How to Cook a Beef Rib Roast Bone In – Tips for Roasting to Perfection

A beef rib roast, also known as prime rib or standing rib roast, is a magnificent cut of meat perfect for holidays and special occasions. While incredibly flavorful, cooking a bone-in rib roast can seem daunting for home cooks. Follow this guide for tips on how to cook a beef rib roast bone in to juicy, tender perfection.

Selecting the Roast

• Choose a roast with nice marbling throughout for best flavor and tenderness. The rib eye muscle has lovely fine marbling.

• For easy carving, have the butcher remove the bones then tie them back onto the roast. This allows you to cook with the bones for flavor but remove them before slicing.

• Figure about 1 lb of bone-in roast per person. A 7-rib roast feeds about 7 people.

Prepare the Roast

• Bring the roast to room temperature before cooking. Remove from fridge 1-2 hours prior.

• Pat dry thoroughly with paper towels.

• Season well with salt, pepper and herbs. Rub a compound butter over the roast for extra flavor and a beautiful crust.

• Place bones down on a roasting rack in a pan. The bones act as a natural roasting rack.

Determine Cook Time

• Cook times range from 10-15 minutes per lb depending on desired doneness:

  • Rare – 10-12 minutes per lb (120°F)

  • Medium Rare – 13-14 minutes per lb (130°F)

  • Medium – 14-15 minutes per lb (140°F)

• Use a meat thermometer to test internal temp of the thickest part.

Roast in a High Temp Oven

• Preheat oven to 450°F-500°F.

• Roast for 15 minutes at the high temp to brown and develop a flavorful crust.

• Reduce heat to 325°F and continue roasting based on desired cook time.

• Baste with pan juices every 20 minutes for maximum flavor and moisture.

• Remove roast when internal temp is 5°F below target temp. It will coast to desired doneness.

Rest and Carve the Roast

• Cover loosely with foil and let rest 20-30 minutes before carving.

• This allows juices to redistribute for a juicy roast.

• Remove bones before slicing. Carve across the grain for tender slices.

• Serve with pan juices spooned over or made into a sauce.

The key steps are searing at a high temp, slow roasting at a lower temp, monitoring with a meat thermometer, and resting before carving. Follow these simple tips for serving an incredibly flavorful, juicy rib roast straight from your oven. Impress your guests with your premier roasting skills!