Prime Rib Roast (Bone-in) Cooking Instructions

Prime Rib Roast (Bone-in)

Active Time
5 minutes

Total Time
See Chart Below

WHAT YOU’LL NEED

  • 1836 Butchers Standing Prime Rib Roast (Bone-In)

  • Digital Instant-Read Thermometer

  • Heavy Metal Roasting Pan

  • Salt & Pepper to taste

INSTRUCTIONS

  1. It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.

  2. Pre-heat the oven to 450°F. Add additional salt & pepper, if needed. Place the roast in a heavy metal roasting pan, bone-side down.

  3. No matter what size roast you have, you will start it in a pre-heated 450°F oven for 15 minutes then reduce the temperature to 325°F for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times to reach “Rare (120°)” at various sizes.

    1. (3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°

    2. (4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°

    3. (5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°

    4. (6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°

    5. (7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

  4. Every half hour or so, baste the ends of the roast with the drippings.

  5. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil.

  6. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

    1. Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior.

    2. Medium-Rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior.

    3. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°.

    4. Medium-Well is not pink at all and is achieved at 150° to 155°.

    5. Well-Done is reached at 160° and above and is characterized by a uniform brown color.