for roasting prime rib in the oven, so how do I do that? The traditional method, and the reverse-sear method. Both methods involve cooking at two temperatures. For the more conventional method, you’ll want to start the roast at 450 degrees, which will help your meat get a nice sear on the outside, and then at 350 degrees to roast it through. The meat is seared at a high temperature for 30 minutes, then the heat is turned down, and the cooking is continued until the meat thermometer registers 120° for medium. While the roast will turn out deliciously using this method, the high temperature start may cause the outer layer to cook more slowly than the center, giving you a little less of the warm, red center. Try a reverse sear to achieve the ideal, uniform cook throughout. A reverse sear is exactly what it sounds like. Instead of cooking the roast quickly at a high temperature, you should let it cook slowly at 225 to 250°, depending on how low your oven will go, until the center is the desired degree of doneness. Let the meat rest for 30 minutes. Turn the oven up to its highest setting, 500 to 550 degrees, and roast the meat for an additional five to ten minutes to finish it off and give the outside a sear. It can be immediately carved and served hot and juicy.
Plan on about 15 to 20 minutes per pound. Remember that the roast will continue to cook once it is removed from the oven, so it is crucial to allow it to rest for 15 to 20 minutes. Place a probe thermometer at a 45° angle into the center of the roast to check for doneness. You can take the roast out of the oven once it reaches the desired degree of doneness by leaving the thermometer in while it cooks (with the display on the countertop). Despite the fact that medium rare is our preferred level of doneness, use these temperatures to determine when to take the meat out of the oven.