When ordering a Bone-In or Boned & Tied rib roast, keep in mind that the diameter of the eye can vary from animal to animal which will affect the size of the final cut.
For this reason, we sell our rib roasts by weight, not by number of bones.
Here is a chart explaining how to estimate how many servings you’ll get from a rib roast, depending on weight and whether bone-in or boneless.
Servings
Bone-In Roast
Boned & Tied Roast
Boneless Roast
3–4 adults
4 lb. (2 bones)
4 lb. (2 bones)
3 lb.
4–5 adults
5 lb. (2-3 bones)
5 lb. (2-3 bones)
4 lb.
5–6 adults
6 lb. (3 bones)
6 lb. (3 bones)
5 lb.
6–7 adults
7 lb. (3-4 bones)
7 lb. (3-4 bones)
6 lb.
8–10 adults
10 lb. (5 bones)
10 lb. (5 bones)
8 lb.
10–12 adults
14 lb. (7 bones)
14 lb. (7 bones)
11 lb.
For dry-aged beef, 1 rib bone = approximately 2 inches in length. Most standard roasting pans are between 16 and 18 inches in length.
PREPARATION
1. Bring roast to room temperature. 2. Preheat oven to 350°F. 3. Take out of seal and pat dry. 4. Rub with olive oil. 5. Season with coarse Kosher or sea salt and freshly ground pepper.TIME & TEMPERATURE
Desired Doneness
Cooking Time (at 350°F)
Internal Temperature
Rare
15-16 minutes per pound
125° F
Medium Rare
16-17 minutes per pound
130-135° F
Medium
18 minutes per pound
140° F
Medium Well
19 minutes per pound
150° F
Well Done
20 minutes per pound
160° F
DONENESS
To determine the roast's internal temperature for doneness, we recommend using an instant-read thermometer.
And, as a caution, we also recommend against poking the meat too much or too soon while cooking as it causes some drainage of the natural juices.
Wait until you are within 20-30 minutes of your estimated cooking time before inserting the thermometer the first time.
Insert at the thickest part of the roast, but away from any bone if you are roasting with the bones on.
Allow prime rib roast to rest for 15 to 20 minutes after being removed from the oven and before slicing.
RECIPES
Here are links to some of our favorite rib roast preparations:
Upon request, our butchers will also trim and tie the meat for you so you won't have to worry about how to do it yourself. We can cut away the bones, trim the fat, and then tie the bones back together. We can also leave about one inch of fat on the bones to add to the flavor of the roast.
Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare. Rest the meat for 15-30 minutes in a warm place. Slice the meat neatly away from the bone. Cut the meat away from in between the bones or separate the bones and serve as they are.
Putting a dry rub on too early increases the likelihood of it being washed off or knocked loose before you get the beef cooked. Aside from seasoning mixes designed to go on up to one day before cooking for brining purposes, you'll only want the dry rub on the Prime Rib in time for the start of cooking.
We prefer bone-in prime rib because the bone insulates the meat as it cooks and produces more flavorful and tender results, but we suggest buying the type that is called for in the recipe you are using. The primary benefit of getting boneless is ease of carving.
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.
Butchery: Both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it.
When you're shopping for prime rib, ask for a standing rib roast. That's the name you'll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.
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.
Preheat your oven to 450 F for at least 30 minutes while the prime rib comes to room temperature. Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don't worry if you don't have one.
I recommend removing the prime rib about 5 degrees below the ideal temp, as it will continue to climb in temperature slightly once removed from cooker. Once at desired temperature, remove from smoker and wrap tightly in foil or butchers paper.
Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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