How to Cook a Bone-In Rib Roast (Prime Rib)
Cooking a bone-in rib roast is simpler than it seems—and it’s the perfect centerpiece for a holiday or special meal. Here’s your step-by-step guide to get a tender, flavorful roast every time:
What You’ll Need:
- Bone-in rib roast (Shults Farm, of course!)
- Kosher salt
- Freshly ground black pepper
- Optional: garlic, herbs (like rosemary & thyme), butter or olive oil
1. Bring to Room Temp
Remove your roast from the fridge at least 1–2 hours before cooking. Letting it warm up slightly ensures more even cooking.
2. Preheat Oven
Set your oven to 450°F for the initial sear.
3. Season Generously
Pat the roast dry with paper towels. Rub it all over with salt, pepper, and any herbs or garlic. For added richness, coat with softened butter or olive oil.
4. Roast Hot and Then Slow
- Place the roast bone-side down in a roasting pan or on a rack.
- Roast at 450°F for 15–20 minutes to create a crust.
- Then reduce the oven to 325°F and continue cooking for about 15 minutes per pound, until desired doneness.
5. Use a Meat Thermometer
Insert into the thickest part (away from the bone):
- Rare: 120–125°F
- Medium Rare: 130–135°F
-
Medium: 135–140°F
(It will rise 5–10 degrees while resting.)
6. Rest Before Carving
Remove from oven and tent loosely with foil. Let rest at least 20–30 minutes to let the juices redistribute.
7. Slice & Serve
Carve between the bones for big, hearty servings. Serve with au jus, horseradish sauce, or just as-is—because that flavor speaks for itself!
Pro Tips:
- No need to baste—a well-marbled roast is self-basting.
- Cooking with the bone-in adds richness and insulates the meat for more even cooking.
- Save the bones for an amazing broth or beef stock!
