Bone-In Rib Roast Recipe - It's Easier than You Think! (2024)

FAQs

Is rib roast better with bone or without? ›

We highly recommend bone-in rib roast as it renders a more succulent, juicy flavor.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well.

For the perfect medium-rare Bone-In Ribeye, grill for 10–12 minutes for a 1-inch steak, and 13–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

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.

Placing the oven rack too high up will cause your roast to brown too quickly and burn! After 30 minutes in the oven, add a ½ cup of water to the bottom of the roasting pan. The key is to allow the onions to brown and caramelize while roasting, but not to burn and smoke in the fat.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Keep the rib roast uncovered while you cook it to allow it to brown on the outside. You can also give it a little extra sear in a hot pan for a few minutes on each side after it's finished roasting.

Preheat your oven to 450 F for at least 30 minutes while the prime rib comes to room temperature. Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don't worry if you don't have one.

The cut is from the rib roast, aka prime rib. To be considered a ribeye, the steak must be cut before the roast is cooked. The cuts are then sold as ribeye steaks. Prime rib cuts are larger than ribeye cuts since they include the ribeye and the bone.

How should I season my bone in ribeye? ›

Ribeye seasoning can be as simple as salt and pepper. However, some steak enthusiasts prefer some extra or unique flavors by adding tarragon, garlic powder, or even a little chili powder. In short, there are no rules when it comes to seasoning a ribeye steak or another type of steak.

Cowboy steaks (aka Cowboy Ribeye Steaks, Bone-In Ribeye Steaks) are a more impressive version of a classic steakhouse favorite. Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat & fat) portion of bone protruding from one end.

Step 1: Season Overnight

The day before you plan to cook, you should generously season it with salt and pepper (and we mean generously). You want to use a significant sprinkling of kosher salt because the salt both tenderizes the muscle and flavors the meat all the way to the bone.

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.

Leaving prime rib roast uncovered while roasting allows the meat to develop a nice brown crust. You should only cover the roast with aluminum foil if it is becoming too brown.

Cutting the bones off a prime rib roast before cooking allows for more even cooking and easier slicing once the meat is cooked. It also gives you the option of using the bones to make a flavorful stock or gravy.

There's also the matter of how much bone and fat remain intact after processing and before cooking. Bone-in beef cuts tend to be more intense, and there is a lot of flavor and moisture that comes from fat as well. Prime rib typically contains more beef and fat, though bone-in ribeyes are hardly lacking.

Many chefs and home cooks claim that bone-in is simply superior. According to these proponents, leaving the bone keeps the finished product juicier. Due to the presence of bone marrow, they also find that the flavors are better with bone-in cuts.