Rib Roast 101: Rib Roast Tips and Techniques
|
| Estimating Your Roast Size | Preparation | Roasting Time & Temperature | Determining Doneness | Recipes | |
 |
ESTIMATING YOUR ROAST |
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.
|
|
Weight |
Bone-In
Roast |
Boned & Tied Roast |
Boneless
Roast |
| Weight per bone |
Approx. 2 lbs. |
Approx. 2 lbs. |
Not applicable |
| Weight per serving |
1 to 1 1/4 lbs. |
1 to 1 1/4 lbs. |
1 lb. |
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. |
|
|
RIB ROAST MEETS ROASTING PAN |
| |
Rule of thumb: 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:
|
