How long to cook beef rib roast bone in

Evan Sung for The New York Times

Time1 hour 15 minutes, after 3 hours' room temperature sittingRating5(2534)NotesRead community notes

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Featured in: Holiday Feast

Yield: Serves 10 to 12

• 13-to-4-rib roast of beef, approximately 8 to 10 pounds
• 2tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2tablespoons kosher salt
• 2tablespoons freshly ground black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

85 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 80 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

1. Step 1

   Remove the roast from the refrigerator 2 or 3 hours before cooking.

2. Step 2

   Preheat oven to 450.

3. Step 3

   Rub butter on the cut ends of the roast.

4. Step 4

   Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.

5. Step 5

   Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

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This blog post shows you how to cook an Irish Rib Roast on the bone, a cut which is also sometimes also known as Prime Rib or standing rib roast.

This is a very tender cut of beef from between the 6th and 12th rib of the animal. It has a certain amount of marbling which improves the flavour, especially when roasted in the oven. And it really is VERY tasty!

Rib roast or prime rib is a perfect cut to serve as an alternative to Turkey at Christmas or Thanksgiving if you are looking for something different. We actually ate Irish Rib roast this last year for our Christmas dinner. It is now one of my favourite beef recipes.

And of course, if you are looking to do it properly, you should serve it up with some good old Yorkshire Puddings and gravy! But more on the trimmings later on.

How to cook a rib of beef

The cooking times depend of course on how you want your rib roast to end up; rare, medium or well done. We bought our Irish Rib roast from Aldi and it was actually a Bord Bia approved Irish Black Angus Beef rib roast on the bone and came looking like this:

This was one we tried out a bit before Xmas, and decided it was SO good we would have it again on Xmas day instead of the standard roast Turkey!

Seasoned rib

It was big enough to feed the three of us for two days and we had some delicious roast beef sandwiches on day two.

Browning the roast in skillet

Prime rib cooking times

The cooking times for prime rib as recommended by Aldi were as follows:

• Rare: 20 minutes per 500g plus an extra 20 minutes

• Medium: 25 minutes per 500g plus an extra 25 minutes

• Well Done: 30 minutes per 500g plus an extra 30 minutes

But I found in practice that the times stated above were perhaps a little bit more than necessary in my oven. This was, for example, the one I made before Xmas using the medium times above:

Medium Cooked Rib Roast

For me, this could have been a little bit redder inside. So on Christmas day I used the ‘rare’ times above and this was the result (excuse the poor carving marks – it was Christmas day!!):

As you can see, a lot more pink inside, but I would still call this more medium-rare, than rare. Still, both were delicious and extremely tender.

Of course, the difference could also be down to the variation in my own oven temperature, which is not entirely even and accurate and something you may also need to take into account.

Another way of checking is by measuring the temperature of the meat with a meat thermometer to achieve what you want. This temperature guide for roasting meat can give you an indication of what temperatures you need to look for when you remove the meat from the oven.

The rib roast resting after the oven

You need to be aware that the temperature of the meat will rise while it is resting, so do not leave it too long before you remove it from the oven to avoid overcooking it.

Maybe using a combination of both is the way to get the result you want in your own oven.

What to serve with rib roast

You can of course serve a rib roast or standing rib roast with all sorts of vegetable trimmings.

But there are a number of veggies that I always serve with a roast dinner, whether it is chicken, beef or lamb.

These vegetables are my crispy roast potatoes, honey roasted parsnips and my baked garlic carrots recipes. The reason is that these will all cook in the oven with the meat and all with minimum fuss. And of course a tasty beef gravy or Irish Whiskey gravy is a must.

And in the UK a roast beef should never be without its Yorkshire Pudding, and we find that some delicious Brussels Sprouts sauteed with chestnuts is also a superlative side dish.

So this is what my Christmas dinner plate looked like last year, before I added some Horseradish to the side of my plate:

But some cauliflower cheese, pan-fried asparagus or tender stem broccoli would also all go very well with this delicious dish.

I hope you enjoy trying this easy recipe and appreciate it as much as we did. If you do please let us know how you get on in the comments section below!

Enjoy!

How to cook Irish rib roast on the bone

Ingredients

• 1 x 1 1/2 Kg Beef Rib Roast on the bone
• 3 garlic cloves, chopped
• 3 thyme sprigs
• 2 tbsp olive oil
• Salt and black pepper
• Water

Instructions

1. Pre-heat your oven to 180C.
2. Peel and chop your garlic and thyme leaves, and rub them into the outside of the rib roast.
3. Then heat the olive oil in a skillet. Brown the beef in the skillet on all sides, then remove and place in a roasting tin. Season well with freshly ground black pepper and salt.
4. Add 125ml of water to the roasting tin and cover the roast rib with tin foil, to prevent the moisture from escaping from the meat.
5. Place in the oven for the time as determined by weight and intended doneness as follows:

• Rare: 20 minutes per 500g plus extra 20 minutes

• Medium: 25 minutes per 500g plus extra 25 minutes

• Well Done: 30 minutes per 500g plus extra 30 minutes

6. Remove the tin foil for the last 20 minutes of cooking time and baste to brown the outside further.

7. Then remove from the oven and allow to rest for 10-15 minutes before carving.

8. Use the juices from the tin to make some delicious beef gravy.

Notes

Slice the meat either in thin slices without the bone or as a thick steak with bone, before serving up with all the normal trimmings and some tasty beef gravy.

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• 

  Instant Read Meat Thermometer

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 671Total Fat: 54gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 156mgSodium: 157mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 42g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

Some side dishes to accompany your Prime Rib:

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