How to Cook the Perfect Bone-In Rib Roast

A must for holiday celebrations and special gatherings, here's a no-fail recipe for a perfectly roasted bone-in rib roast with a juicy and tender inside.

Also known as a standing rib roast or prime rib roast, this impressive cut is easier to prepare than you might think. Follow these simple steps for cooking a bone-in rib roast in the oven, including cooking time and the right internal temperature for your preferred doneness.

Servings: 10

Prep Time: 5 min.

Cooking Time: 2 hr. 15 min. plus standing time

Total Time: 2 hr. 30 min.

Ingredients

• 1 (6-7 lb.) Stew's Bone-In Rib Roast
• 2 Tbsp. Canola Oil
• 2 Tbsp. Stew's Kosher Salt
• 1 Tbsp. fresh Thyme Leaves, optional

Directions

1. Remove roast from fridge 2 hours before cooking and let sit loosely wrapped in butcher paper at room temperature.

2. Arrange rack in middle of oven and preheat to 325°F.

3. Pat roast dry with paper towels.

4. Rub roast all over with the 1 Tbsp. canola oil then kosher salt.

5. Place in the roasting pan that’s been coated with remaining canola oil, fat side up. Sprinkle with thyme if using.

6. Roast for 2-1/4 hours or until a thermometer placed in the thickest part of the meat registers 120°F for medium-rare, 130°F for medium. Temperature of meat will continue to raise as it’s resting.

7. Transfer roast to cutting board and tent loosely with aluminum foil. Let rest for 15 minutes before carving.  

8. To carve, slice the meat away from the ribs.

9. Slice meat crosswise to desired thickness.

10. Plate and serve.

Bone-In Rib Roast Cooking Time & Temperature

For this 6-7 lb. bone-in rib roast, plan for about 2 1/4 hours in a 325°F oven. Use a meat thermometer inserted into the thickest part of the roast to check for doneness. The internal temperature will continue to rise while the roast rests.

• For Medium Rare: Remove fromoven at 120°F
• For Medium: Remove from oven at 130°F
• Resting Time: 15 minutes before carving

Rib Roast Cooking Tips

• Bring it to room temperature. Remove the roast from the refrigerator about 2 hours before cooking.
• Use a meat thermometer. Check the thickest part of the roast without touching the bone for the most accurate reading.
• Let it rest before carving. Rest the roast for 15 minutes after removing it from the oven. The internal temperature will continue to rise as it rests.

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