Tulo

Roast Rib on the Bone Recipe

A sliced bone-in standing rib roast on a wooden carving board, showing a rosy pink center and a dark herb-crusted exterior, with the rib bones set to the side.
Photo by Mohamed Olwy on Pexels

Cooking the roast low and slow first, then finishing with a hard sear, cooks the meat evenly edge to edge without the thick gray band you get from a hot-oven-only roast, while the bones insulate the meat near them and add flavor as the fat and connective tissue render.

Prep
20 min
Cook
255 min
Total
305 min
Servings
8

Ingredients

Servings8
  • 9 lb bone-in standing rib roast (4-bone, prime rib)
  • 3 tbsp kosher salt
  • 1 tbsp coarsely ground black pepper
  • 6 cloves garlic cloves, minced
  • 3 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 4 tbsp unsalted butter, softened
  • 2 cups beef broth (for jus)

Nutrition per serving

Calories
432
Protein
28g
Carbs
2g
Fat
35g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1A day or two before cooking, pat the roast dry and season it all over with the kosher salt. Set it uncovered on a rack over a rimmed baking sheet and refrigerate uncovered.
  2. 2About 1 hour before roasting, remove the roast from the fridge and let it sit at room temperature so it cooks more evenly.
  3. 3Preheat the oven to 250°F (120°C).
  4. 4Mash the softened butter with the garlic, rosemary, thyme, and black pepper into a paste, then rub it over the entire surface of the roast, working some into the gaps between the meat and the bones.
  5. 5Set the roast bone-side down on a rack in a roasting pan and insert an oven-safe meat thermometer into the thickest part of the meat, away from the bone.
  6. 6Roast at 250°F until the internal temperature reads 115-120°F for medium-rare, about 3 to 3.5 hours (roughly 20 minutes per pound).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  7. 7Remove the roast from the oven, tent loosely with foil, and let it rest for 20 minutes while the oven heats to 500°F (260°C).
  8. 8Return the roast to the hot oven uncovered and sear for 10-15 minutes, until the exterior is deeply browned, watching closely so the crust doesn't burn.
  9. 9Transfer the roast to a carving board, tent again, and rest for a final 10 minutes before carving; the internal temperature will climb to about 130-135°F.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  10. 10While the roast rests, pour off excess fat from the roasting pan, set the pan over medium heat, add the beef broth, and scrape up the browned bits to make a quick jus.
  11. 11Slice the roast away from the bones first in one piece, then carve the meat crosswise into slices about 3/4 inch thick.
  12. 12Serve slices with the jus spooned over the top.
How to Use a Meat Thermometer

Tips & variations

  • A 4-bone roast feeds about 8 people if serving other sides; figure on one bone per 2 to 3 guests as a rough guide.
  • Ask the butcher to cut the bones off and tie them back on; this makes carving far easier while still letting the roast cook against the bone for flavor.
  • For a sharper crust, swap the herb butter for a coating of Dijon mustard and cracked pepper before the final sear.
  • A boneless rib roast (ribeye roast) works with the same method but will cook roughly 20-30 minutes faster since there's no bone slowing heat transfer.
  • Save the roasted bones; they make an excellent base for beef stock or French onion soup.

Storage & reheating

Wrap leftover slices tightly and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently in a low oven (250°F) with a splash of broth, covered, just until warmed through; high heat or a microwave will push the meat well past medium-rare.

Tips from the Tulo kitchen

  • An instant-read thermometer alone can work, but a leave-in probe thermometer lets you track the roast's progress without opening the oven and losing heat during the long low-temperature stage.
  • Pull the roast at least 5°F before your target temperature, since carryover cooking during the rest and sear will continue raising the internal temperature.
  • Standing the roast bone-side down naturally elevates the meat off the pan, so a separate rack isn't strictly necessary if the bones are left intact.

FAQ

How long does it take to roast a bone-in rib roast?

At a low 250°F oven, figure about 20 minutes per pound to reach 115-120°F internal for medium-rare, plus a 10-15 minute high-heat sear and a 10-20 minute rest before carving.

What temperature should a rib roast be cooked to?

Pull it at 115-120°F for medium-rare before the sear; carryover heat during resting and searing will bring it to a final 130-135°F. For medium, pull closer to 125-130°F.

Should I tie the roast before cooking?

If the bones have been separated and tied back on by the butcher, keep the twine on during roasting to hold the shape, then remove it just before carving.

Why roast at a low temperature instead of just high heat the whole time?

Low, slow roasting cooks the meat evenly from edge to center, keeping the band of overdone gray meat under the surface much thinner than a high-heat-only roast produces.

Can I make the jus without pan drippings if the pan is too dark?

Yes; deglaze with a splash of the broth first to loosen any stuck-on fond, strain out any burnt bits, then continue building the jus with the rest of the broth.

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