Standing Rib Roast (2024)

FAQs

How long should a standing rib roast be cooked? ›

Cook until a thermometer inserted into the thickest part of the prime rib registers 130 degrees F for medium rare, 35 to 45 minutes of cooking time per pound. An 8-pound roast will take about 5 1/2 to 6 hours.

What is the most important thing to do before roasting a prime rib roast? It's critical to allow the prime rib roast to sit at room temperature for at least an hour before cooking it. This will help thaw the meat and raise its internal temperature to ensure it cooks more evenly.

Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. Use a meat thermometer to check the temperature of the meat: Rare: 120 degrees F (about 10-12 min/pound).

Aim for 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests (see rule #13 below), so make sure to pull it out early to account for that!

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks.

Cook Time and Temperature:

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. A meat thermometer is essential to ensure you cook it perfectly!

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures.

Half the articles say 24 to 48 hours. Other articles say do not do that because it dries out the meat and only salt one hour before cooking. For rib roasts and large tenderloins I salt 2-3 days in advance. On a rack set in a tray in the refrigerator.

Why is my prime rib always tough? ›

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.

We recommend a low, slow cook preceded by a good sear. Whatever crust you may get from the final sear is just not worth the risk to the rest of this exquisite cut of meat. And with the freezer method, you can get a harder sear without worrying about a gray ring from the beginning.

Prime rib roast doesn't need a marinade or any complicated preparations, since the meat speaks for itself. Drizzle olive oil on the roast. Spread it around the roast with your hands. Next, liberally rub kosher salt and plenty of fresh-ground pepper on the meat.

Here are some simple ways to add a lot of flavor to your next rib roast. Use mesquite, cherry or apple woods to enhance the beef by adding savory aromas and flavors. Season the outside of the roast with salt and pepper and a little olive oil. Or coat with any other seasonings that you enjoy.

Place the seasoned rib roast on a greased roasting rack in a roasting tray. Heat the oven to 250°F with the rack in the lower middle position. Cook for 4 to 5 hours or until the internal temperature in the thickest part of the roast is 125-130°F for medium-rare prime rib, or 135-140°F for medium.

Cook Time and Temperature:

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. A meat thermometer is essential to ensure you cook it perfectly!

It is best to use a meat thermometer and base doneness off of internal temperature. These instructions are for a 5–6 lb. Bone-In Prime Rib, accounting for approximately 35 minutes per pound for a rare degree of doneness and 40 minutes per pound for a medium degree of doneness.

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. Use an electric knife to slice the roast quickly and easily.