Cooking Bone-In Rib Roast: 350 Degrees, How Long?

how long to cook bone in rib roast at 350

Cooking a bone-in rib roast is a great way to make any celebration special. It is also known as a ribeye roast, standing rib roast, or prime rib. This impressive cut is always a crowd-pleaser, delivering rich beefy flavour and a tender, melt-in-your-mouth texture.

The length of time to cook a bone-in rib roast depends on how rare you want the meat. A good rule of thumb is to cook it for 15-20 minutes per pound. For a rare roast, you should aim for an internal temperature of 120-125°F, while for medium-rare, you should aim for 130-135°F.

- Season the roast liberally with salt and pepper.

- Place the roast bone-side down in a baking dish or pan.

- Preheat the oven to 425-450°F and cook the roast for 20-25 minutes.

- Turn the oven temperature down to 325-350°F and continue cooking for 13-15 minutes per pound until the desired internal temperature is reached.

- Let the roast rest for 15-20 minutes before carving and serving.

Characteristics Values
Oven temperature 350°F
Cooking time 15-20 minutes per pound
Total cooking time 2 hours 33 minutes
Resting time 15-30 minutes
Internal temperature 120°F-160°F

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Cooking time and temperature

The cooking time and temperature for a bone-in rib roast depend on the desired level of doneness. A meat thermometer is essential to ensure the roast is cooked to your preference.

Rare

For a rare bone-in rib roast, cook at 450°F for 15 minutes, then lower the temperature to 325°F and cook for 10-12 minutes per pound. The internal temperature should reach 120-125°F.

Medium-Rare

For a medium-rare bone-in rib roast, cook at 450°F for 15 minutes, then lower the temperature to 325°F and cook for 13-14 minutes per pound. The final internal temperature should be 130-135°F.

Medium

For a medium bone-in rib roast, cook at 450°F for 15 minutes, then lower the temperature to 325°F and cook for 14-15 minutes per pound. The internal temperature should reach 140°F.

Medium-Well

For a medium-well bone-in rib roast, cook at 450°F for 15 minutes, then lower the temperature to 325°F and cook for 14-15 minutes per pound. The final internal temperature should be 150-160°F.

It's important to note that the meat will continue to cook and the temperature will rise by about 5-10°F while the roast is resting. Therefore, it is recommended to remove the roast from the oven when it is 5-10°F away from the desired final temperature.

Additionally, the cooking time may vary depending on the size of the roast. As a rule of thumb, figure about 2 pounds per bone when selecting the size of the roast. A larger roast may require a longer cooking time, while a smaller roast may be cooked more quickly.

When cooking a bone-in rib roast, it is best to cook it uncovered so that a caramelized crust can form on the outside, enhancing the flavor. However, if the bones start to brown too quickly, they can be covered with foil.

Alternative Cooking Methods

Besides cooking the bone-in rib roast in the oven, it can also be prepared using other methods such as grilling, sous vide, smoking, or using a slow cooker. Each of these methods has its own set of instructions and cooking times, but the basic principle of cooking to the desired internal temperature remains the same.

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Internal temperature

The internal temperature of your roast is the most important factor in determining when your meat is done. The cooking time per pound is a rough guide, but the only way to know for sure is to use a meat thermometer.

The ideal internal temperature for your roast depends on how well done you like your meat. For a rare roast, you're looking for an internal temperature of 120-125°F. For medium-rare, you're aiming for 130-135°F. And for a well-done roast, you'll want to cook it to an internal temperature of 150-160°F.

It's important to note that the internal temperature of your roast will continue to rise even after you take it out of the oven. This is called "carryover cooking". So, it's best to remove your roast from the oven when it's about 5-10°F away from your desired final temperature.

Letting your roast rest before carving is crucial. This gives the juices a chance to redistribute throughout the meat, ensuring your roast is juicy and tender. For a medium-rare roast, you should let it rest for at least 15-20 minutes. The final temperature after resting should be around 135°F.

If you're cooking a bone-in rib roast, it's a good idea to check the temperature in the thickest part of the meat, being careful not to touch the bone with your thermometer. This will give you the most accurate reading.

Remember, the cooking times per pound are just a guide. The best way to know when your roast is done is to use a meat thermometer and keep an eye on the internal temperature.

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Resting time

Allow your roast to rest for 15 to 20 minutes before carving. The final temperature for a medium-rare roast should be 130-135°F. If you are using a probe thermometer, simply leave it in the roast after removing it from the oven, and when the temperature dips to 125°F, you can start carving.

Resting your prime rib helps ensure it will be as juicy as possible. When you roast a piece of meat in a very hot oven, the juices from the outer regions flee toward the center of the roast. If you cut into the meat right away, those juices will spill out onto your cutting board. If you let the meat cool to 120 to 125°F, those juices are reabsorbed into their cells, and when you slice it, very little juice escapes, which means each bite will be as moist as possible.

Resting after cooking is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your roast. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

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Oven temperature

For a rare bone-in rib roast, an oven temperature of 120°F to 125°F is ideal. This ensures that the center of the roast remains bright red, with a pinkish outer portion.

If you prefer your meat medium-rare, aim for an oven temperature of 130°F to 135°F. At this temperature, the center of the roast will be very pink, with a slightly brown exterior.

For those who like their meat well-done, the oven temperature should reach 150°F to 160°F. This will give you a uniformly brown roast throughout.

It is important to note that the doneness of a bone-in rib roast is not solely dependent on oven temperature but also on cooking time. As a general rule, bone-in rib roasts cook for 15-20 minutes per pound. However, it is always best to use a meat thermometer to ensure your roast is cooked to your desired doneness.

Additionally, it is recommended to let the roast rest for 15-20 minutes after removing it from the oven. During this time, the temperature of the meat will continue to rise, a process known as "carryover cooking." This resting period ensures that the juices redistribute evenly throughout the meat, resulting in a succulent, tender, and flavorful roast.

When it comes to oven temperature, it is also worth mentioning that some recipes suggest starting with a higher temperature to sear the meat and then reducing the heat to a lower temperature for the remainder of the cooking time. For example, one recipe recommends cooking the roast at 450°F for 30 minutes and then reducing the temperature to 325°F for the remaining cooking time.

Another recipe suggests a similar approach, starting with an oven temperature of 500°F for 20 minutes, followed by a reduction to 325°F until the desired internal temperature is reached.

In summary, the oven temperature for cooking a bone-in rib roast depends on the desired doneness, with rare, medium-rare, and well-done requiring different temperatures. It is crucial to monitor the temperature and adjust cooking time accordingly to ensure the perfect roast.

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Seasoning

Firstly, it is important to let the meat come to room temperature before cooking. This helps the meat cook more evenly. Seasoning the roast with salt and letting it sit in the refrigerator overnight is also a recommended step.

When it comes to the seasoning itself, a simple mixture of kosher salt and ground black pepper can be used. This can be rubbed all over the roast at least two hours before cooking.

Alternatively, a more complex seasoning blend can be made by combining salt, pepper, fresh thyme, rosemary, garlic and olive oil. This mixture is then rubbed all over the outside of the roast.

Another option is to use a prime rib seasoning blend, which can include ingredients such as garlic powder, rosemary, paprika, onion powder and chilli powder.

For an enhanced crust, butter can be rubbed on the cut ends of the roast before applying the seasoning.

Frequently asked questions

It is recommended to cook a bone-in rib roast for 15-20 minutes per pound at 350 °F. The internal temperature of the roast should be 130-135 °F for medium-rare and 145-150 °F for medium.

It takes approximately 1 hour and 15 minutes to 1 hour and 30 minutes to cook a 5-pound bone-in rib roast at 350 °F.

It takes approximately 2 hours and 30 minutes to 3 hours to cook a 10-pound bone-in rib roast at 350 °F.

The best way to check if your bone-in rib roast is cooked to your desired doneness is by using a meat thermometer to measure the internal temperature of the roast.

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