The beef rib roast dish, which is based on a traditional English roast, is the appropriate centerpiece for a holiday menu and a traditional Christmas feast.
The beef is roasted to 120 degrees Fahrenheit, medium rare, and then rested outside of the oven to finish cooking before carving.
Notably, allowing your bone-in roast to come to room temperature before cooking ensures juicy, perfectly cooked beef. If you prefer your beef medium or medium-rare, you can reduce the cooking time in your recipe.
Since beef rib roast bone-in is one extravagance dish or a special-occasion dish, this is a big indulgence for you. Read on as learn how to cook a beef rib roast bone-in with some excellent tips to help you through it.
Beef Rib Nutrition Facts
Tips on How to Cook a Beef Rib Roast Bone-in
Leaving the foil on – Some stores may sell you a beef rib roast with the bones wrapped in foil. It’s just to keep the bones from browning, and it’s merely for show. The combination of a dark brown crust, pink flesh, and white bone looks remarkable, so it’s worth it.
Room temperature – Since a standing rib roast is such a large piece of meat, I like to take it out of the fridge 2 or 3 hours before cooking to ensure uniform cooking.
By lowering the beef’s chill, you will be able to prevent it from overcooking which could result in a thick layer of overcooked meat on the exterior and a little circle of pink perfectly cooked beef in the middle.
How To Cook a Beef Rib Roast Bone-in – For a perfectly cooked beef rib roast bone-in, you can follow my step-by-step instructions.
- Start by preheating the oven to 375°F.
- Then go ahead and put a rack in a roasting pan
- You should also get a small dish to combine the salt, pepper, and garlic powder into a mix.
- After that, go ahead and place the room-temperature roast on the rack – fatty side up and rib side down – in the roasting pan. It’s important to have your rib roast at room temperature before cooking it. Make sure 1 hour before beginning this preparation, you have already removed the beef rib roast from the refrigerator.
- Remember to season the roast with the available spices you have.
- Head back to the preheated oven and roast for 1 hour. Make sure you turn the oven off and let the roast inside without opening the door for 3 hours.
- Then reheat the roast in the oven for 30 to 40 minutes at 375 degrees F. The internal temperature of the beef rib roast should be at least 145 degrees Fahrenheit.
- When the roast is ready, remove the dish from the oven and set it aside to cool for 10 minutes to rest before carving.
Resting – The most common mistake people make with beef rib roast is failing to consider that the meat continues to cook while it rests.
Since the beef rib roast continues to cook while it rests, you can pull the meat out before it reaches the desired internal temperature, bringing medium-rare beef to medium. If not, it will overcook while resting.
The sauce – The beef drippings left in the pan are bursting with flavor and demanding to be turned into a sauce!
I usually go with red wine and meat because it’s a classic flavor combo. In essence, it’s like preparing a red wine just by rapidly boiling beef broth and red wine in the same skillet in which the beef was roasted until it reduces to a rich and savory sauce.
What to serve with the beef rib roast – You can’t go wrong with Paris Mash, super-rich and creamy mashed potato, if you are going for a high-end restaurant experience this is perfect for you.
Potatoes au gratin is another classic side dish that can be prepared ahead of time. For greens, Garlic Sautéed Spinach is a classic steakhouse side that goes great with the beef rib roast.
View this post on Instagram
How Long to Cook a Beef Rib Roast Bone-in
|Preparation Time||Cooking Time||Total Time|
|10 minutes||2 hours||2 hours, 10 minutes|
- Start by bringing the beef rib to room temperature, you can do this by removing it from the fridge 2–3 hours before you plan to start cooking (this is a key tip for even cooking).
- Then get a paper towel and pat the meat dry.
- Then proceed to preheat the oven to 460 degrees Fahrenheit. Make sure you adjust the shelf so the beef is in the center of the oven.
- Go ahead and combine all the garlic, herb, and butter in a mixing bowl.
- In a heavy-bottomed oven-proof skillet, proceed to combine the onion, garlic, and herbs for the roasting bed – or you can even simply use a roasting pan.
- On the underside of the beef rib i.e the bone side, make sure you spread a thin coating of butter. This should be slather 1.
- Proceed to place the beef rib -butter side down – on top of the onions and other vegetables. You can use ⅔ of the butter and spread it on the top and sides (make sure you reserve some for Slather 2).
- Go on and roast the beef rib bone-in in the preheated oven for 20 minutes.
- Then remove the second slather and spread the remaining butter on top. You can reduce the oven temperature to 250 F at this stage.
- Then proceed to roast for another 1½ hours -make you baste the meat every 30 minutes with the pan juices – until the internal temperature reaches 122 F in the center (this is for medium-rare).
- Rest the meat when it is ready. Place the steak on a platter and let it rest for 20–30 minutes, covered loosely with foil. You will find that the temperature inside will rise to129°F (which is medium-rare).
- You can serve the beef sliced with sauce, Paris Mash, and Garlic Sautéed Spinach for a high-end steakhouse experience.
You can watch this video recipe to know how to cook beef rib roast bone-in to perfection.