How To Cook A Beef Rib Roast In The Oven

Why I love this recipe:

  • Simple: Although cooking prime rib can be intimidating due to its high cost, this recipe’s straightforward ingredients and straightforward directions make it possible for even the most inexperienced cook to succeed!
  • Less expensive when prepared at home: ordering prime rib from a restaurant is far more expensive than having it prepared at home! Choice grade prime rib is typically available at local grocery stores for about $10. 99 to $11. 99 per pound. Costco, in my opinion, offers the best quality products at the lowest prices. They even sometimes carry prime grade meat.

How Long Will It Take To Cook A Standing Rib Roast?

The million-dollar question, to which everyone aspires to know the precise answer It’s difficult to predict a precise time; you can only predict a range of times. There are too many variables such as:

  • Bone-in vs boneless rib roast
  • Inaccurate oven temperature (use an oven thermometer to verify the accuracy of your oven)
  • The diameter and weight of the roast. Generally, a heavier roast and ribs with a larger diameter will take longer to cook.
  • The roast’s shape (tie the roast with butcher’s twine for more even cooking)
  • If grilling, fluctuations in grill temperature causing variable results
  • Results will be skewed by a meat thermometer that isn’t accurate (leave in or instant read). Invest in a good one.

Yes. well, sort of. Prime rib and ribeye are both cuts from the same animal, but the way they are butchered makes them different. Prime rib refers to a full rib roast, such as the one prepared here. A ribeye is a section of the roast that is separated into separate steaks before cooking.

Since medium-rare or rare is the ideal cooking temperature for prime rib, I usually aim for 120 to 125 degrees. 125 to 130 degrees will get you to medium doneness. Don’t go over that or it will become difficult and dry. I’ll say it again: Your best friend is a meat thermometer!

As I don’t have many step-by-step pictures for you, I’ve included the last picture of my salt “crust.” I simply mixed kosher salt, plenty of minced garlic, crushed tri-color peppercorns (I put them in a Ziploc bag and gave them a rolling pin workout), and a large handful of rosemary and thyme leaves. This is a light flavor coating that’s gorgeous and delicious, not a hard, crack-it-open salt crust. I absolutely love it.

It is dependent upon several factors: the size of your prime rib is the first. The second is your preference for rare or well-done meat. My 14-pound roast, which I cut in half, takes about an hour to an hour and a half because I like my prime rib really rare. (This is not including rest time. Factor in about 20 minutes for that. However, you’ll want to budget extra time if you prefer yours to be completed more quickly. Again, a meat thermometer is essential.

Use a meat thermometer! Please, I beg of you. Without a meat thermometer, do not attempt to make this prime rib. You can get one for a reasonable price at almost any grocery store. It is essential for success because cooking times can differ greatly. And overcooked prime rib is sad. Very sad. Additionally, make sure to remove your meat from the refrigerator 30 to 60 minutes prior to cooking. This will help it cook more evenly.