Bone-in rib roast vs prime rib

Cooking a standing rib roast is simple and straightforward. The key is to start with a very high oven temperature to seal in the meat juices, and then reduce the temperature to cook the meat through without overcooking it.

For a 6.5-pound roast, preheat the oven to 450°F.

Make small slits in the meat and insert thinly sliced garlic cloves, then rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes. Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 hour and 45 minutes) or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center.

Let the roast rest for 15 minutes before carving.

For a 7- to 8-pound roast, pat the meat dry and season it with salt and pepper. If desired, make a smoky garlic-herb paste with minced herbs, garlic, smoked paprika, and olive oil, and rub it all over the meat.

Prime rib temperature chart

Let the meat come to room temperature for 2 to 3 hours. Preheat the oven to 450°F, then place the meat bone-side down in a roasting pan and roast for 20 minutes. Turn the heat down to 350°F and c

bone in rib of beef temperature

bone in rib roast temp chart