Bone-In Rib Roast: Cooking Time Perfected

how long do you cook rib roast with bone in

Cooking a rib roast with the bone in is a great way to feed multiple people. It's a good alternative to buying several steaks, but it does take longer to cook. The bone-in ribeye roast comes from the rib area of the cow, which is the same part that's known for producing the tender, flavourful, and popular ribeye.

There are several ways to cook a bone-in rib roast, including in the oven, on the grill, in a smoker, or in a slow cooker. The cooking time will depend on the weight of the roast and the desired level of doneness, but it generally takes about 20 minutes per pound to cook a bone-in rib roast to medium-rare in the oven.

One popular method for cooking a bone-in rib roast is the reverse sear method, where the roast is cooked slowly at a low temperature and then blasted with heat at the end to brown the crust. This method helps ensure a juicy and evenly cooked roast with a browned, beefy crust.

Ingredients:

- Bone-in rib roast (allow about 2 pounds per bone)

- Salt

- Pepper

- Other seasonings of your choice (e.g. garlic, rosemary, thyme)

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit.

2. Season the roast generously with salt and pepper, and any other desired seasonings.

3. Place the roast in a roasting pan, bone-side down.

4. Cook the roast at 450 degrees for 20-30 minutes to sear the outside.

5. Reduce the oven temperature to 325 degrees Fahrenheit.

6. Continue cooking the roast until it reaches the desired internal temperature:

- 125-130°F for medium-rare

- 135-140°F for medium

- 145-150°F for medium-well

7. Remove the roast from the oven and let it rest for 10-15 minutes before slicing and serving.

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Cooking time and temperature

The cooking time and temperature for a bone-in rib roast depend on the weight of the roast and the desired level of doneness. Here is a guide to help you cook your rib roast to perfection:

The first step is to preheat your oven to the desired temperature. For a bone-in rib roast, it is recommended to start with a high temperature of around 450°F (230°C) for a few minutes to sear the meat and then reduce the temperature to 325°F (160°C) for the remainder of the cooking time.

The length of time you cook your rib roast will depend on the weight of the roast and your desired level of doneness. Here is a general guide for cooking times:

  • Rare: Cook for about 10-12 minutes per pound.
  • Medium-Rare: Cook for about 13-14 minutes per pound.
  • Medium: Cook for about 14-15 minutes per pound.
  • Medium-Well: Cook for about 15-17 minutes per pound.

For example, if you have a 6-pound bone-in rib roast and you want it medium-rare, you would cook it at 325°F for approximately 1 hour and 20 minutes to 1 hour and 30 minutes (6 pounds x 13 minutes per pound = 78 minutes to 90 minutes).

It is important to use a meat thermometer to check the internal temperature of the roast to ensure it reaches the desired level of doneness. The recommended internal temperatures for a bone-in rib roast are as follows:

  • Rare: 120°F (49°C)
  • Medium-Rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium-Well: 150°F (66°C)

Keep in mind that the meat will continue to cook and the internal temperature will rise by about 5-10 degrees while the roast is resting after being removed from the oven. Therefore, it is best to remove the roast from the oven when it is about 5-10 degrees below your desired final temperature.

Additionally, it is recommended to let the rib roast rest at room temperature for about 45 minutes before cooking. This allows the meat to cook more evenly. You should also season the roast with salt and your desired herbs and spices before placing it in the oven.

Alternative Cooking Methods:

While oven-roasting is the most common method for cooking a bone-in rib roast, there are a few other options:

  • Grilling: Sear the roast over direct flame first, and then cook it over indirect heat until it reaches the desired doneness.
  • Smoking: Smoke the rib roast at a temperature of 250-275°F (120-140°C) for about 3-4 hours, or longer if you have the time.
  • Slow Cooker: Cook the rib roast in a slow cooker at a low temperature for about 3-4 hours for a medium-rare finish.

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Bone-in vs boneless rib roast

There are several factors to consider when choosing between bone-in and boneless rib roasts. Here are some key differences and cooking instructions to help you decide which option is best for you:

Flavour

One of the most debated topics when it comes to bone-in vs boneless rib roasts is flavour. Some people argue that cooking the meat on the bone adds more flavour, while others claim that the bone does not affect the taste. It is said that the bone acts as an insulator, keeping the meat juicy and tender. However, others suggest that the bone does not leach any goodness into the meat, and the difference in flavour is minimal. Ultimately, it comes down to personal preference, and you may want to experiment with both methods to determine which you prefer.

Ease of Carving

Boneless rib roasts are generally easier to carve, as you don't have to navigate around the bones. With a bone-in rib roast, you will need to cut the meat off the bone, which can be more challenging and time-consuming. However, some people find that the bones provide a nice presentation when serving the roast whole before carving.

Cooking Time

Bone-in rib roasts typically take longer to cook than boneless roasts. The bone takes longer to heat up than the meat, so the cooking time can be extended by 20 minutes or more. When cooking a bone-in rib roast, it is essential to use a meat thermometer to ensure that the meat is cooked to your desired doneness.

Shape

Boneless rib roasts may lose their shape during cooking, especially if they are not properly secured with cooking twine. On the other hand, bone-in rib roasts tend to hold their shape better due to the presence of the bone.

Cost

Bone-in rib roasts often provide more meat for the price, as you are paying for the weight of the bone as well. However, this may vary depending on your butcher and the specific cut of meat.

Cooking Methods

Both bone-in and boneless rib roasts can be cooked using various methods, including oven-roasting, grilling, smoking, and slow cooking in a crockpot. When cooking a bone-in rib roast, it is recommended to start with a high temperature of around 450 degrees Fahrenheit for a few minutes to sear the meat, and then reduce the temperature to around 325 degrees Fahrenheit for the remainder of the cooking time. This helps create a crispy exterior while ensuring the interior remains juicy and tender.

Recipes

Bone-in Rib Roast Recipe:

  • Preheat the oven to 450 degrees Fahrenheit.
  • Brush the roast with olive oil and season with salt, pepper, thyme, and rosemary.
  • Place the roast fat side up in a shallow baking dish and bake for 30-45 minutes until the exterior is crispy.
  • Reduce the oven temperature to 325 degrees Fahrenheit and continue cooking until the thickest part of the roast reaches an internal temperature of 125 degrees Fahrenheit for medium-rare. This should take around 1 1/2 to 2 hours, depending on the size of the roast.
  • Remove the roast from the oven and tent it loosely with foil. Let it rest for 15-20 minutes before slicing and serving.

Boneless Rib Roast Recipe:

  • Preheat the oven to the desired temperature, typically between 325 and 375 degrees Fahrenheit.
  • Season the roast with salt, pepper, and any desired herbs or spices. You can also coat it with a layer of olive oil or butter for added flavour and moisture.
  • Place the roast on a rack in a roasting pan, ensuring it is elevated and not touching the bottom of the pan.
  • Cook the roast according to the desired doneness, using a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 130-135 degrees Fahrenheit.
  • Remove the roast from the oven and let it rest for 15-20 minutes before slicing and serving.

Both bone-in and boneless rib roasts have their advantages and disadvantages. Bone-in roasts may offer more flavour and juiciness, but they take longer to cook and can be more challenging to carve. On the other hand, boneless roasts are easier to carve and can be cooked more quickly, but they may lose their shape during the cooking process. Ultimately, the decision between bone-in and boneless rib roasts comes down to personal preference, and you may want to experiment with both methods to determine which you prefer.

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Oven cooking

Oven-Cooked Rib Roast

Preparation

Before cooking your rib roast, it's important to ensure it is completely thawed. If frozen, it's best to thaw it in the refrigerator for at least 48 hours. Once thawed, remove the roast from the refrigerator and let it sit at room temperature for at least an hour, but no more than two hours. This will ensure the meat cooks evenly.

Seasoning

There are many ways to season your rib roast. Here are some suggestions:

  • Salt and pepper
  • Garlic
  • Thyme
  • Rosemary
  • Olive oil
  • Butter
  • Horseradish

Cooking

Preheat your oven to a high temperature of around 450°F. Place the roast fat side up on a rack in a roasting pan. Do not add water or cover the roast. Roast at this high temperature for 15-30 minutes to sear the meat and form a nice crust.

Then, lower the oven temperature to around 325°F and continue cooking until your desired level of doneness is reached. The length of time will depend on how rare you want your meat. As a guide, cook for:

  • 10-12 minutes per pound for rare
  • 13-14 minutes per pound for medium-rare
  • 14-15 minutes per pound for medium
  • 15-17 minutes per pound for medium-well

Use a meat thermometer to check the temperature of the meat. For a medium-rare roast, the internal temperature should be 125-130˚F. Remember, the roast will continue to cook and the temperature will rise for as much as 10˚F while it rests, so don't overcook it!

Resting

Once the desired internal temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 15 minutes before carving. This will ensure the juices in the roast redistribute, making the meat more succulent, tender, and flavourful.

Carving and Serving

Ensure your carving knife is sharp before slicing the roast. Cut the kitchen string holding the roast to the bones (if using a bone-in roast) and remove the bones before carving. Serve with horseradish, if desired, and your choice of side dishes.

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Grill cooking

Grilling a bone-in rib roast is a great way to add a smoky flavour to the meat. Whether you use a charcoal or gas grill, the key is to sear the roast over direct flame, followed by a longer period of cooking over indirect heat until it reaches your desired level of doneness. Here is a step-by-step guide to help you grill a delicious bone-in rib roast:

Step 1: Prepare the Grill

If using a charcoal grill, arrange an equal number of charcoal briquettes on each side and place an aluminium foil drip pan in the middle. If using a gas grill, preheat it on high.

Step 2: Prepare the Roast

Ensure that your roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing. Remove the roast from the refrigerator for at least an hour, but no more than two hours, before grilling. Season the roast well with salt, pepper, and your choice of herbs and spices.

Step 3: Sear the Roast

Place the seasoned prime rib roast on the grill and sear all sides. For a charcoal grill, place the roast directly over the drip pan. For a gas grill, sear the roast in the centre of the grill.

Step 4: Cook Indirectly

After searing, move the roast to indirect heat. For a charcoal grill, this means moving the roast away from the direct heat of the coals. On a gas grill, turn off the burners directly under the roast (there is no need for a drip pan).

Step 5: Monitor the Temperature

Use a meat thermometer to monitor the internal temperature of the roast. For a medium-rare bone-in rib roast, grill until the thermometer inserted into the thickest part of the roast registers 125°F. Remember that the roast will continue to warm after removing it from the grill, so remove it when it is about 5-10°F below your desired temperature.

Step 6: Rest the Roast

Transfer the roast to a carving board and tent it loosely with aluminium foil. Allow the roast to rest for 15 to 20 minutes before carving. During this time, the temperature of the meat will continue to rise (a process known as "carryover cooking"). The juices in the roast will redistribute, ensuring the best succulence, texture, and flavour. For a medium-rare roast, the final temperature should reach 135°F.

Step 7: Carve and Serve

After the resting period, it's time to carve and serve the roast. Ensure that your carving knife is sharp for the best results. Enjoy your delicious, grilled bone-in rib roast!

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Crock pot cooking

Crock-Pot Cooking

Benefits of Crock-Pot Cooking

There are several benefits to cooking a prime rib in a crock-pot or slow cooker. Firstly, slow cooking breaks down the tough connective tissues in the meat, making it tender and juicy. Secondly, the meat cooks in its juices and the rub used, infusing it with rich flavours. Lastly, using a slow cooker is highly convenient – simply set the timer and temperature and forget about it until mealtime.

Preparing the Crock-Pot

Before you start, ensure your crock-pot or slow cooker is clean and ready for use. Give it a thorough wash with warm water and soap, and completely dry it before plugging it in to prevent any risk of electrocution. Preheat the slow cooker before adding your prime rib.

Preparing the Prime Rib

Gather all your ingredients, including seasonings, herbs, and vegetables. Thaw the prime rib for at least 30 minutes before cooking, allowing it to come to room temperature. Season the meat liberally with your chosen ingredients. You can also sear the meat in a skillet to create a nice crust before transferring it to the slow cooker.

Place the prime rib into the slow cooker, adding any fruits, vegetables, or additional ingredients such as broth or wine around the meat. Set your slow cooker to the desired temperature and cooking time, and wait for it to cook.

Tips and Tricks for Crock-Pot Prime Rib

  • Ensure your prime rib fits your slow cooker perfectly. A 6-quart slow cooker is typically suitable for a 4-5-pound prime rib.
  • Use a thermometer to check the internal temperature of the meat. Aim for 135°F for a medium-rare prime rib.
  • Allow the prime rib to rest before slicing and serving. This will let the juices redistribute, ensuring tender cuts.

Classic Seasoning

For a classic prime rib flavour, season the meat with salt and pepper, and a blend of herbs such as thyme, rosemary, garlic powder, and onion powder. Bay leaves can also add a boost of flavour.

Italian Seasoning

For an Italian twist, use herbs like oregano, basil, thyme, and rosemary. Add garlic, onion, and a splash of balsamic vinegar to wake up your taste buds.

Barbecue Sauce

For a smoky, sweet, and spicy kick, use a tangy barbecue sauce. Add a dash of liquid smoke for more intense smoky flavours.

Horseradish Sauce

Combine horseradish, sour cream, mustard, lemon juice, and a pinch of salt for a zesty and bright flavour that will give your prime rib a memorable kick.

Cooking Time and Temperature

The cooking time and temperature will depend on the size of your prime rib and your desired level of doneness. For a medium-rare bone-in prime rib, cook it in the crock-pot on low heat for about 3 to 5 hours, or until the internal temperature reaches 135°F. For a medium prime rib, cook it for about 4 to 5 hours or until the internal temperature reaches 145°F.

Frequently asked questions

Cooking time depends on the weight of the roast and the desired level of doneness. For example, a 6-8 pound bone-in ribeye roast may need 2-3 hours to cook in the oven.

There are several ways to cook a bone-in ribeye roast, including in the oven, on the grill, in a smoker, or in a slow cooker.

The cooking temperature will depend on the desired level of doneness. For a medium-rare roast, cook until the internal temperature reaches 125-130°F. For medium, cook until the internal temperature reaches 135-140°F.

To ensure a juicy bone-in ribeye roast, use a meat thermometer to monitor the internal temperature and avoid overcooking. Remove the roast from the oven when it is 5-10 degrees away from the desired doneness temperature, as the temperature will continue to rise as the meat rests.

Some side dish options to serve with a bone-in ribeye roast include mashed potatoes, wedge salad, homemade rolls, horseradish cream sauce, and vegetables such as green beans or asparagus.

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