How to Cook Bone-In Prime Rib Roast
Bone-In Prime Rib Roast is a sure-fire way to make any celebration special. Also known as a Ribeye Roast, Standing Rib Roast, or simply a Rib Roast, this impressive cut is always a crowd pleaser, delivering rich beefy flavor and a tender, melt-in-your-mouth texture. Prime Rib can be made in various ways, including oven, grill, sous vide, smoker, and slow cooker. Keep in mind that this pricey cut is best when served rare, medium-rare, or medium at most. Overcooking a Prime Rib will leave it dry and dinner guests disappointed.
Everything you need to know about how to prepare Bone-In Prime Rib can be found in the instructions below. We've also included a chart that will tell you the perfect Bone-In Prime Rib Roast cooking time, whether in the oven, on the grill, sous vide, smoker, or in a slow cooker. Be sure to use a meat thermometer for the best results and prepare for an unforgettable celebration!
These instructions are for a 5–6 lb Bone-In Prime Rib Roast.
How to Cook Cook Bone-In Prime Rib in the Oven
Cooking Bone-In Prime Rib Roast in the oven is easy. Follow these guidelines, and don't be surprised when everyone asks for seconds! Be sure your roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Bone-In Prime Rib Roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice.
Preheat your oven to 450°F.
- Place the roast fat side up on a rack in a roasting pan. Do not add water or cover the roast.
- Roast at 450°F for 15 minutes.
- Then, set your oven to 275°F and cook to your desired doneness, based on the Cooking Times Chart below.
- For a Bone-In Rib Roast that is medium-rare, roast for 1½–2 hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the oven.
- Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.
- Once your Bone-In Prime Rib roast has rested, it's time to carve and serve. Ensure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).
Grilled Bone-In Prime Rib Roast
Grilling a Prime Rib Roast is equally delicious as the more traditional cooking methods. A grill can function like an oven, with the added benefit of that unmistakable grilled-over-an-open-flame flavor. Follow these instructions to grill an incredible Prime Rib Roast.
Regardless of which grill option you choose, be sure your Prime Rib Roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing. Once thawed, remove your roast from the refrigerator for at least an hour (but no more than two hours) before roasting. Season the roast well. We recommend our Kansas City Steak Original Steak Seasoning.
- Prepare the charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side and placing an aluminum foil drip pan in the middle of the grill. Add a few new briquettes to each side when coals are medium, ash-covered (about 25 minutes). Position the cooking rack handles over coals so adding extra briquettes is easy.
- Place the seasoned Prime Rib Roast on the cooking rack directly over the drip pan and sear all four sides. Then, move to indirect heat and roast to desired doneness, following the Cooking Times Chart below for the perfect Bone-In Prime Rib cooking time.
- Turn the Prime Rib periodically to ensure even cooking.
- Add three to four additional charcoal briquettes to each side of the grill every 30 minutes or as necessary to maintain proper heat during grilling.
- For a medium-rare Rib Roast, continue to grill for 1½ hours, or until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the grill.
- Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.
- After resting, it's time to carve and serve! Ensure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).
- Preheat the grill on high.
- Place the seasoned Prime Rib Roast in the center of the grill and sear all four sides. Then, turn off the burners directly under the roast (there's no need for a drip pan when using a gas grill). Close grill lid.
- Roast to your desired degree of doneness, based on the Cooking Times Chart below. Turn the Prime Rib Roast periodically to ensure even cooking.
- For a medium-rare Bone-In Prime Rib, continue to grill for 1½ hours, or until a meat thermometer inserted in the thickest part of the roast registers 125°F. Keep in mind that the roast will continue to warm after removing it from the grill.
- Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.
- Once your roast has rested, it's time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).
Specialty Bone-In Prime Rib Roast Cooking
Looking for a little adventure at dinner? While traditional cooking methods for Bone-In Prime Rib Roasts are excellent choices, these new and unique cooking techniques are sure to provide the tenderness and exceptional flavor your desire. With each method, your roast should be completely thawed in the refrigerator for at least 48 hours. Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Before cooking, season your Bone-In Rib Roast as desired.
Sous vide cooking takes all the guesswork out of the process, delivering steaks that are cooked perfectly to your desired doneness every time. Sous vide uses a low-heat, long-time cooking process, which allows for evenly cooked steaks from end to end and guarantees every bite is as tender and juicy as the first. These instructions are for a 5–6 lb. Bone-In Prime Rib. However, Prime Ribs of all sizes can use these instructions.
Meat cooked under 130°F should NOT be cooked for longer than 2½ hours at a time due to food safety concerns.
Follow these steps for cooking perfection:
Prepare It
- Preheat your water bath: Fill your sous vide container with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
- Rare: 130°F
- Medium-Rare: 132°F
- Medium: 135°F
- Medium-Well: 145°F
- Repackage your roast into a sous vide heat-stable bag. We recommend seasoning your roast with Kansas City Steaks Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steaks Finishing Butter, along with your raw roast, into the heat-stable vacuum seal bag before sealing.
Cook It
- Make sure the water bath has fully reached the desired temperature above for cooking before adding in the roast.
- Place the packaged roast in the water bath and cook it for 6 hours at the desired temperature for your degree of doneness.
- Once the roast is finished cooking, remove them from the sous vide and take the roast out of the packaging.
- We recommend cooking the Bone-In Roast at a high temperature to achieve a deep, rich sear. Preheat your oven to 475°F.
- Before finishing in the oven, coat your roast in one of our Kansas City Steak Finishing Butters for added flavor and an incredible crust.
- Place the Rib Roast on a baking rack and cook in the oven for 15 minutes or until the internal temperature reaches your desired degree of doneness, based on the Measuring Doneness Chart below. We recommend using a meat thermometer to ensure the roast has reached the correct internal temperature.
- Remove the Rib Roast from the oven, then carve into steaks and enjoy this heavenly piece of meat!
One of the most delicious ways to enjoy a Bone-In Prime Rib Roast is by using a smoker. Achieving the best results depends on the cut of meat, thickness of the cut, quality of the smoker, smoke and smoke retention, wind, and other considerations. It is best to use a meat thermometer and base doneness off of internal temperature.
These instructions are for a 5–6 lb. Bone-In Prime Rib, accounting for approximately 35 minutes per pound for a rare degree of doneness and 40 minutes per pound for a medium degree of doneness. Account for an additional 15 minutes for high heat searing after smoking and 30 minutes to rest the Rib Roast after smoking and searing.
To begin, fire up the smoker and preheat it to 225°F.
- Place the roast onto the grates of your smoker, close the lid, and smoke the meat until it reaches the following temperature based on your desired degree of doneness (about 3½–4½ hrs):
- Rare: 115°F
- Medium-Rare: 125°F
- Medium: 135°F
- Medium-Well: 145°F
- Remove the roast from the smoker, put it on a cutting board, cover with foil, and allow it to rest for 10–15 minutes.
- While the roast is resting, increase the temperature on your smoker to 400°F for searing, or preheat a gas or charcoal grill to high.
- Once the smoker (or grill) is up to temperature, return the roast and sear until the internal temperature reaches 5°F below your desired degree of doneness. (To check the degree of doneness, use a meat thermometer and the Measuring Doneness chart below.) This part can go quickly, so keep a close eye on the temperature.
- Remove your roast from the smoker or grill and wrap it tightly in foil or butcher paper to rest for at least 15 minutes. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
- Resting after cooking is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Lastly, carve off slices, serve and enjoy!
Hearty and flavorful, nothing beats a Prime Rib dinner. A slow cooker offers convenience and ease, especially during clean-up time!
- Preheat a large skillet over medium-high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
- Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Add the seasoned roast to the skillet and sear on all sides (about 3–4 minutes on each side).
- Turn your slow cooker on to a low heat setting.
- Transfer the seared roast to the slow cooker, fat side up. For added flavor, rub one of our Kansas City Steak Finishing Butters on the top of the Rib Roast. Add beef cooking stock or any other seasonings to the slow cooker.
- Cook your roast to your desired degree of doneness, based on the times listed in our Cooking Times Chart below. Begin checking after 3 hours of cooking. We recommend checking the internal temperature of the roast to determine doneness. To check the degree of doneness, use a meat thermometer and our Measuring Doneness Chart.
- For a medium-rare Bone-In Prime Rib, cook for 3–3½ hours or until the roast reaches your preferred degree of doneness.
- Remove your roast from the slow cooker when it has reached the desired temperature. Remember, the roast will continue to warm an additional 5°F when resting.
- Once removed from the slow cooker, wrap tightly in foil or butcher paper and allow it to rest for 15–20 minutes.
- Resting after cooking is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your roast. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Lastly, carve of slices against the grain and serve!
Bone-in Prime Rib Roast Cooking Times
Select a cooking method that works for you and follow the recommended Cooking Times for the best results. For perfect doneness, we recommend you use a meat thermometer and the Measuring Doneness Chart below.
Measuring Doneness for Bone-in Prime Rib Roast
Remove when your roast is 10°F less than the temperatures listed.
The centers will continue to warm as they rest.
Bone-in Prime Rib Roast Recipes
Looking for a specific recipe, marinade, seasoning or rub for Bone-in Prime Rib Roast? Check out our most popular Prime Rib Roast Recipes below or click Prime Rib Roast Recipes to view our recipe library.