Everything about a bone-in prime rib roast makes it appealing- appearance, size, and texture. It also offers a robust beefy flavor, which is further intensified when cooked with the bone. It’s no wonder why this beef roast is expensive- it’s worth every penny!
Of course, you must’ve harbored the thought of impressing your guests with this delicious spread. And if you have, then you’ve come to the right place, as the recipe is pretty straightforward.
Prime Rib Nutrition Facts
Tips for the Best Bone-In Prime Rib Roast
When cooking bone-in prime rib roast, always bear these thoughts in mind;
Thaw Completely-Bone-in prime rib roast isn’t a recipe to be rushed, which means you’ll have to plan. So, if you purchased frozen meat, allow it to thaw in the fridge for at least three days before cooking.
Don’t Overcook-This recipe tastes best when cooked to rare, medium-rare, or medium. It’s the only way to ensure the beef comes out tender and deliciously moist.
Always Check for Doneness-To make sure you stick the given doneness statistics we’ll be sharing here, make use of a meat thermometer. This way, you can take the roast out at five degrees before the preferred doneness temperature and let it rest. And while it does, the carryover cooking will push the internal temperature to the final level.
Sear First-Giving the bone-in prime rib roast a good browning in a hot skillet offers a crispy exterior that traps the juices in the meat as well.
Roast Slow-Bone-in prime rib roast excels when simmered, which is why it’s advised that you plan. Leaving the roast to cook at low temperature for an extended period offers a melt-in-your-mouth tenderness and an explosive combination of flavors.
Cooking Bone-In Prime Rib Roast
To prepare the bone-in prime rib roast, you’ll have to follow these instructions carefully;
Prepare the Roast
By now, your meat should’ve been thawing in the fridge for days, as previously advised. So, once it’s about an hour before cooking time, take the beef out and let it sit at room temperature.
Season the Roast
Once the roast has reached room temperature, generously apply your preferred spice mix, making sure to rub it into all surfaces. Using popular ingredients like paprika, black pepper, onion powder, garlic powder, and dried herbs, you can make your dry spice rub from scratch. Or, you can use a premade steak seasoning instead.
Sear the Roast
Heat a large cast-iron skillet on the stovetop for five minutes and ad some oil. Make sure the pan gets very hot with the oil for the best results. Next, place the roast on the pan and let it sear for about five to 10 minutes. Be sure to turn to all sides, so every surface gets evenly browned.
Cook the Roast
When you’ve done browning the beef, you can cook it in two ways;
In the Oven- Preheat to 200F and put the meat with the side up on a rack. Place the frame in the roasting pan, so it catches any dripping. Then roast the meat in the oven until the desired internal doneness is reached.
On the Grill- First, prepare the grill for indirect cooking, and place a drip pan at the grill’s center if you’re using charcoal. Then, put the roast in the middle of the rack, cover the grill lid and let it cook to doneness. Be sure to turn the meat from time to time, so it roasts evenly.
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Bone-In Prime Rib Roast Cooking Time
The cooking time depends on the bone-in prime rib roast’s size and how you like it to be. The cooking method also determines how fast it prepares. For proper guidance, consider these doneness numbers set for a 5.5-pound bone-in prime rib roast;
- Rare (125F): 1 to 1.5 hours (Grill and 200F Oven)
- Medium-rare (135F): 5 to 2 hours (200F Oven) and above 1.5 hours (Grill)
- Medium (145F): 2 to 2.5 hours (200F Oven) and 1.5 to 2 hours (Grill)
- Medium-well (155F): 2 to 3.5 hours (200F Oven) and 2 to 2.5 hours (Grill)
Resting the Prime Rib Roast
When the roast reaches five degrees before the desired doneness, bring it down and rest for 25 to 20 minutes. This way, the carryover heat will get it to the proper internal temperature as it rests and avoid overcooking. And the juice will be reabsorbed by the meat, so it becomes tender and moist, with a rich flavor.
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Carving the Prime Rib Roast
Check the roast to see the direction of the grain- most times; it’s found parallel to the bone’s line. Once you’ve determined it, keep the roast steady with a fork or gentle grip. Then, cut the meat across the grain, using long steady strokes. Be sure to cut the roast into thin but even slices.Print
- One prime rib roast; five pounds, bone-in
- One onion, quartered
- One garlic head halved
- Five sprigs thyme
- Three sprigs rosemary
Garlic herb butter
- Ten tablespoons butter; unsalted, softened
- Five garlic cloves, minced
- Two teaspoons thyme, freshly chopped
- Two teaspoons rosemary, freshly chopped
- Two teaspoons salt
- One teaspoon black pepper
- Set the roast at room temperature for about two to three hours, then dry with paper towels.
- Let the oven preheat to 460F and set the shelf so the meat sits in the middle.
- Spread the garlic, onions, and herbs at the bottom of a baking container. Then, combine the garlic herb ingredients and spread it under the prime rib roast.
- Put the roast on the herb bed and spread the top and sides with two-thirds of the garlic butter mix.
- Slide the baking container in the oven and roast for 20 minutes. Then, take it out and spread the rest of the butter on the beef. Reduce the heat to 250F and let the meat slow-roast for an hour and a half. Be sure to baste it with the pan juice every 30 minutes.
- Roast the meat till the internal temperature is five degrees, close to the desired doneness. Then, put it on a plate and tent for 20 to 30 minutes till the internal temperature reaches the final doneness. Slice and serve as desired.
Another handy method for this recipe can also be found in this video.