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!

The Guide to Cooking A Perfect Standing Rib Roast


How long to cook a rib of beef on the bone?

Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3. Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare. Rest the meat for 15-30 minutes in a warm place. Slice the meat neatly away from the bone.

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.

What temperature should a bone in rib roast be cooked to?

Pull Temp out of oven
Target Temp after rest
Medium rare (recommended)
51°C / 123.8°F
56°C / 133°F
60°C / 140°F
Medium well done
59°C / 138.2°F
65°C / 149°F

What is the secret of cooking a prime rib roast?

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.

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