Ribeye Roast / Prime Rib – Comparing methods

Prime Rib Although ‘Ribeye Roast’ might be the correct name of this delightful cut of meat, many people (including myself) call it Prime Rib.   ‘Prime’ generally refers to a ‘grade’ of meat not a particular cut, nonetheless we consider this prime eating!

There are so many questions regarding cooking this particular cut of beef that I thought I would do a re-cap on the various methods and my opinion on each of them.

Remember – these are my opinions and truth be told, there is no one perfect way to cook a rib roast.

Let’s talk type of roasts:

Bone in:  These roasts do not have the bones separated from the meat.  When carving you will have to cut the ribs away and then carve the roast.  The bones serve as the rack and add a lot of flavor but it does add to the time carving the roast.

Bone on – re-tied:  These roasts have the bone separated and retied to the roast.  The Bones act as the rack for roasting and adds a lot of flavor.  Snip the strings and set the bones aside – carve the roast as if it were boneless.   In comparing prices remember you are paying the same amount per pound for those bones as you are for the roast.

Boneless :  This roast must be cooked on a rack.  Expect to pay more per pound as you are not paying for the bones.  This cut lends itself to slow roasting very well. Be careful not to overcook, removing the bones decreases the cooking time substantially.

Small end vs Large end:  A whole 7 bone roast encompasses both small end and large end. The Large end, is well,obviously larger – more meat and more fat per bone.  Remember, fat is flavor, so don’t diss the large end. It might also come at a slightly less cost. The small end of the rib roast is more meat per pound, is a bit denser and has less fat therefore less waste.

I do suggest buying a well marbled ‘Choice’ grade rib roast. (Prime grade would be wonderful but you might have to take out a second mortgage!)

What defines a good recipe from a bad one comes down to one thing.   
What is ‘Medium Rare’?  In other words, internal temperature.

The biggest issue with many recipes for rib roast posted is the recommended final internal temperature.   The most common error I see is cooking the roast to a final temperature of 145 for medium rare.   Remember, the roast MUST rest prior to carving and it will continue to cook while resting.  It will increase in temperature 5 – 10 degrees, if you remove the roast at 145 it will continue to cook and end up around 155 which is medium well. Take a look at the chart below and plan accordingly.   

The Big Debate –  What is Medium Rare?

120° – 125°    Rare – Center is bright red, pinkish towards the exterior portion
130° – 135°    Medium Rare – Center is very pink, slightly brown toward the exterior
140° – 145°    Medium – Center is light pink, outer portion is brown
150° – 155°    Medium Well –  Not pink
160° & above – Well – meat is uniformly brown throughout and probably dry.

Somethings to consider when choosing the perfect method for your Rib Roast:

Important Tips:

  • Bring the roast to room temperature – depending on the size of the roast this can take either an hour or as long as 2 hours for a very large roast.  Use your own  judgment here.  Putting a cold roast into a hot oven will lead to an over cooked outside and a cold middle.
  • Your roasting pan should have about a 3″ lip – preferably not non stick.  If your rib roast is bone in – there is no need for a rack – the bones are the rack.  If cooking a boneless roast, use a roasting rack to elevate the roast from the bottom of the pan.
  • If you are cooking 2 roasts in the same pan – calculate time based on each individual roast.  Make sure the roasts are not touching each other.  Test the internal temp of both roasts – one may cook faster than the other.   (ie: if cooking two five pound roasts calculate the time for a five pound roast – just check the temperature of both roasts)
  • Do not trim off the fat from the top of the roast – the fat bastes the meat.
  • Use a thermometer – it is the only sure way to know if your roast is done.  Minutes per pound should only be used as a guide to help with planning.
  • Allow 20 -30 minutes of resting time before carving.  Gently tent the meat with foil while making the gravy and finishing up the rest of the menu.
  • Remember that the internal temperature of the meat will continue to rise 5 -10 degrees while resting.
  • Have your serving platter warm.  This way the meat stays warm and the plate doesn’t suck the heat from your meat.

How to decide how big of a roast you need:

  • When ordering your roast it is less confusing to order a certain number of ribs – not just weight.  I learned this lesson the hard way.  I ordered a large roast by the pound and I got a really tall large end roast that was only 3 bones long.  Not what I expected at all and it was very difficult to carve into enough servings.
  • Know that there are 7 ribs per rib roast. – For a bone-in roast- expect each rib to be two adult servings.   For a boneless roast expect 1/2 – 3/4 pound per person.
  • I make plenty of side dishes so people will be less inclined to eat a pound of beef.
  • I suggest buying at least 3 ribs for best results.

Select the cooking method that works best for you and calculate ABOUT how many minutes per pound to determine how long it will take to cook, rely on your thermometer, not time.

What happens if your roast is done before you are ready?

Holding a fully cooked Prime Rib
Let’s say your roast gets done too soon.  (It’s been known to happen)  Rather than serve cold or over cooked meat – here is what I do.

  • Remove roast from oven – turn off the oven and crack the door for 15 minutes.  Return roast to oven and close the door.  The roast will rest and still be tender, moist and ready to carve.  Large roasts can be held for up to 2 hours this way.

What is the perfect roasting method for your roast?

Click on any blue link to see the actual recipes.

Prime Rib Roast – Classic method ♥♥♥♥♥
Although I like my Prime Rib rare to medium rare there always seem to be a few people who prefer medium to medium well.  This method satisfies all tastes.  The meat is cooked so that the center is medium rare and the ends will be more done for those who prefer their beef medium to medium well.   A good thermometer is essential for any roast and I recommend getting a probe thermometer with an external display.  Starting at 450° sear the roast then reduce the oven temperature to 325°   When calculating estimated time, allow 15 – 17 minutes per pound.

Backwards Prime Rib.  Personal recipe from Ken in CA
I have done this method (different seasonings) numerous times with great results.  It is a nice slow roast method (225°) resulting in an evenly cooked roast.  The entire roast will be cooked to the same degree, end to end which makes it a perfect method if everyone likes their meat cooked to the same degree of doneness.  If cooked to 120 – then returned to a hot oven to finish – then rest before carving, the entire roast will be rosy rare, end to end.   This method is similar to the slow roast method that many restaurants use.  Although a restaurant would cook several  full rib roasts cooked to different internal temperatures.   The recipe should state that you should plan on 25 – 30 minutes per pound.  Check the temperature periodically about an hour before you expect it to be done.  It is essential that you bring your roast to room temperature when using this method.   The recipe states to slow roast to 120° then oven sear at 500°- this will give you a medium rare roast – watch your thermometer and adjust accordingly.

Slow Roast Reverse Sear Method: ♥♥♥♥♥  
The method for Backwards Prime Rib is very similar to the method that Fine Cooking recommends, which they refer to as the ‘Reverse Sear’ method.  This will work great with a bone-in Rib Roast but is absolutely perfect for Boneless Ribeye Roasts.

  •  Bring the roast out to warm up, season well.
  • Into a 300° oven until internal temperature is 115°  For a 5 – 6 lb roast about 1 1/2 hours.
  • Remove from oven and tent for up to 2 hours.
  • Heat oven to 475° – return roast to oven and sear for about 10 minutes or until internal temperature is 130° for medium rare.  If the roast had rested between roasting and searing there is no need for additional rest time.  If not, allow to rest for 15 – 20 minutes.

Allrecipes.com Cast-Iron Skillet Prime Rib and Gravy
A cast iron skillet makes for a great stove top to oven roasting pan for a small rib roast. This recipe has you searing the roast stove top and roasting at 275.  I disagree with the instruction, cook to “130 degrees F (54 degrees C) for rare, about 2 more hours.”  If you cook this to 130 and then let rest you will not have a ‘rare’ roast. After roasting and resting a final temperature of 130 – 135 is medium rare.  I like the slow roast method but I should have seared the top fat cap longer than I did.  It didn’t have that crispy ‘crust’ that I like so much.  Also, I didn’t use wine in the gravy because we have a couple of people who don’t care for the taste of red wine.

Allrecipes.com Garlic Prime Rib 
This recipe calls for a 10 lb roast – starting at 500 degrees for 20 minutes and then lowering to 325.  When starting a roast at 500° be prepared for smoke!  Turn on the fans and open the windows.  Make sure you are starting with a clean oven.  This recipe recommends cooking to 135° for medium rare and then let it rest.  Your roast will continue to cook and end up closer to 145° – which is Medium Well.  It also says to rest for 10 -15 minutes.  A 10 lb roast needs to rest for about 30 minutes for the juices to reabsorb.

AllRecipes Fool Proof Rib Roast
This recipe has you turning your oven on and off and although this might work fine.  (This is very much like Paula Deen’s recipe.) There are a lot of variables that are not accounted for.  I personally don’t do my roasts this way – it also has you cooking to 145 and then resting – again – you will have a medium well roast.   Personally I wouldn’t use this method as my oven fans vent to cool the oven and the oven doesn’t retain heat like gas or older electric ovens.

Allrecipes Restaurant Style Prime Rib
This recipe has you cooking the roast at 425 for the entire 4 1/2 hours.  I do NOT recommend you do this.  Although it is called restaurant style – I don’t know of a restaurant that would cook at such a high temp for the entire time.  Most restaurants that specialize in Prime Rib have dedicated slow roast ovens.  Also – there is no need to use flour – Prime Rib forms its own tasty crust and if you  line your pan with foil you won’t have the tasty pan drippings for gravy.  To give this recipe credit though it does have the correct internal temps for rare, medium – rare etc….

Kosher Salt Encrusted Prime Rib  
This roast is cooked at a very low temp of 210.  It is essential that you bring your roast to room temp. prior to cooking. Packing salt on the bottom of the pan prevents you from using any pan drippings – that stated, cooking at such a low temperature there will not be a lot of pan drippings.    This has an excellent presentation.  Here again the recipe states to cook to 145 – but doesn’t state that this will result in a medium -well roast.

Chef John’s Perfect Prime Rib
This method has you starting at 500° for a set number of minutes (be prepared for smoke and start with a really clean oven) and then turning off your oven and leaving the oven door closed for 2 hours.
I do not recommend this method for large roasts.  A 5 pound roast at 500 for 25 minutes then leaving the oven door shut for 2 hours works great.  A 10 lb roast for 50 minutes will have you smoked out of the house and the neighbors might be calling the fire department.  This is very similar to a method published by MelindaLee.com and works incredibly well IF you have an oven that does not vent quickly.   My electric oven has fans that come on and vent the oven very quickly, there is not enough residual heat to use this method successfully.

This recipe was featured the December 2013 AllRecipes magazine and it also has a video that goes with it.  I have a couple of problems with this recipe / method. 

  • In the video Chef John states to allow the roast to come to room temperature for 6 hours.  I do not recommend leaving raw meat at room temperature for that long, in my opinion, it is not safe.
  • As written the recipe states to bring the 4 lb roast to room temperature for 4 hours – again, in my opinion, even with a very large roast that is too long.
  •  In the AllRecipes magazine it states that Chef John recommends 6 hours but they and the USDA recommend a maximum of 2 hours.
  • If you use this method you do not have to allow the roast to rest prior to carving.

So there is my Prime Rib (Rib Eye Roast) primer.

It can all seem a little complicated but it really doesn’t have to be.  Whatever method you select to use I implore you to make sure you have a good meat thermometer.  As stated above, I really like the probe thermometers with the external digital display, they are $20. or less and well worth the investment.  

*Due to the high volume of traffic on the site on Christmas Eve and Christmas Day it is best to ask your questions in the comments section below.  

I will do my best to help to answer your questions.

Comments

Ribeye Roast / Prime Rib – Comparing methods — 330 Comments

  1. Over the years of cooking Ribeye roasts, I have tried many of the methods described above. I have found that when I did the hot oven first and then lowering the oven temperature to 350 or 325 degree that I always had a roast that only was properly cooked the middle. I have found that the ONLY way to cook prime rib and have it come out absolutely great is to slow cook the roast at 200 degree until you get it to around 110 degree (we like it really rare). Then I remove it. Turn the oven to 450 degree. Put the roast back in for 5-7 minutes once the oven is up to temp. Then remove it and tent it with foil for 30 minutes. This produces an outstanding roast that is even and delicious.

    • That is an excellent method if everyone likes it cooked about the same.
      The neat thing is, you can hold the roast, tented with foil for a long time, then just finish it and carve.
      Thanks for stopping in.

  2. Hi Nana. My daughter is hosting this year and has a small oven which we will need to use for sides..dressing,etc.
    can this roast be cooked in a counter top roaster oven?

    • I am quite sure it can be done in a counter top roaster oven, however I personally have never done that. (I wish someone would give me a roaster and rib roast to test it out!)
      Please make sure you have a probe thermometer – opening the lid of the roaster will release the heat and extend your cooking time.
      I know that counter top roasters tend to cook faster, so be careful to keep an eye on the internal temp.
      Good luck!

  3. I have a 3 lb boneless ribeye roast and no rack. How long do I cook it for rare and what can I use to replace not having a rack? Any method – I just want a beautifully cooked roast. Thank you!

  4. Hello BakingNana,

    Looking to buy a 6 lb boneless roast. I have an oven with and without a convection feature and prefer to cook the classic method.
    1) From one of the posts I read, I just want to confirm that it is better to cook without the convection feature
    2) However, if I cook with the convection feature, will this eliminate the need to sear the meat at the start and help the cooking time?
    3) For a boneless roast, approximately how much time will it take to cook the 6 lbs with and without the convection feature?
    4) For the Classic method…What is most amount of time ( without getting the meat too cool) that I can allow for resting before serving the meat?Asking because I need about an hour to prepare other food. I was thinking of taking out the meat at a temp. of 115 to give it more time for resting.
    5) Is it better to insert the thermometer from the top or side of the meat?
    6) Approximately how thick I should cut it to give a 1/4 lb to each person since I have plenty of other food?.

    Thanks
    Mel

    • Hi Mel,
      Using convection on large roasts can dry them out. With a large piece of meat the goal isn’t to speed up the cooking process. You could use convection for the initial sear but then switch it – if you do this, the initial sear will be shorter.
      You do not absolutely need the initial sear, it does insure a nice crust though.
      6 lbs x about 15 minutes per pound = about 90 minutes.
      Insert the thermometer through the end, into the middle.
      I don’t know what you want your final temp to be but if you are aiming for medium rare in the center, I would pull the roast at about 122, tent loosely with foil. It will hold easily for an hour and continue to rise in temp to about 132 – 135. If you pull at 115 your final temp will be about 125, which is rare.
      As for carving, a 1/4 lb is 4 oz which is a fairly thin slice, which should be easy to carve if the roast has rested for an hour.
      Enjoy!

  5. Hi Nana
    I plan to cook a bone in 4 Rib Roast next week. My plan is to cut off the bones, tie the roast up and then tie the bones back on to cook it. After letting it rest, untie the bones and carve the roast removing the string as I move down the roast. My question is, Is it necessary to tie the roast up the second time? My thought was that the second tying would hold the flap of meat between the bones and rib eye in place for easy cutting.
    Thanks for your reply.

    • Hi Joe.
      Usually the bones are just cut off and re-tied. The roast doesn’t need to be tied up other than tying the bones back on.
      When the butcher does this they remove the chine bone, often they don’t completely remove the ribs and tie them back on, but merely separate the ribs from the roast, leaving them partially attached. Then tie them in place.
      I did several roasts this season. One 7 bone, chine bone and ribs attached. It was not difficult to carve but not as neat as it could have been.
      When I carve, I remove the ribs entirely, then the roast is easily sliced.
      Personally, I don’t think you need to truss up the roast and then tie on the bones.
      Enjoy!

  6. Hi Nana…
    I know I’m on behind in asking this question since my gathering is tomorrow, but I thought I’d give it a go in the chance you see it and reply. I’ve got two 3.5 lb boneless rib roasts and was planning on using the Reverse Sear Method. I have only a single oven and need to cook some side dishes (once the internal temp is at 115 degrees) during the time the roast is resting (tented?) Where I’m stuck is trying to figure out when to put the roasts in for the initial round of roasting. The instructions above indicate 1 1/2 hrs for a 5 to 6 lb roast. Using that as a guide, I come out with 45 to 60 min. needed for my roasts. Is my logic correct? Also, if I’m reading it right, I can begin carving right after the Sear step without an additional rest? In case it matters, we are planning to eat at 4:00.

    • Hi PeterJ,
      A couple of questions.
      You have two, 3.5 lb roasts, correct? Can they stand up independently?
      I just did a 6 lb, 2 rib roast tonight and it stood up by itself just fine.
      I am thinking that yours might be one bone each, which is fine, but if that is the case, it kind of changes the game plan.
      Let me think about this. Hopefully in the mean time, you will get back to me.
      Thanks for stopping in.
      Hope to hear from you soon.

      • Yes, they were one bone each (boneless, but I can see that the butcher removed one bone from each). Not sure what you mean by stand separately but I have them separated in the pan sitting on a low rack.

        • Sorry, I failed to see “boneless”.
          You want them standing up, not laying flat in the pan.
          Plan your time for 3.5 lbs.
          At 300 – I would expect it to take about an hour to get to 115.
          Then it can rest before the final sear.
          You can also cook at 225 for a little longer – about 25 minutes a lb.
          Because your roasts are small, you don’t have to let them come to room temperature.
          Trust your thermometer!
          You are correct, once the final sear is done, you don’t have to let it rest for very long, I would give them a short rest though.
          I don’t know how long you need to cook your other side dishes, but your roasts will hold.
          Here is a timeline to help you plan. Figure at least 30 to pre-heat your oven to 300. At least an hour to cook to 115. (Might be longer)

          2:45 – Increase oven temp and do the final sear
          3:00 Pull roasts after final sear
          3:45 Carve
          4:00 Dinner

            • Thought I’d let you know everything worked out perfectly. The Reverse Sear method worked exactly as advertised and gave us just the right amount of time to cook our sides before we noticed the internal temp on the roast starting to drop. You nailed it with having a remote thermometer, as it gave us the confidence that all was well at each step of the way. We pulled the roast after the sear at 135 and carved at about 138. We needed a few medium well pieces so we heated them in a pan with some beef stock to get a satisfactory color for our less carnivorous guests. Their comments would indicate this too worked out great. All-in-all a win in every way.

              I can’t say thank you enough for your site and helpful suggestions!
              – Peter

  7. Oh Nana I need some help. I plan on cooking my first bone-in rib eye roast New Years day. I don’t have it yet but I requested a small end 4 bone portion. So many question:
    Some guest prefer medium to well while myself and son prefer rare to medium rare. I was going to shoot for medium rare and prepare a hot au jus to dip some slices in to bring to slightly pink. Will a roast this size generate enough drippings for a flavorful au jus? Can you recommend an au jus recipe?
    Do I cook it in the roasting pan uncovered?
    Can I place the roasting pan lid on to rest or do you still recommend foil tent?
    it’s bone-in so you recommend not to use the rack, just place the bone on the pan bottom?
    Do you recommend sear first or sear at the end? I assume I sear in the oven in the pan at 450 degrees.

    Thank you so much for such an informative site.

    • I neglected to add that my pan is stainless steel. That is why I have concerns with placing the meat on the bottom. It may create burn spots.

    • Good morning, Dave.
      Let me break this down a little.
      – I would use the Classic Method, the ends will be more well done while the middle will still be rare to medium rare. This method will also produce the most drippings for the Au Jus. 450 for 15 minutes and reduce to 325.
      – For those that prefer medium well, carve the roast, there will be juices that you can add to the Au Jus, then dip their slices in Au Jus or beef broth / stock. The broth should be hot but not boiling, it doesn’t take long.
      – Insert your thermometer into the thickest part of the roast, know that the thicker end will be more rare than the thinner end – aim for a final internal temp. of 130 – 135 for medium rare. Which means pulling the roast at 120 – 125 and letting it rest for about 25 – 30 minutes.
      – Your stainless steel pan will be fine, as long as it is not too deep. You mention it has a lid, if it is deeper than 3 inches, use the rack to elevate the meat, otherwise the roast will ‘steam’ rather than actually roast.
      – Do not cook covered. Again, you don’t want to steam it, you are roasting, not braising this roast.
      – I remove the roast from the pan for resting and place on a sheet pan, tented with foil. Two reasons for this. First, you need the drippings from the roasting pan for your gravy / Au Jus. Second, you want the roast to rise only 10 degrees and the residual heat from the roasting pan may make it rise more than that.
      – While the roast is resting, there will be some juices that collect in the sheet pan, which you add to the Au Jus – hence, make sure your sheet pan or platter has a lip.
      – Use the resting time to make your Au Jus / gravy. Pour off most of the rendered fat leaving the brown bits in the pan. You can make the Au Jus in the roasting pan or in another pan, but use a spatula with some beef broth to deglaze the bottom of the pan and scrape up any browned drippings that are on the bottom of the pan. When carving the meat, there will be more juices to add to the Au Jus.
      A note about your roasting pan. If the stainless steel roasting pan has a thick bottom, it can safely go onto the stove top, over medium heat for making the gravy, if it has a thin bottom, it could warp. Use your best judgement on this. Either way, you still want to get all the tasty drippings off the bottom of the pan.
      I will get you the links to both, making gravy and Au Jus.
      Let me know if you have any more questions.

        • Another question:
          I have a convection oven. Should I turn on the convection fan for this? I have always used the convection with this oven.

          Thanks

          • There are two schools of thought on this. Here is my take.
            While ideal for baking and such, for large roasts it could dry out the meat. Convection cooking circulates the hot air and speeds up the cooking time, with a rib roast you don’t really want that. If you want to use the convection setting for the initial sear, that would work well. But I would not use the convection setting for the entire time.
            You want the center to come to temp without over cooking the outside.

  8. Hi Nana..

    I have a 7 rib roast (20 pounds) bones retied and plan on it for dinner 12/29 (tomorrow). I would like your input/opinion on the method I plan to use. I have a larger, steel flat grill (backyard) to sear prior to roasting in a 200 degree oven. I use a probe with reader outside the oven and want a rare to medium rare roast. I plan to pull the roast at 115, cover and rest for 20 to 30 (or so) minutes. I believe the roast should take about 6 1/2 hours in the oven. I always have a warm broth to bathe the rarer portions in that makes them appear medium.

    Finally, do you think a reverse sear with a salt crust is better.. And, does the reverse sear heat the roast to a decent plating temp.

    • Hi Ray.
      Your method sounds to be spot on.
      Cooking at 200 – 225, the internal temperature is only going to go up about 5 degrees.
      If you sear first, like you are planning or at the end, doesn’t matter really. The advantage of the end sear is that the roast can be held for up to two hours, tented before that final high heat sear.
      Watch the internal temp like a hawk, my roast that I planned on taking about 6 hours was ready to pull in 4 hours. Fortunately I had set the alarm on the probe to beep at 120. I pulled the roast and tented it, it went up to 125. Final sear was not very long to get to 130 which is where I wanted it.
      With the reverse sear method the meat is perfectly warm but I also have au jus that is hot to serve with it. Another trick is to warm your serving plates so the cold plates don’t suck the heat out of the meat.
      Thanks for stopping in.
      Enjoy!

      • Thank you… wow, what a quick response.. I doubt there will be a need to HOLD the roast as it is for dinner with my grandchildren and their parents… whom are all requested to assist in the sides (except for my orange & brown sugar glazed carrots). I do have a second oven I can use for warming plates and serving platter…

        I enjoy playing with my food and the grandchildren say going to grandpa’s is like going to the restaurant…

  9. Merry Christmas, everyone.
    Thank you all for stopping in. It is really interesting to see the amount of traffic to the this article and answering your questions has been very rewarding.
    Christmas Eve was our big family celebration. A 20 pound full rib roast was the star of the show, although I must say that the Yorkshire Pudding was a close second.
    I had to improvise a bit this year.
    Dinner was planned for 5 PM – I had planned to use the Classic Method to roast my Prime Rib. At 3 PM half of our guests called to say they were stuck in traffic and would be late.
    I immediately turned the oven down to 225.
    Once the roast got to 120, I pulled it. I shut the oven off and cooled it down for 15 minutes and then roast went back into the oven to hold and come to temperature.
    Dinner was later than we planned, but the Rib Roast was spot on and enjoyed by all.
    May you all be blessed with good food, friends and family.
    Enjoy!

  10. I am making a 10+ pound bone in roast. We are eating at 1:30 on Christmas day, but we are going to my mother in laws house. I was thinking of cooking it tonight and reheating it tomorrow. Was thinking of cooking to medium rare tonight (225 degrees), searing afterwards and then refrigerating overnight. omorrow, slicing it and then putting it in oven at low temp to reheat.

    Would this be wise or do you have a better option?

    • Oh dear, I know this is late and if you have already done this, please report back.
      I would not fully cook the roast the day before.

      You can cook to 115 and pull the roast, refrigerate wrapped in foil and re-heat / finish cooking the next day.

      • No problem…I am fairly confident in the kitchen, so I had a decent plan.

        Cooked it to 110 last night, took it out and let it rest before searing at 500, bringing it up to 125 degrees. Let it rest and cool before refrigerating overnight. This morning, took it out to bring up to room temp before heading to the in laws. Put it in at 11:00 at 250 degrees, the roast was at 60 degrees at that gime. Brought it up to internal temp of 100 before oven space was needed. Tented until ready to slice…and it was perfect rare/medium rare. Was planning on putting it back in the oven in a foil pan to keep warm at around 175-200 degrees for 10 minutes or so…an aunt put it in the oven…and I realized it was set at 375…luckily I was overprotective of the meat and saw it after only about 5 minutes, so it didn’t increase in temperature too much, probably med. rare/medium. It was delicious and still very tender.

        Now…BEST prime rib I ever made was on my gas grill rotisserie. I removed the grate and placed a foil pan with soaked hickory and mesquite wood chips at the bottom of my grill. As the roast cooked at medium/medium low setting (about 250 degrees), I basted it with beer. IF you have a rotisserie…try this, you WILL NOT be disappointed.

        Thank you for responding and for having such a wonderful and informative blog on such a great cut of meat! Merry Christmas!!!

        • Awesome information, Mike.
          My concern was slicing it before re-heating, which is what I thought you were going to do.
          Whew…. So glad it was a success.
          If you don’t mind, I would like to contact you about featuring this method.
          Thank you for your attention to detail.

          As for that rotisserie roast…..
          I did that once, with less than stellar results.
          There are always lessons to be learned and that was one of them.
          My roast was done much faster than I expected, I took it off and removed the spit and instead of just tenting and letting it rest I put it in a 170 degree oven. It was way over done.
          Like I said, lesson learned!
          Thanks so much for your contribution.
          🙂

  11. I have to go to church at the exact time my roast will be ready. We will be home about 2 hours later, what should I do?

    • I would slightly under cook it by like 10 degreesand then follow the instructions on how to hold a roast.
      Remove roast from oven – turn off the oven and crack the door for 15 minutes. Return roast to oven and close the door. The roast will rest and still be tender, moist and ready to carve. Large roasts can be held for up to 2 hours this way.

  12. Ha!
    I just figured out that the Leave a Reply box is way far down at the very bottom, I thought it disappeared. 🙂
    It is Christmas Eve and I am going to stepping away for a few hours to cook our Christmas Eve Rib Roast.
    Feel free to ask questions, but understand that I may not be able to get to them until this evening.
    Merry Christmas!

  13. Here is a little hint I learned a the restaurant. Cook your meat to the rarest your guest might want–either rare or Medium rare. Have a sauce pan with some of the Au jus just at a boil when ready to serve. For those wanting medium or medium well, just dip their portion into the saucepan flipping frequently until it is quite the desired doneness. (This is probably less than a minute to bring the meat from rare to medium well.)

  14. I have tried reading all of your answers, but may have missed my question. I have two 7# tied rib roasts. I am basting, uncovered in the fridge, overnight with a paste of garlic, salt, pepper & a touch of olive oil. Roasting pan is large enough for both, without a rack. Cooking instructions, please, to 125.
    Bill

    • Good morning, Bill.
      Calculate your time based on one 7 lb roast. Make sure they are not touching each other in the roasting pan.
      You don’t say what method you are using but pull the roasts when they are at 115 and loosely tent with foil. Test the internal temp of both roasts – they may not cook at the same rate. For the Classic method, the roasts will rise about 10 degrees while resting. For the Reverse Sear, it will also rise 10 degrees but it will do this in the oven. Trust your thermometer.
      Hope this helps.

  15. This is a great site however would like your suggestion. I have a 7lb bone in ribeye roast. We want to eat at 7:30 – 8. We are leaving for church at 4;30 and will be home about 7. Which method would you suggest? I normally over cook it. Would like it to be medium rare.
    Wishing you and your family a happy holiday season.

    • Good morning, Stephanie.
      I would use the Backwards Prime Rib method.
      Plan on 25 – 30 minutes per pound at 225.
      7 lbs x 25 minutes = about 3 hours
      7 lbs x 30 minutes = 210 minutes – about 3 1/2 hours.
      You are aiming for a final temp of 130 – 135
      Because you will be cutting it close, do not bring the roast to room temperature before putting in the oven. This will buy you a little extra time. Season it well, insert the thermometer and into a preheated 225 degree oven at 4:30 when you leave.
      As soon as you get home, check the temp. If it is 120 – 125 pull the roast. Heat the oven to 475 and sear for 10 minutes.
      Hope this helps.
      Merry Christmas.
      Enjoy!

      • Sorry for replying to a previous post, but I can’t figure out how to post a new comment! I hope you can give me some pointers: I have to bring the roast to dinner about an hour away, and won’t be able to cook it there the entire time. I want it to cook to a rare to medium rare. 11.5 lb roast. Should I bring it out of the frodge to warm it or put it in the oven immediately? Also, should I do the sear after it rests during the hour drive? I’m thinking of roasting at 225° for about 4 hours, is that too long? I have a digital probe so I’ll be watching that too, but I just don’t want to cook too long before the hour rest time. Any suggestions?

        • Hi Lori.
          I don’t know what the problem is with the comments – maybe we maxed it out. 🙂
          You can warm up your roast – putting it in cold extends the initial roasting time.
          225 for about 20 minutes a pound is about 4 hours.
          It may take a bit longer.

          Remove from oven at 115, cover with foil. It will hold for up to 2 hours so the drive is OK
          Trust that thermometer.
          Enjoy!

  16. Hi! I have never cooked a Prime Rib roast. I have a 7.305 lb boneless roast and would like to be able to slow cook it as I need to leave for about 4 hours, but I am not sure what temp to use if I do. I was thinking of doing it in a cast iron skillet and searing at 500 for 15 minutes. I would like the final outcome to be rare to medium rare. I will be leaving around 12 noon and hope to return by 4 but we are not planning on eating until around 7.

    • Hi Stacy,
      Just a note – a rack and a probe thermometer is mandatory.
      The cook time while you are gone is not a huge issue – the hold time might be.
      I would not bring your roast to room temp.
      Preheat your oven to 225.
      12:00 PM Bring your roast out of the fridge, oil it and season it, insert probe thermometer and into the oven at noon, when you leave. (By not bringing the roast to room temp will extend your cooking time.)
      When you get home at 4 – check the internal temp.
      Pull the roast at 115 – let rest, tented with foil for up to two hours.
      Then, prior to serving, heat the oven to 475 – sear for about 10 minutes to brown it up and bring the temp to 128 – 130.

  17. Hi Baking Nana,
    Using the Classic method…

    Quick question on cooking timeline…. I have a 5.66% Beef Rib Roast (bone in) and like to have dinner ready by 7ish (7:30pm) for Christmas eve dinner. A couple of people like it Medium/Medium Well – and others will eat it medium rare/medium… My question is (or my math is correct that is)…. 5.66 pounds at 20 minutes per pound =113.2/60=188 (minutes) or 3.13 hours?? Just want to confirm my math skills are correct – and should put the roast around 4pm (or shortly thereabout)? Thank you so much for your time. Have a great time with your family and friends this year and always!

    • Hi Hollywood.
      I think your math is off, but your start time is right! 🙂
      “5.66 pounds at 20 minutes per pound =113.2/60=188 (minutes) or 3.13 hours”
      5.66 lbs x 20 mins per pound 113.2 minutes / 60 = 1.8866 HOURS – round up to 2 hours.
      Using the Classic Method – aim for 135 in the center of your roast. The middle will be medium rare and the end more well done. (If not done enough for some and they don’t want to see ‘pink’ – carve and then before serving quickly dip in warm beef broth.)

      I would plan on 17 minutes a pound.
      5.66 lbs x 17 minutes = 96.22 which is about 1 hour 35 minutes. (Give or take.)
      Remember you have rest time, where the temp will go up as much as 10 degrees.

      4:00 Take Roast out of refrigerator and season, insert thermometer. Pre heat oven to 450.
      4:30 -Put roast in oven for 15 minutes.
      4:45 – Reduce oven temp to 325.
      6:00 – 6:30 – Center of roast should be approaching 128 – 130. Pull and tent loosely with foil and let rest for at least 30 minutes. (Longer is OK)
      7 – 7:30 Dinner!

  18. Hi! I am going to be cooking a 4 pound boneless rib roast for the first time on Christmas. I would like to achieve medium rare/medium in the middle and more medium well towards the ends. should I sear all sides on the grill before going to the oven? and also when do you season? before or after Searing? Thanks for your help!

    • Hi Matt.
      Coat with oil and seasoning before searing.
      You can sear on the grill and then into the oven. Word of warning though – with a roast this size it really pays to sear and slow roast, or even do indirect on the grill the entire time.
      Let me get get you the link to a step by step article I did on this. In the article I used Eye of Round, but it work great for any cut.
      It cooks slowly so you have far more control on when to pull it.

      Slow Roast Beef
      Take a look at that article. I think it will help.
      Enjoy!

      • Im seeing now the butcher had tied string around my roast. I am going to follow the directions in the link you sent me. Should I cut the strings off? Thank you. Merry Christmas!

  19. The site is amazing! I have an 11 lb boneless ribeye roast and a bit gun shy about cooking it. Can you explain “searing”. Just want to make sure that I understand what I have to do. Is this just “searing” the roast in a frying pan prior to placing in the oven. Sorry if this should be obvious … I just want to make sure I understand. Thank you.

    • Hi Sandy,
      No problem at all.
      Searing means to cook at high heat for a short period of time.
      This can be done stove top, although that is not practical for a large roast.
      When I talk about searing here, it refers to high heat in the oven. 475 – 500 for 10 – 15 minutes.
      Searing can also be done on a BBQ / grill – hot and fast to brown all the sides and then into a slow oven or indirect, low heat on the grill.
      I hope that clears things up.
      Thanks for stopping in.

  20. Hi,

    I’m cooking 2 7.5 pound boneless rib roasts for Christmas dinner…about 5:00 pm…I want it medium…please tell me the best method for slow oven cook to make it tender yummy…

    • Hi Cheryl –
      I would use the Reverse Sear Method.
      First, calculate the minutes per pound based on one 7 1/2 pound roast. You have to test the internal temp of both roasts, as they may not cook at the exact same rate. (I have had one roast take 30 minutes longer than the other.)
      Your final target temperature is 140 – 145
      At 300 figure about 25 minutes per pound. About 3 hours 10 minutes
      Pull the roast when it is between 130 – 135. Rest, tented up to 2 hours.
      Heat oven to 475 and sear for about 10 minutes.
      If the roast has resting a long time before searing, you don’t need to let it rest again before carving.
      11:00 AM – Bring roasts out to warm up
      12:00 PM – Roasts go in at 300 – Make sure they are not touching each other.
      3:00 – 3:15 – Roasts should be approaching 130 – 135 – Pull them & tent.
      4:15 – 4:30 – Sear at 475 for 10 minutes or internal temp is 140 – 145
      4:45 – Carve
      5:00 – Dinner
      Hope this helps.
      Thanks for stopping in.
      Have a great holiday.

  21. I have a 14.5lb boneless rib eye. We would like it cooked to a medium rare-medium. I plan on serving it at 1 pm on Christmas Day. I usually cook these in a Hamilton Beach 18 quart electric roaster oven where the temperature can go from 200-450. I do this to free up my oven for side dishes. I have to cut the roast in half in order to fit it in the roaster. In the past we have seared the roast at the 450 and then turned it down to 200 and let it cook all night and part of the morning but it is always over done. Please advise the approximate cooking time and temperature that you recommend. Linda Thanks,
    Linda

    • Hi Linda,
      Are you planning on using the roaster again this year?
      Let me tell you right from the start, I have never done a rib roast in a roaster oven. My daughter does her turkey in the roaster oven ever year and it seems to cook faster than the traditional oven.
      By cutting the roast in half, you now have two 7 lb roasts.
      You need to calculate the minutes per pound based on about 7 lbs, not 14.
      This is what I would do, aim for a final temp of 135 – 138.
      You can sear first or at the end, but you need to plan on about 25 – 30 per pound. Which for a 7 lb roast is about 3 – 3 1/2 hours.
      7 AM – remove roast from the refrigerator
      8 AM – Preheat roaster to 450
      8:30 – Put roasts in (try to make sure they are not touching each other)
      8:40 – 8:45 – Reduce heat to 200 – do not open the lid.
      12:00 – the temp should be approaching your target – keep an eye on the internal temp. Once it is within 5 degrees of your target, pull the roast and let rest, tented with foil or turn off the roaster and let the roast gently coast to the correct temp.
      You should be carving by 12:30 – 12:45.
      I REALLY hope you have a probe thermometer – lifting the lid of the roaster to check on the roast is really going to increase the cooking time.
      Hope this all make sense.
      Thanks for stopping in.

  22. When cooking time for a standing rib roast indicate 20min per pound, is this the total cooking time including the initial searing time, or is it the searing time PLUS 20min per pound?

    • Hi George,
      The minutes per pound is the total cooking time, which includes the initial searing time.
      Remember, minutes per pound is just a guideline to assist with planning – trust your thermometer. 🙂
      Thanks for stopping in.

  23. I have a 10 pound bone on re-tied roast and will be using the Classic Method to cook it. When I calculate the weight of the roast to determine the timing, do I weigh it with the bones tied on or just the boneless part?

    • Hi Anne,
      You don’t need to weigh it again – if the package says 10 lbs – go with that. The suggested time (for planning purposes) is with the bones.
      Plan on 15 – 17 minutes per pound for medium rare.

  24. What a great site! Fantastic information for cooking a perfect rib roast! Here’s my question. I have an 18.3 pound roast and would like to use the reverse sear method but am not clear on how long it will take for each of the steps. I really like the idea of getting the roast “pre-cooked” and then finishing just before serving. This will allow me to get all the other sides done in-between steps!

    • Good morning.
      Depending on how cold your roast is when going in (a big roast like this can warm up for up to 2 hours), how thick it is vs how long it is, will all change the actual time it takes.
      At 225 about 25 minutes a pound 7 – 7 1/2 hours for 18.3 lb roast
      At 300, plan on about 20 minutes a pound or about 6 hours.
      If you want it medium rare, and are cooking at 225 aim for 120 then pull it and loosely tent with foil. Do not take the probe out.
      If cooking at 300 – aim for 115 and pull it & tent with foil.
      The larger the roast the longer it will hold. You have a large roast, it will hold like this for up to two hours.
      The internal temp will continue to rise about 5 degrees if you cooked at 225 or up to 10 if you cooked at 300.
      The side dishes going into the oven need to be at room temperature so they cook quickly.

      Check the internal temp of the roast before searing at 475, to judge about how long it is going to need to sear, it should take about 10 minutes, your final temp for medium rare is 130.
      If the roast has had a long rest prior to searing it only needs to rest for a few minutes before carving.
      I hope this helps.

        • Getting back to you on the results! The rib eye was fantastic…juicy, flavorful and cooked to perfection. Note to anyone, you need to be flexible and pay attention to the meat while it is cooking. I followed your directions, planning on 7 hours and then resting for 2 before searing, however the meat came to 115 sooner than I expected. It was too expensive a cut of meat to risk getting overdone so I took it out of the oven and tented for 3 hours…the meat maintained at 120. It took about 30 minutes in a 400 degree oven for the internal temp to get to 135. It was perfect. The larger end of the roast was rare, center medium and smaller end more well done. We cut to order and served 30 with some to spare for Christmas Day sandwiches! Thanks for all you help! This site is a keeper!

          • Thank you so much for reporting back.
            It is a good thing that you were paying attention to the internal temperature. Good job!
            I am so glad to hear that your roast was a success.

  25. Hello! I want to cook a 6.5 lb ribeye roast for Christmas. I would like it to be cooked medium. I’ve never cooked one before. Help!

    • OK – give me some details.
      6.5 lbs. Bone in? or Boneless?

      Boneless will cook faster than bone in. If boneless, use a rack.

      Using the Classic Method, for Medium. plan on about 20 per pound. 450 for 15 minutes – reduce oven to 325 (2 hours 15 minutes total time) I would pull it at 135 – 138 and let it rest, tented with foil, it will be 145 – 148.

      For Boneless, I would sear stove top and then into a 225 oven for about 2 hour 45 minutes. Keep your eye on the temp – if you have two ovens, turn off the oven at 135 – let it sit in the off oven (without opening the door) until it is 145 – pull it and let rest.
      If you have one oven and want to do slow roast method and other sides, cook slow roast to 140 – 143, pull, tent with foil and let rest while the sides are cooking. A roast cooked like this will hold for a long time, tented with foil to keep warm and come to temp.

      I hope this helps.

  26. Hello baking nana, I have a 10 lb rib eye roast. I like my meat well done where my husband likes his med well. Would you suggest that I cut the roast in half then cook and pull one out sooner. This is my first time cooking one and I dont want to ruin it since it was expensice and its for my xmas dinner
    Thank you and happy holidays

    • Hi Mary,
      I would not cut the roast in half. The difference between well and medium well is not great enough to do that.
      Here is what I would do. Aim for 155 – that is the high end of medium well.
      Use the Classic Method – 450 for 15 minutes and then 325 until the roast is 145 -150. Pull it and tent with foil. The internal temp will continue to rise about 10 degrees.
      Let rest about 30 minutes – this is when you can finish up your other side dishes.
      The ends will be well, while the middle will be medium well.
      Plan on 20 – 25 minutes per pound. 3 1/2 – 4 hours 15 minutes.
      The roast will hold and rest well, so no worries.
      Keep in mind, that when you carve, there may be juices but the slices of meat will not be rare. Add those juices to the gravy or Au Jus.

  27. I loved your post — so thorough, especially for those of us who are “challenged” when it comes to cooking meat. This is so last-moment, don’t know if you will have a chance to respond, but here’s my question. I have a 10-pound bone-in rib roast for Christmas eve, hoping to eat by 7:00 pm at latest. But we have church from 3-5:00 (so actually gone from house 2:30-5:30). I’m afraid I made a big mistake in the planning — can you advise on how best to cook this and still eat “on time?” Thank you so much in advance!

    • Good morning, Sally.
      First, I hope you have a probe thermometer, if not get one today!
      You don’t say how you want the meat cooked – I am assuming Medium rare to Medium – these directions are geared to an ending temp of about 135, which is the high end of medium rare.
      The slow roast method will work best.
      A 10 lb roast will take about 4 hours 15 minutes to 5 hours at 225.
      Smear your roast with oil and seasoning, insert the probe into the roast through the end, into the thickest part of the meat.
      I am more concerned about over cooking this roast so don’t bring it to room temp.
      Heat your oven to 225 and place it in the oven at 2 PM.
      As soon as you get back from church at 5:30 – check the internal temp.
      If it is at 125 or higher, pull the roast. It can hold for up to two hours before the final sear. Do not take out the probe thermometer.
      If the roast isn’t at 125 yet, no worries just let it go or if it is way below 125 you can turn the oven up to 325 – you might not have to do a final sear if this is what happens.
      You want to plan on carving by about 6:30 – 6:45 for dinner to be on time. So plan on your final sear at 475- 500 degrees for about 10 – 15 minutes about 6:00 – let rest for about 15 minutes.
      Your roast should be ready to carve by 6:30 – 6:45.
      I hope this helps.
      Merry Christmas!

  28. I have a 17.5 lb boneless prime rib.
    My plan was to sear it on the grill outside for 10-15 mins then slow cook in the over at 225 until temp hits 133.
    Any estimate on how long that will take?
    And any thoughts on that process?

    • Excellent method, Shaun.
      There are some variables, how thick the roast is, how cold the roast is.
      I would plan on 5 1/2 to 6 hours. If it is getting to 125 long before you are ready, shut off the oven and leave it in to finish very slowly.
      I just did this with a New York Strip roast. I set the internal thermometer to alert me at 125, I was out and had hubby just turn off the oven.
      I got home to a perfect roast, 135, rested and ready to carve.
      Enjoy!

      • I’ve cooked prime rib before, 3ribs usually this is the first time I’m making 7ribs 22lbsThe method I used making the 3 ribs is 450 for 20 mins then reduce the heat to 325 until it reached the temp I want(medium-medium well). I’ve read on your method and most of them is lower the 325 deg. Would still be ok to do the one I have been doing since this is a very big piece of meat. I don’t want to ruin the meat. I’m doing this on Christmas eve.
        Also, Guest will be arriving around 7pm, approximately how long will it take to cook it to medium(this is only so I can plan it as to what time should I put in the oven.of course Before I cook it I always bring the meat to room temp.
        Last, I’m cooking this at my sisters house, she has an electric oven, I’m used to cooking on my gas oven. Is there a difference in cooking time and temperature when using electric and gas ovens?
        Thanks

        • Hi Jennifer! Thanks for stopping in!
          You have a full rib roast. Your method is fine.
          – Bring your roast out of the fridge an hour or two before you plan on putting it into the oven. Season it up and let it stand. 22 lbs is a big roast, 2 hours is safe.
          – Your method is fine – 450 for 20 – 30 minutes and then 325 will be great. Do you have a thermometer? If not, go get one NOW. They are less than $20 at Target, Bed Bath and Beyond or even Sears. I recommend a probe thermometer with the wire that leads out of the oven with a digital display. (No opening the shutting the oven door.)
          – If you are aiming for Medium – Medium Well, look for your final temp to be 145 – 150.
          -I would cook to 135 and shut off the oven – do not open the door, watch the temp. and pull the roast at 145. Let it rest, the temp shouldn’t go up a lot, maybe 5 degrees, giving you a final temp of about 150 – which is medium well.
          – Your sisters Electric oven will be fine, depending on the model it can vent faster than gas, but you will have your thermometer to judge how fast it is cooking.
          – I would plan on 5 – 6 hours for your roast. If you are planning on 7 PM – Noon, take the roast out of the fridge. Pre-heat the oven for at least 45 minutes. The roast should go in about 1 PM. There are a lot of variables, as to how thick vs how long the roast is. Insert the probe into the thick end, right in the center of the meat.
          If the roast hits 135 – 140 well before you ready, just shut off the oven and let it come to the temp you want, then pull it.
          -Once pulled from them oven, it will hold – covered with foil for quite a long time.
          I hope this answered all you questions, if not – let me know!
          Merry Christmas to you and yours.

  29. I’ve read your very informative post and am appreciative of all the knowledge you are imparting. This will be my first Rib Roast I cook this Christmas. I wanted something different than ham. I will be at my in-laws and will not have the use of their oven as they will be cooking sides and a ham. I have a roaster oven I plan to use, though I see you do not favor this method. Will I be ruining my roast by using my roaster oven. If I cook it early I could use my oven, but then I’m reheating it for our meal. What would you suggest?

    • Sorry it has taken me a day or two to get back to you on this.
      I decided to approach this by thinking how I would cook a rib roast if the only appliance I had available was a roaster oven.

      – First, pre heat the roaster oven to 225. Season your roast well & let it sit out for an hour or so, depending on the size.
      – Sear the roast stove top in a heavy pan, about 5 – 7 minutes per side. You want to develop some nice color on the roast.
      – Insert a probe thermometer – the kind with the wire that leads out of the oven and has a digital display.
      – Place the roast in the roaster on a rack. Cover and monitor the temp from the outside. Do not keep opening and closing the lid of the roaster.
      – I don’t know how you want your meat done, but I am assuming medium rare. Cook to about 128 – 130.
      Have plenty of Au Jus available, there will not be a lot of drippings.
      I wish I had a rib roast and roaster to test this for you. Like I said, I have not actually done this, but it is what I would do.
      I don’t think cooking ahead of time and rewarming is a good idea.

  30. Good Morning,
    I have an 8.7 lb boneless rib roast which I took out of the refrigerator to bring up to room temp. for 2 hours…then I rubbed with olive oil and seasoned with garlic, Montreal steak seasoning and pepper. I then seared it on all sides on my outside grill and was planning on cooking it at 170 degrees till my digital thermometer (the kind with the wire that you can read from the outside of the oven) reaches an internal temp of 122 degrees, we like it rare/med rare.. My question is: Approximately how long should it take to reach the 122 degrees mark?

    • Good morning.
      A couple of things – please consider cooking at a little higher temp – about 225.
      If you look at the article I wrote on Slow Roast Beef it will explain the process pretty well. Even at 225 you should plan on 4 – 5 hours. It really depends on how thick your roast is. Some are long and thin, others thicker and shorter.
      Because you are cooking at a low temp you can easily control your final temperature, the temp will not go up much once removed from the oven or grill so for medium rare aim to take it off at 128 – 130.

  31. That was the most informative article I have read on how to cook a ribeye roast. Congrats for the excellently worded instructions

  32. As promised, here is my review of our New Year’s dinner roast. I started with a 7 rib roast but learned yesterday that a few of our guests were not going to be able to make it. So, I made a quick decision to cut off three of the seven ribs and into the freezer they went (pre-stuffed with garlic and rubbed – I hope they are edible when we decide to have them!!!)

    This morning I put the remaining four ribs into the oven set at 200 degrees. I watched the thermometer move ever so slowly. Planning to eat at 3:00, I made another decision (I know, two in two days, quite a remarkable historical event), and increased the oven temperature to 250 degrees. The thermometer continued to move ever so slowly and eventually I increased the temperature to 350 degrees. Finally, at 2:10 the thermometer registered 120 degrees and I pulled the roast out to rest. 35 minutes later I returned the roast to a 550 degree oven for browning. That did not take long!! 10 minutes later I checked on the meat and the smoke filled the kitchen. Windows opened, smoke cleared out and carving commenced. Consensus around the table that it was the most flavorful meat we had eaten in a LONG time. It was medium rare with just a small ring of brownish around the outside. All was delicious.

    My take away is that prime rib is that it is such a tender cut of meat that it is almost impossible to ruin it. Slow roast and then sear, sear first and then roast, roast the same temp throughout, the only way to ruin the roast is to over cook it. Get a good thermometer, set it at less than 135 degrees and you are good to go!

    Thank you for this great site!

  33. Love the comments/feedback. My question is, do you have a recommendation regarding whether or not to cook the rib roast (ours is approx 8 lbs) in a conventional over or an electric roasting pan (Oster)?

    • Hi Eric.
      Given a choice I would use an oven or even indirect on the BBQ.
      I personally have not done a rib roast in an electric oven but I have done turkeys. I prefer an oven.
      The electric roaster tends to kind of ‘steam’ the food.
      Thanks for stopping in!

  34. I just want to let you know that today I made a 14lb tied bone in prime rib and because of the best advise I ever received was on this web site I have to share this with you. I went out right away and bought an external temp prob and used it to make my prime rib, I did the reverse method, wanting it med rare and it came out perfect. Thank you so much Judy M

    • Thanks so much for stopping in to let me know how it went, Judy!
      It is hearing back from people that makes all the difference for me!
      You made my day!

  35. Love your website!! It has been very informative. Thank you. I was wondering if I would be able to cook my prime rib at 350 for the last hour or so. I only have one oven and want to prepare scallop potatoes also.

    Thank you again and Merry Christmas!

    • Hi Stephanie!
      Absolutely! Of course – 350 will be fine.
      It might speed it up a bit, but that is OK – just watch the temperature of the roast – pull it when it when it hits within the range you are looking for. It will hold tented with foil while your scallop potatoes finish up.
      BTW – why do scallop potatoes always take longer than I think they will? That is another subject though!
      Merry Christmas! Enjoy!

  36. Hi Nana
    Lost my post also. I am cooking two boneless ribeye roasts. One is 5.58 the other is 6.07. I need one medium and the other medium well and ready to serve for 4:00. I have tried to make this happen yr after yr, but fail. I do use a probe, but still. Can you give me advice as to how to make this happen this year and have it on table for designated time? Thank you

    • Good morning!
      Let me help you make a time line – I would suggest using the Classic Method. With the Classic method you will have some of each roast medium to medium well – towards the ends of both roasts and the middle will be Medium.

      It is important that you allow your roasts to warm up before roasting – 2 hours out of the refrigerator prior to roasting would be best considering you would like your meat on the well side, you don’t want your roast to be too cold going into the hot oven.

      11:00 AM – Remove roasts from refrigerator – season and allow to warm up.
      12:30 PM – Pre-heat oven to 450
      1:00 PM – Place roasts in oven for 15 minutes
      1:15 PM – Reduce heat to 325
      3: 00 – 3:15 PM – Roasts should be at about 135 – 140 * Remove from oven and tent
      3:45 – Carve Roasts Internal temp will have climbed about 10 degrees to 145 – 150
      4:00 – Serve

      * Test the internal temperature of both roasts – they may not cook at the same rate.

      I have built in a little ‘wiggle’ room into the timing of this but if you would like a little more time to ensure dinner at 4 PM – bump everything up 15 minutes. A fully cooked / tented roast will hold for a long time. The 30 minute rest time is the minimum time this should rest. Longer is just fine.

      Note: Use the resting time to make the gravy, using the pan drippings. Do not panic if you see juices collect on tray the roasts are resting on – this is normal and even if the juices appear to be on the red side, no worries. Add those juices to your gravy / au jus – same thing when carving, this is normal. In the end, once all carved the meat will not appear to be red although the juices that gather may seem so, just pour them into the gravy.

      Let’s say that ‘Uncle Joe’ wants that center cut but wants it well done not medium well. Have beef broth / au jus handy – warm but not boiling – dip the slice of meat into the broth briefly and voila – well done in an instant!

      Have a wonderful Christmas. Enjoy!

      Penny aka Baking Nana

      • I have a 7.5 lb boneless ribeye roast. About how many minutes per pound should I plan on and does that include the 15 minutes at 450? I am looking for medium rare. Thanks!

        • Hi Karen:
          Yes, your total roasting time includes the 15 minute sear.
          The total roasting time will be about 12-17 minutes per pound, for medium rare. It depends on how cold your roast is, how dense the meat is – there are many variables. Use the 12 – 17 minutes as a planning guide only.
          You’ll want to start checking the internal temperature well before the estimated time – several of my readers have reported that only 12 minutes per pound has produced a perfect medium-rare roast. Check the roast using an instant-read or probe thermometer, inserted in the thickest part of meat, not touching bone. The thermometer should read 128-132 for medium rare.
          Remove the roast from the oven and ALLOW IT TO STAND for 20-30 minutes before carving. This will complete cooking and allow internal juices to distribute themselves evenly throughout meat, so slices will be juicy.
          Enjoy!

      • Thank you for your response even though I am sure you are busy! I am going to follow your instructions. I will post after Christmas how well I did. Merry Christmas to you and your family!

      • Wanted to thank you for your wonderful cooking advice! Christmas dinner came out perfect!
        Forever grateful
        Elaine

    • Hi Elaine – You had emailed me through “Contact Me” that is why you couldn’t find your post! Thanks for posting here – it helps answer others questions too.
      I thought this morning you said you needed a medium-well and a well done roast so my original response was based on that. I amended my reply in the post below.
      Using the time line outlined your smaller 5 1/2 lb roast will be the one that is medium-well – aim for a final temperature of 150 – 155 which means you should pull that one from the oven at about 145.
      The larger one aim for final temperature of 140 – 145 – which means you need to pull that one from the oven at about 135 – Tent them with foil and the temperature will continue to rise.

  37. Hmmm. I just lost my last post. Here goes again! I have an 8.4, 6-rib, prime rib. I will cut the ribs off and retie them myself, and I’ll remove it from the fridge two hours prior to cooking it. I was wondering if you have used butter rather than olive oil (along with the salt, pepper, garlic, and maybe some herbs) and if so which you prefer. What method and cooking time would you recommend for me? I’m thinking classic method.

    • Good morning, Marianne.
      Last year I did the Classic Method rubbed with a compound butter mixer of garlic, salt and course ground pepper and it was excellent. I have also done the rub with OO and that is also good. I would say it is up to you! The real purpose of the butter / oil is to get the seasoning to stick to the roast, instead of all fall off into the roasting pan.
      The Classic Method works best for our family because we can’t all agree that Medium Rare is BEST. My son-in-law always gets an end piece because he would have it Well Done if left to his own devises.
      Have a very Merry Christmas!

  38. Hi, Nana,
    I was reading Michelle’s post because my prime rib situation is like hers. I am planning to do the slow roast method, but have to cut my 17.5 pound roast in 2 pieces because it is longer than my pan. So my question is about the timing. How do I calculate the time to roast the meat? Do I use the whole weight or do I calculate by the weight of the smaller pieces? I want to eat around 4.

    Thanks. By the way, I love this blog!

    • Thanks Colleen – I am glad you found this helpful
      Cut your roast in half – calculate the time based on ONE roast – not the full 17.5 lbs.
      Take the temp of both roasts – even if they are similar weight, they could cook at different rates. I have had two 10 lb roasts – one was ready to pull a good 30 – 40 minutes before the other was ready. As long as you are watching the temperature there is no problem. They will hold tented with foil for up to 2 hours before returning to the oven for the final sear.
      Have a great Holiday!
      Enjoy!

  39. Do you know why Costco would have a recommended internal temp of 160 degrees on a rib eye roast – prime quality – it has been blade tenderized or mainly a CYA for Costco? Is this a real concern? We want a RARE roast beef. Thank you.

    • WOW! I can’t imagine 160 !!!! REALLY?
      I have to check this out.
      Prime Grade doesn’t need to be blade tenderized. That is a method used on Select Grade meat to make it more tender.
      Does it say Blade Tenderized on the package? I would not pay top dollar for blade tenderized beef.
      Calling Costco tomorrow!

      • I just did a google search on this. I would not recommend blade tenderized meat cooked below 145 (that is what the USDA says) – although Costco says 160. 160 is what is recommended for ground beef.
        Personally, if it said, “Blade Tenderized” I would pass and go to a meat market.
        I bought my 7 bone rib roast at a local butcher – $8.95 lb oven ready – bone in – re-tied. I can guarantee you it is not blade tenderized and I can eat it rare to medium rare.
        This is so disappointing!

  40. Hi….

    I’ll be cooking a 5 rib bone in 15 pound roast Christmas Day. Initially planned to go with the 225 degree method to a temp of 120 degrees and finish with a 475 sear finish for 15 minutes. Then I read your site, and it seems you prefer the Classic Method for a bone in roast. I picked the roast up tonight, have coated it with Kosher salt and plan to coat it with a herb paste tomorrow in order to get a heavy seasoned crust….

    My question is slow and sear or the “classic method”? Thanks so much!!

    • Hi Larry.
      It depends on how your ‘eaters’ like their meat done.
      If you are all in agreement on final degree on doneness (is that a word?) – then the ‘Reverse Sear’ as you planned is my preferred method.
      But if you have those who would balk at medium rare / medium end to end, then go with the Classic Method.
      Personally, if I had it my way, I would go with the ‘Reverse Sear’ – the method you planned on – if someone likes it more well done, dip it in warm beef broth or Au Jus.
      Merry Christmas! Enjoy!

  41. Hi. I have a 9.45 lb Prime Rib Roast with bones. I’m cooking for about 19 people. We typically have a lot of appetizers and sides. Do you think that’s big enough? Also, I am planning on cooking it at 450 for 20 minutes. Then, turning it down to 225. About how long do I need to cook it at 225? 20-25 minutes per pound for Medium Rare? I plan on taking it out of the oven at 125 degrees, to let it rise to 130 or 135. I already have the digital probe thermometer. Last, what do you think about cooking it using convection vs. regular roast?

    Thanks.
    Mark

    • Good morning Mark.
      I am assuming that some of your ‘eaters’ are small children that won’t eat a ton of meat. Correct? If not, you are cutting it close on the amount of meat. You said you have a lot of side dishes – so that is a good thing!

      I like the method you selected. Plan on 20 minutes per pound – that includes the 20 minutes at 450. For planning purposes I would assume 3 hrs 15 minutes total. But watch the temp closely. I am so glad to hear you have a probe thermometer! Good job!
      Cooking at 225 you probably won’t get 15 degree rise in temp while resting, more like 8 – 10 degrees.
      As for convection vs regular – I would use regular. Convection is designed to speed up the cooking process (which you don’t want) and promote even browning which you are not going to have a problem with. Convection doesn’t do much to help a large roast plus the fans can dry it out.
      Enjoy!

      • Nana,

        Thanks for info! The roast came out beautifully, except that we were off on the time by quit a bit. And it did rise in temperature as much as we thought it would. But, all in, everyone was happy. After I sliced it, we put some of the meat back in the oven to finish it up for those who like it more done.

        Everyone loved the dinner, and I have about two slices left over and the bones, which I am going to gnaw on later! 🙂

        Merry Christmas!

  42. Hello Nana, I have an 18 pound boneless rib eye roast that I want to cook for Christmas. I don’t have a light in my oven to place a thermometer in the roast and be able to see it through the door =(. Also when I placed the roast on the rack before I unpacked it, it hangs over the ends! Do I cut the roast in half? I’m scared of loosing some juices. Also what do you recommend for cooking given my situation?

    • Hi Stacy!
      That is a big roast – I measured my roast vs my largest roasting pan today and it just fits – the roasting pan I am using is 18″ long.
      Do NOT let the roast hang over the edge! That is dangerous!

      I would cut the roast – 3 bones and 4 bones. (Opps! I realized you said you have a boneless roast! – You could just cut it in half ) Measure the width of your pan – will half the roast fit sideways in the pan?
      You won’t loose any ‘juices’ doing that. Season both roasts well and you can place them in the roasting pan ‘side ways” not touching!
      Calculate the time and temp based on the individual roasts – not the whole 18 lb roast.
      You don’t say to what you want to end up with – medium rare ??? Medium?
      Let me know – I can make suggestions based on your ultimate goal!
      BTW – you spent a ton of money on that roast – go buy a Probe Thermometer. About $20 they are such a great investment. You don’t have to open the door – you can monitor the temp of the meat from the outside. In fact, if I were in your shoes – I would get two! One for each roast.
      How many people are you serving and how do you want your roasts done? Medium rare etc….

      • BTW – you have a Boneless Roast – make sure you have a rack! I have a couple of thoughts depending on your time table.
        Do you have large half sheet pans?

  43. My head is spinning!!! So many options, and I can’t decide which will be best. For NY Day I will have a 7 rib roast, with the ribs cut off and then tied on. My butcher said it will be close to 20 pounds. I am hoping to roast the meat to a medium rare point and will use the idea of the hot au jus to finish to a medium-well point for those who request that. We will eat at 3:30. This is what I am thinking for a timeline:

    Leave roast on counter all night. Our house is kept at 55 degrees overnight.

    Set oven to 450 degrees. Put Roast (seasoned with rub) and with temperature probe in at 10:00. Reduce temperature to 325 degrees at 10:15. Roast until 2:00 Temp should be close to 125 degrees. When the temperature has reached 125 remove roast from oven. Tent with aluminum foil and let rest for 30 – 60 minutes depending on time.

    My question is whether I am leaving enough time for roasting. Will 4 – 5 hours be enough?

    Thank you for your guidance – Great site!

    • Hang tight Janez – we will sort this out. Let me do a little math.
      You have the right idea! My only concern is leaving that roast out all night.
      I will explain why but let me figure out a ‘game plan’ to tackle this.
      BTW – I too, will be doing a huge roast for Christmas Day.

      • Janez –
        Your plan is great except leaving the roast out overnight. Even at 55° I would not suggest doing that.
        Two reasons – food safety being first. Also, the minutes per pound are calculated based on the roast having been out for a couple of hours and not stone cold but still chilled.
        I would pull that roast in the morning about 7 – 8 AM (BTW – It can be seasoned / rubbed the day before.
        Into the oven at 10 AM – as you planned. Sear at 450 – reduce heat and let it go.
        I think your 4 -5 hours roasting time is just fine.

        How thick the meat is will be the determining factor on timing. If the roast seems to be rising in temp really fast, move the thermometer (without totally removing it – just pull it part way out an aim it in at a slightly different angle to make sure it is not in fat and see if the temp drops) If the temp drops then carry on as planned. If it stays the same and the roast seems to be cooking too fast reduce the temperature of the oven, you can keep adjusting the oven to slow it if needed. The lower the oven temperature the less resting time you will need.
        Pulling at 125° and resting is great – it will hold tented for a long time and still give you your desired results.
        Let me know how it goes!
        I will report on my Christmas roast this year – it too will be a huge 7 bone roast – cooked to medium rare. Hopefully served about 4 -4:30 PM
        We can compare notes. 🙂

          • I will be using the same method as you are. We are picking up our Prime Rib this morning and I will see how thick it is to decide how to proceed. I like the Classic Method a lot for bone-in Rib Roasts and I can adjust the oven temp lower if need be to slow it down and just gently coast to 125 – 128. I have had great success doing that in the past.
            We have 21 people coming for Christmas dinner and some like it medium rare all the way to medium well – so this method will work well and I can dip some of the pieces in au jus for those that don’t want to see any red. (Silly people!)
            BTW – if this were a boneless Prime Rib I would cut it in half and do the Reverse Sear method. Pull one roast for medium rare and the other for medium.
            Have a wonderful holiday!

  44. I have a 22 lb 7 bone rib eye roast it is to big for my extra large roasting pan the butcher cut the chine bone and separated the backbone from the ribs for easier carving. But this is much larger then I thought when ordering can I cut the end off approx 3 inches in order for it to fit in my roasting pan? Can you help this is an expensive cut of meat and my family likes med rare meat and were eating at 4 thank you in advance for your help

    • That is a huge roast! My gosh.
      Rather than just cutting the ends off I think I would cut the roast in half and cook as two separate roasts. There are 7 bones – So I think I would do one 3 bone and one 4 bone roast. You could turn the roasts side ways then to maybe fit better – but not touching each other? Depending on how many you are serving you could also cut a whole bone or two off, wrap and freeze for another time. I would do that unless you have a bunch of people or like a lot of left overs.
      If your entire family likes medium rare I would use the backward Prime Rib also referred to as reverse sear method by Fine Cooking. With slow roasting the entire roast will be cooked to medium rare. The recipe says to slow roast at 225° but you can cook at 275° – 300° with great success and speed up the process a bit without sacrificing the benefits of slow roasting.
      If you cut the rib roast into two roasts, monitor the temperature of both roasts. You may have to remove one sooner than the other and that is OK – Once it hits 115° -120° pull it and let it rest tented with foil (it will hold this way up to 2 hours – so it will be fine waiting for the other roast to get to 115° – 120° – then increase the temp of your oven and let it heat up, pop it back in and let it crisp up. The recipe says to sear at 500° – but I would suggest 475° (to avoid smoking up the house) for about 10 minutes or so – your final temp should be 130°.

      I just checked the method Fine Cooking suggests and they say season and let warm up then roast at 300° to an internal temp of 115°. Rest and heat oven to 475° and sear for about 10 minutes. Internal temp should be 130°.
      As a side note – that is a huge piece of meat – pull it out of the refrigerator really early and let it start to warm up. It will be fine and not spoil.
      I hope this helps!
      I am on the West Coast and it is 4:30 AM here now – I will be around if you have any other questions. Good Luck!

      • I just had another thought! Do you have a grill? Are you in a climate where you can use a grill? You could do half that huge roast in the oven and the other indirect on the grill. I have a Slow Roast Beef recipe / method on the site – it would work great for rib roast! You just need to make sure that the heat is off to the side and not under the roasting pan / roast. With a gas grill you can adjust the heat to low and just use it like you would your oven!

  45. I have a 10.29 boneless ribeye roast. Serving 14 people can you give me a time frame to be done a 6:30pm. I like the slow roast with a high sear at the end, but will use what you suggest. Need to know temp for oven and temp for meat to be at a rare to med-rare. This is my first one and I am a little scared. Thank you

    • Hi Jadine.
      Let’s see if I can help & do some math here.
      First, that is a big roast so plan on about 2 hours out of the refrigerator to warm up.
      PLEASE count on your thermometer, the time is just an estimate. If it seems to be cooking too fast – you can always turn down you oven a bit to stall it. If cooking too slowly increase your oven temp by 25 degrees.
      Using the “Slow roast – high heat finish”, you are aiming for 120 at 225 degrees. Pull the roast heat the oven and finished at high heat.
      -Boneless Roasts cook faster than bone in – so I am calculating at minimum minutes per pound. (As little as 20 minutes per pound and as much as 25 minutes per pound) I also use ’round’ numbers – I am saying your roast is 10.5 lbs.
      Cooked at 225
      20 minutes a lb x 10.5 lbs = 210/60 = 3 1/2 hours (this is your minimum)
      25 minutes a lb x 10.5 lbs = 262/60 = about 4 1/2 hours
      Then rest of about 15 minutes
      High Heat for about 15 minutes
      Then rest before carving tented with foil for 20 – 30 minutes.
      Now – based on those numbers – lets do a time line.
      10:30 – 11 AM Out of the refrigerator –
      Season and let warm up – insert thermometer
      12:00 Preheat oven
      12:30 – 1:00 – Roast in at 225 – Do NOT open and close the door.
      Watch the external display and adjust heat if cooking too fast.
      4:30 5:00 PM or at 115 – 120 internal degrees – pull roast and tent with foil, the internal temperature will continue to rise 5 – 10 degrees.
      Increase oven temp to 500
      5:15 – 5:30 – Roast into hot oven for 10 – 15 until well browned.
      Pull roast at 125 – 128, tent and let rest 20 – 30 minutes,
      Roast should be ready to carve and serve by 6:30
      *** Roast will hold whole (not carved) tented loosely with foil and stay warm after the final sear for quite a while if you need to stall of time.
      Note – with Boneless – make sure you use a rack – you do not want the meat on the bottom of the pan – it will not cook evenly.
      For Rare to Medium Rare – you are looking for a FINAL internal temperature of about 130 – 132.
      Hopes this helps! Good luck.

      • I have been thinking about your roast – the timing on the above seems complicated – it isn’t really but appears that way. If you use a high heat start and a low slow finish I think you will have more control of your final internal temperature. Look at Slow Roast Beef on my site for a step by stop tutorial – although this was written for using the grill – it is easy to translate to the oven. If I end up getting a boneless rib roast this year – this is the method I am going to use, in the oven – not on the grill. The time line will be similar.
        Season your roast well – let rest out of the refrigerator for about 2 hours for a 10+ lb roast.
        400 – 425 for about 15 – 20 minutes.
        Reduce oven heat to 225
        Roast at 225 to an internal temperature of about 125 – that will take ABOUT 4 1/2 hours – turn OFF the oven when your roast is at 120 – 125 degrees and let coast to 128 – 130. Pull and tent. If cooking too fast – reduce the heat by 25 degrees – if cooking too slow – increase the oven temp to by 25.
        You will have a lot more control over your finish time and temperature this way.
        You can always add a bit more time but you cannot un-cook the meat.
        Doing it this way – you don’t have to let it rest for 30 minutes at the end tented – it will do it’s resting in your oven. You can rest for just 10 – 15 minutes and then carve.
        Does that make sense?
        I am going to write up this method as a recipe for Prime Rib – it works great for Eye of Round, Pork Loin and Pork Crown Roast (Prime Rib of Pork) Tri – Tip and I am positive it will be fabulous for boneless Prime Rib.
        Wish I had thought of this sooner – before I wrote out everything above. Still the time line is about the same – just less worry about when to pull the roast without over cooking it.

  46. I need to roast the rib roast the day before serving. Any suggestions for the final roast temperature the day before? I will let cool and then refrigerate. The next day I need to warm the roast before serving. What temperature and for how long do you think? Thanks so much!

    • Hi Sara. I have not done this! I can do some research for you but I have a couple of questions:
      How big of a roast?
      How done do you want the final roast to be? Medium Rare? Medium?
      Let me know and I will start researching this.
      I know they sell pre-cooked dinners that you just warm but I have done that. How long do you have to re-heat and serve?

      • Thank you so much!
        The roast is 4.6 lbs.
        Some will want medium and others medium rare.
        The time element is a bit complicated. I am doing this Friday for Shabbat dinner. This means I have two hours before 4 pm. At this point my oven will be on for the next 24 hours at one warming temperature. I won’t be able to change whatever temperature I set. I usually choose 200 degrees. We won’t be eating until about 7 pm.

        I really appreciate this. I hope it isn’t asking for too much research time!

        • Hi Sara – I am assuming a couple of things here. First, I assume you have room in your oven for the Prime Rib at 200 degrees. I am going to give you a couple of options.

          Plan A:
          Roast your Prime Rib in advance, whatever method you decide on using is up to you but choose one that will develop a nice crust, so I don’t suggest slow roast – probably the Classic Method.
          But only roast to an internal temperature of 115 – 120. (Make sure the thermometer is in the center of the meat.)
          Take it out – let cool. Do not slice into it. Refrigerate roast and reserve the drippings and fat.
          We will have to figure out a time line but this is how it will play out the next day.
          Remove roast from the refrigerator for about 1 1/2 – 2 hours.
          Place in roasting pan – if it is bone in, you don’t need a rack – if it boneless use a rack.
          Place in 200 degree oven and cook to an internal temp of 132 degrees. Because you are heating at such a low temperature there will probably be little rise in temp. after removing from the oven there also will be little or no drippings.
          You won’t have to let this rest for long either but can be held tented with foil for a while. This is why restaurants serve with a hot au jus on the side.
          Based on what research I did – this reheating and cooking to 132 should take about 2 – 2 1/2 hours depending on how cold your roast is going in.
          Plan B: I like this idea but your meat is going to be about the same degree of doneness from end to end. The very end cuts will be of course a little more done but not much.
          – In advance oven sear the roast at a high heat – about 450 just until the meat develops a nice color, about 15 – 20 minutes should do it. Remove from oven and cool and chill in the refrigerator. (Try to not stab it and puncture the crust when removing from the pan.
          – Remove from refrigerator to warm up like stated above.
          – Roast at 200 for until internal temperature is about 130 – 132. That should take between 4 1/2 – 5 hours at 200 degrees. Again, it depends on how cold the roast is going in.
          – You will not have a lot of meat dripping with this method. All the juices will be trapped inside.
          This is based on another recipe / method on my site – type Slow Roasted Beef in the search bar – I do eye of round and pork loins using this method and I have done a Prime Rib and it was fabulous – the difference is that you are pre-searing your roast instead of doing it the day of. In the tutorial I show how to do this on the grill but the oven works the same way.
          Make sure you have a probe thermometer so you don’t have to open and close the oven door.
          I am sure your dinner will be wonderful.
          Let me know if you have any other questions.
          🙂

          • Oh Sara! I just thought of one more thing! Make sure to thoroughly season your roast BEFORE the initial searing / cooking. You can’t do it after searing. Also – if you use the Slow Roast Method – save any juices that collect while the roast sits in the refrigerator – there will be some – those can be either turned into gravy or au jus before serving.

          • Wow! Amazing advice! Thank you sooooo much. No probe thermometer but I will try and get one by Friday. I’m sure it will be delicious!

              • I am going with Plan A due to time limitations. Inwont have the 4-5 hours for a slow roast. When I roast tomorrow I will sear at 450 degrees for how long before I reduce the temperature?
                Again, many thanks!w

                • Oven sear for about 15 minutes – you just need to develop a nice color. Then reduce to 325 and roast until 115 – 120. Remove and cool. You will be good to go. You will have some drippings in the roasting pan and in the pan you store it in, in the refrigerator – use those for your gravy / au jus.
                  Best wishes! I hope it your meal is a total success!
                  PS: Don’t forget that thermometer! You will won’t ever regret buying it! 🙂

  47. Pingback: What Are The Methods Of Baking | We Get Healthy

  48. Hope you are still answering questions! I am preparing a 40th anniversary diviner on Saturday for my in-laws. 11 adults 4 children. Never made a prime rib before and freaking out. Does bone in make a huge difference…hard to find this time of year so may need to use boneless but want it to be perfect. How many lbs….when should I purchase….thinking of picking up Thursday….letting it rest for two hours….seasoning with rock salt…. and then cooking using the classic method. Please let me know any thoughts/tips….thank you!

    • Hi Michelle – I am still around.

      Let me first say, boneless may be your best option at this time of year.
      1) Get a thermometer –
      2) Get a good roasting pan with a RACK. If you have the pan, make sure you have a rack!

      11 + 4 kids – depending on the kids age (teens count as adults!) Plan on 1/2 – 3/4 lb per person. A whole boneless roast should weigh about 15 pounds, will serve 20 + people. I hope this gives you an idea of how much to buy. You know your eaters, plus it depends on what else you are serving.

      As for when to buy – the roasts are usually cyro sealed and dated with a sell buy date – even at Costco you can request a specific size roast. Thursday for cooking on Saturday sounds perfect.

      With a boneless roast you really MUST use a rack. That gets the meat off the bottom of the pan and allows the hot air to circulate around the roast.
      Here is what I would do –
      Buy a 10 – 12 pound roast
      Take out of cyrovac – pat dry and allow to rest / dip dry on Friday, in the refrigerator, of course.
      Then proceed as planned – pat dry – season well, let come to temp for 2 hours.
      Use a rack and count on your thermometer.
      You will be fine! Let me know if you have any questions!

      • So for dinner at 5:30 should I plan:
        12:30 get out of fridge
        2:30 start sear
        2:50 adjust to 325
        4:30 begin taking temp?
        Can I use a cookie sheet with cooling rack or do I need a roaster with a rack?
        Everywhere I read that bone in is far superior should I season differently for boneless…will it still taste like a phenomenol prime rib?
        Last but not least cook as one large roast or cut into two and adjust heating time?
        Thanks so much!

        • I personally would roast it whole, that said – if you have one group that wants it more rare than another group – two separate roasts may be better. If you do two roasts, have them spaced so they don’t touch.

          Boneless will be tasty – I like the bone-in because the bones are the rack! With boneless you really need to use a rack. It is the grade of meat that matters most. Costco carries Choice Grade which is great.

          Keep in mind that boneless roasts tend to cook faster than bone-in. Did you see the thermometer I recommended? A couple of reasons I love it – the digital read out lets me keep an eye on the internal temp without opening and closing the oven and repeatedly stabbing the roast! They are about $20 and an excellent investment that more than pays for itself. If your roast is cooking to fast, you can reduce the heat and slow it down. To stall a roast that is getting to temp to early, I have even turned the oven off and let it come to temperature slowly. That digital probe thermometer makes that possible.
          Now about that roasting pan. I would not try using a sheet pan. You will need a roasting pan with about a 2 1/2 – 3″ lip. Mine is about as large as will fit well into a home oven. 18″ x 12″ I find the darker surface of the pan gives the best color to the food. When looking for a pan, 3″ deep is perfect the higher the sides the meat tends to steam rather than roast.

          Did I cover everything? Let me know if there is anything else. I will get you the link to the type of thermometer I recommend.
          I hope this helps.

          Digital probe thermometer.

  49. Hi,

    I have bought a Hamilton Beach Countertop Oven with Rotisserie. The dimensions are:
    Maximum versatility – including rotisserie
    Extra-large capacity – fits two 12” pizzas, two 9″ x 13″ casseroles, or two cake pans
    Revolving rotisserie – meat self-bastes as it turns – fits a 5 lb. chicken
    Convection bakes faster and more evenly than traditional oven
    Bake & broil settings with 2 hour timer
    Includes 2 cooking racks, 2 baking pans, broiler rack & rotisserie accessories

    Dimensions (inches): 13.11 H x 20.62 W x 16.54 D

    Can I rotisserie a 6 to 7 lb boneless prime rib in this oven or what size can I rotisserie?

    Thank you for any help.

    • Hi Jackie. I am not familiar with your new Countertop Oven, although it sounds very cool.
      I would think that if it will handle a 5 lb chicken, it very well may handle a boneless prime rib.
      The fact that it boneless will help a lot – clearance distance is an issue with bone in on a rotisserie.
      When selecting your roast – check out how thick it is. I have had roasts of the same weight be tall rather than long – the tall one barely fit in my oven!
      Keep in mind that the rod that goes through the meat conducts heat and the roast will cook faster than in a regular oven.
      Also, check the specs – some rotisserie motors are rated to only hold a certain amount of weight. In which case, don’t exceed the recommend weight or the motor will not be strong enough to turn the roast.
      One tip – if there are wing nuts used to tighten the prongs that stick into the meat, make sure you check that wing nuts once the heat is on. They tend to loosen up – use a pair of pliers to tighten them – they will be very hot and this is not a tighten by finger tip job.
      Let me know if I can be of any other help.
      Good luck and let us know how it goes!

  50. I have a 15 pound boneless ribeye roast. I want to cook it for 15 minutes at 450 then roast the rest of the time at 250. How much time should I allow. I think a bonein roast one should allow 15 -17 minutes per pound.
    Is there a better way to roasts a boneless rib roast?

    • Hi Richard. Although I am sure you read through the blog I want to mention a couple of things. (I like the method you have selected!)
      Make sure you bring that roast out of the refrigerator at LEAST an hour if not longer before you roast it. That is a big piece of meat. (Jealous!)
      Use a rack. You don’t want the meat on the bottom of the roasting pan.
      Use a thermometer – if you don’t have one of those probe thermometers I suggest you get one.
      You could be looking at longer than 17 minutes a pound depending on how thick this hunk of meat is. It could be as long as 25 minutes a pound. Keep an eye on the temp – you can always turn the oven down even lower if it is cooking too fast but you can’t uncook it.
      When cooked at a low temp like this you don’t as long of a resting time.
      Enjoy! and let me know if you have any other questions.

    • HI
      I think I’m basically cooking the roast the same way as Terry on Dec 24, 2013 at 7:16, except I was thinking of cooking at 250 degrees instead of 325. So I guess I’m asking if cooking at the lower temp will be worth the extra time. And how much longer will it take to cook at the lower temperature?
      I love your website, it is very informative. I have cooked a standing rib roast before, but the prime ribeye roast bone-in was not available so I had to buy the boneless.

      • I had to go back and find Terry’s post! Let me tell you – I really like the low and slow methods. So for me, yes – I think it is worth the extra time.
        Let me ask you this. Do you want the whole roast cooked to the same degree of doneness? The slow roast method will do that for you. If you are looking for some medium (towards the ends) and some medium rare.
        When cook very low and slow – the internal temp of the meat does not rise much once removed from the oven.
        At a higher temp – 350 the ends will be more well than the center.
        The beauty of the slow roast is that you actually have more control. Once the meat gets to within 10 degrees of you target temp. you can shut off the oven (or reduce to the lowest setting – depending on what time you want to serve it) and let finish using just the residual heat from the oven. By doing this you eliminate the resting time.
        Does that make sense?

        • I just did the actual math on this “big bad boy” of a roast you have.
          I don’t know if your roast is really tall or if it is shorter and longer.
          Using 450 for 15 minutes and then reducing temp to 250 and figuring 17 minutes a pound I am coming up with 4 hours and 25 minutes. Which seems about right. (Start checking much sooner though – you can stall if need be.)
          You can this have this roast out of the refrigerator for 2 hours very safely – I would plan on that for sure. That really reduces the cooking time.
          Good luck and enjoy!

          • roast is about 16 inches long. almost a pound per inch. I plan on having it out of frig 2hours before I start roasting.
            So About 4 1/2 hours. I’d rather have it late and everybody waiting they over cooked or cold.

            Thanks again

            Richard

  51. The tips you gave me years ago have resulted in many, many perfect prime rib dinners, and I have been able to pass them on to my daughters and daughters in law. Many thanks, and especially for helping me save the ½ cooked $100 piece of meat after everyone called and said they’d be 3 hours late! LOL

    • Thanks so much for stopping in, Petey! I remember that Prime Rib you had to hold for 3 hours! Whew! Thank God for the Buzz and we were able to touch base. Happy Mother’s Day, Petey!

  52. Only two of us so I cook a 6# boneless rib eye of which we only eat two slices that day and then refrigerate the rest to be reheated in aujus two slices a day. We like a crust – mine medium and my wife’ well.What temp is the best for cooking and finish? I did the first one med.rare and after the “rewarming”, it all became welldone. Seems I have to leave it in the juice longer because of starting cold from the fridge. Thanks for your help.

    • Hi Joe. I would take the meat out and let it warm up a bit so you aren’t starting with COLD meat. I usually just dip the meat in a hot (not boiling) au jus and then serve it with steaming hot au jus on the side to dip individual bites in. Also, warming the plates you are going to serve it on helps a lot.

  53. Interesting web site here…I have found the “start at 500F and then turn it off and wait until the oven is cool” recipe elsewhere…it did not mention what kind of oven…mine is a convection oven which has a blower that runs until it cools the oven down…I have never bothered to time it…can you comment on using a convection oven with this technique…I am looking to roast a 3-lb tenderloin butt roast.

    • Hi Ed –
      I personally would not use the start at 500 and shut off method with a convection oven.
      I would suggest, bring it out of the fridge an hour or two – seasoning and then searing your roast stove top. Then into a low oven – 225 -250 maybe even 300 until the desired temp. The lower the temp the longer it takes BUT it is well worth the time. 3 lbs – won’t take that long though. Maybe 1 1/2 – 2 hours depending on your cooking temperature.

      • Hi Nana,

        After posting my question, I figured I would give it a try. It worked great. The convection blower continued for at least 90 minutes after shutting off the oven since I did not open the door. I didn’t actually open the door until about 3 hours after starting. The meat was still warm and ready for slicing.

        I was a little afraid it would not be cooked enough so I did it 6 minutes per pound…it came out medium…next time I will go with 5 minutes per pound. Since I have two ovens and the other one is not convection, I would have used the non-convection the next time if this had not worked out.

        I cooked it in a cast iron skillet and was able to deglaze and make the gravy directly in that skillet.

        For what it is worth, my oven is a GE Profile convection…so others who have this model can use this technique successfully.

        • Thanks for checking back in Ed. I really appreciate hearing about others experiences – successful methods are always a bonus!
          I had a GE Profile / double oven and one thing I loved about those ovens is that it automatically stepped down the oven temp when using the convection setting.
          Aren’t the cast iron skillets great?
          Thanks for the feedback!
          Happy cooking!

  54. What temperature is room temperature? I saw in your posts you would not start with one at 65, but since everyone has different thermostat settings in their homes, I was curious how you defined it.

    BTW – GREAT site!

    • Hi Rich –
      Room temperature just means bringing the roast out of the refrigerator and letting it sit to take the chill off. Your fridge temp should be below 40 and you just need to take the ‘chill’ off. Two hours for a big roast is the maximum I would go. You are NOT looking to get the center to room temperature!
      Thanks for stopping by – thank you for the compliments! Let me know if you have any other questions.

      • Thanks for the amazingly fast response! My “detailed” nature is always looking for specifics (e.g., what exact temperature). I pulled my 6 pounder out of the fridge and let it sit for an hour. When I inserted the thermometer it read 43 – not exactly room temp, but warmer than it was an hour ago.

        Separate note, I am so glad you warned about the 500 degree starting point. My oven was starting to generate some smoke at the 15 minute mark for 450 (soon went away when I turned it down to 325). I can only imagine what it would have been had I started at 500.

        • Thanks for checking in Rich. I think that ‘bring to room temperature” should be adjusted to “Let it rest at room temperature” and as you said, What the heck is ‘room temperature’??? In Southern California, room temp can easily be 80+ degrees, then there are friends in the midwest that could say room temp is 50.
          I am glad I was online to help. I think your roast will be great.
          Let me know how it went!

  55. hi I have a 4 lbs prime rib with 4 ribs and put it in at 450 for 15 min then lowered the tempeture to 325 for 45 min .took the prime rib out went to cut into it and realised it still very very rare..i now put it back in at 325..i don’t know what I did wrong 🙁

    • Hi Ryan,
      The only thing you did wrong was to not use a thermometer. Did you let it rest? The resting time is part of the cooking process.
      It is unusual to have a 4 rib roast that is only 4 lbs. Could it have been mismarked? I just did a 2 rib roast that was just over 5 lbs.

      I hope it worked out for you.

  56. Hi Baking Nana; I have a Ron-Co Show Time Pro rotisserie “Set-it-& forget-it” oven and the menu calls for 18 min/lb for medium rare. I’ve used it several times before and all roast came out really good…but, my last using it, it was medium. 🙁 I want to avoid that today! Recommendations? Love all the information and commemts! Thanks!

      • Hi David, I am not familiar with that roaster. However 18 mins a lb seems too long. Can you adjust the temperature on those roasters? If so, I would turn it down a bit and aim for about 75 minutes.
        Good luck and Happy New Year. Report back, please I would love to know how this roaster worked for you.

  57. Hey, just a quick question. I have a 12# bone in roast. Just for planning, am I looking at about four hours @ 200?

    • Hi, You don’t say how you want it cooked. Medium Rare?
      What method are you looking at?
      The Backwards prime rib calls for 225 and using that method I am coming up with about 5 hours. (12 x 25)

  58. Really hoping there is time to have this answered as I cook it tomorrow. Might be stupid question. My Prime Rib from the butcher has 6 lbs on the sticker price. But if I hold it in my arms to weigh it , it comes to 7.2 lbs with the bone. Did he state the weight less the ribs? When I calculate how long to cook this roast (bone in), do I calculate based on 6 lbs or 7.2 lbs.
    HELP! thank you kindly
    Linda S.

    • Hi Linda,
      I would calculate the time using 6 lbs – you may have to cook a little longer but that is better than having it overcooked. The difference is just about 1 lb so it won’t make a huge difference in your timing.
      Have a wonderful meal.
      Enjoy!

  59. I just want to say thank you. 22 lbs of bone in prime rib being cooked tomorrow and it is only the 2nd time I am making it. (2 roasts)
    I am so nervous about making it as it is so costly to purchase but it is our late Christmas Dinner for all the family. With the information I read here and I also read all the comments, I think I got it. I feel much more confident now with the big roasting project I am doing tomorrow for our family Christmas Dinner. 2 hrs out, 17 min per pound, 325 degrees with 450 degree 20 min sear, 130 degrees, fat side up, non-stick roasting pan 30 min rest with foil tent. YUP, I CAN do this! 🙂

  60. First time for me cooking an 8.5 pound prime rib (Bone-In). I didn’t get to read the entire thread (printing it soon). So happy to see your site and could use any tips I can get.

    • Hi Terri,
      Decide how you want your roast cooked and then you can choose the best cooking method for what you want to achieve.
      Let me know if I can be of any help.

      • Hi Penny! Thank you for your very quick comment.
        I think I will do the classic way (hope this is the simplest), medium rare. The correct weight is 7.19 lbs (not 8.5) – 3 big ribs. I have the regular thermometer, but I will purchase a probe thermometer today. Do you suggest to follow your recipe? Thanks again.

        • I really like that method. It just is one of those straight forward, tried and true methods.

          It should take between 1 hour 45 – 2 hours including the searing time but not the resting time.

          Remember to pull that roast between 125 – 128. Let rest and it should come to 130 -135.
          Enjoy!

            • Huge Thanks to you! Followed your recipe and tips and it came out perfect! Now I’m ready to roast a bigger one for tomorrow’s dinner of 10 people (I’m stretching myself now 🙂 ). Do you have recommendation what type of roasting pan to use? I used a non stick but read it somewhere that non stick isn’t recommended.

              Thanks,
              Terri

              • Hi Terri: Thanks for reporting in! I am so happy to hear of your success. Now you are brimming with confidence! 🙂
                In the blog I suggested not using a non stick pan for several reasons.
                – Many non stick pans have very thin bottoms and don’t take well to being used stove top.
                – The juices don’t caramelize well in a non stick pan. I make gravy in the roasting pan stove top so these are important issues for me.
                – Non stick pans preclude you from using metal whisks etc….
                That said, this past week I was forced to use a non stick roasting pan at a clients house. It was a good one, and not ‘teflon’ – she got it at Costco I believe. It worked great, although I don’t have the caramelization I really prefer, the gravy was just fine.
                I have a really heavy duty (and physically heavy) roasting pan that I bought probably 25 years ago. It was expensive then BUT it will never need replacing. In fact it probably should be listed in my will so my daughters don’t fight over it when I am gone. 😉 It is made by Magnalite.

                • Great info about the roasting pan, Thank you! I will invest in a good pan soon. I wish you live next door to me I could borrow your one of a kind roasting pan

                • Great info about the roasting pan, Thank you! I will invest in a good pan soon. I wish you live next door to me I could borrow your one of a kind roasting pan

  61. I have a 12# precooked prime rib roast and I am so nervous about messing it up. I am questioning how long to cook it to reach medium rare doneness. I am planning on cooking in a roaster oven but can’t decide for how long or at what temperature. Also, should I put it on a rack or does this only pertain to oven cooking? Another quick question is the au jus sauce. I am cheating here and bought the pre-made that you mix with water, so should I make some of it up and cook the roast in that? I have plenty bought that I could make some up for cooking and use some just for dipping. I am so nervous!! I just want it to be super yummy! Thank you!

    • Jen – I am sorry, I see you posted twice. On my site, I have it set to have everyone’s initial comment moderated to prevent spammers. Once approved though the comments are not moderated before publishing.
      I answered you on your other post.
      Good luck!
      Oh, as for medium rare – trust your thermometer!

  62. We are planning on supper at 7pm. I have a 12# pre cooked prime rib roast (no bone). I am so nervous about fixing this because I want it to be great! So my question is how long what temperature and should I cook in au jus sauce?Yes I am cheating and bought the stuff in a bottle that you dilute with water. Also I am planning on cooking in roasters to save my oven for other goodies.

    • Hi Jen –
      I have no experience with the pre-cooked roasts. Are there heating directions on the label?
      I do have some experience with roasters – yes, use a rack! Also they can tend to run hotter that an oven and I am not sure the temperature settings are very accurate.
      I would re-heat at a lower temperature than suggested for an oven.
      As for the au jus – I would not reheat the meat in that- it will ‘steam’ it or rather braise and that is not what you want for Prime Rib.
      Make up the au jus and have it hot to serve with the beef. I would add any of the meat juices to your packaged au jus.
      I hope it works out well for you.

  63. Thank you everyone! Merry Christmas to you all.
    I am going to be taking off for a while (off to cook a Prime Rib!)
    The response has been amazing, thank you all so much, I will check in this evening.
    If you have a question and have not already been approved to comment, my apologies. If you have already commented, you may post away!
    Merry Christmas to everyone!
    Enjoy!

    • I’m actually a great grandmother, but I cooked my first ever rib roast today. I was a wreck this morning in spite of looking at every rib roast recipe on line AND most of the rib roast videos on You Tube. So I thought I’d try recipe sites again and God was good, He led me right to your blog. No kidding, I felt myself calming down as I read your instructions and directions. And I was astounded that you were answering incoming questions on Christmas Day. What a sweetheart you are! So I don’t have any questions, I just wanted to thank you for how well you wrote how to prepare a rib roast. Can’t wait to check out more of your blog entries. Thank you!

  64. Hi, Love your site! I have a 5 pound rib eye roast, no bone. I dont have a rack! Will it work ok in a glass baking dish anyway or do you have a suggestion for a make at home rack??!! Thanks! Brett

    • Hmmm – no rack? Do you have potatoes to cut in half and use as a rack? Carrots would work too.
      The glass dish is OK BUT I don’t suggest searing in it – pyrex has been known to explode at high temperatures. Also, never use a glass dish stove top.
      If you happen to have a cast iron pan, that would work well too.
      Good luck. I hope you have a thermometer!

      • Thanks!!! I will use carrots and potatoes! Great idea! I do have the rest covered! Happy Holidays!

  65. I didn’t take my roast out to get to room temperature because we left in the morning and had to get it in the oven at a certain time to make it to our dinner this afternoon. It seemed still slightly frozen (not hard my any means) in the middle. I am doing the 500 degree searing method and it is a 9.31 pound roast, so instead of doing the 5 minutes per pound, I did 5 1/2 minutes. I am going to keep in for 2 hours (not opening door). How will I know that the middle is done. Should I sear longer?

    Thanks for your help if you have time. I am kind of stressing a little.

    • Gosh Chris, if I where you I would re-think my method. The method you are using is really dependent on a roast that is not chilly. For a 9 lb roast that is cold, this method will not, in my opinion, work.
      If you have already started, no problem but turn your oven on to 325.
      As for the center being done – You just have to use a thermometer.
      I expect your roast will take about 3 hours +/- at 325 – 350
      Good luck, I am sure it will be fine.

  66. Do I lower my searing and roasting temperatures by 25 degrees if I am using a non-stick roasting pan?

    • Hi Sally:
      No you really don’t have to. The reason I recommend not using a non stick pan because of the gravy making process. You really should not put a non stick roasting pan directly on the burners of the stove top – also you shouldn’t use a metal whisk etc….
      What you can do make your gravy is to use another pan and drain your drippings & fat from the roasting pan. In the search bar type in Let’s talk gravy and it will take you to a post on how to make gravy in a sauce pan.
      Have a Merry Christmas. Enjoy!

  67. I have a 12lb prime ribeye roast. My oven is unable to heat over 350 what would you suggest as cooking method since I can’t sear in oven? Thanks and merry Christmas

    • Hi Chris:
      No worries here at all.
      Heat your oven to 350.
      Make sure your roast is good and dry. I would rub some oil or butter all over it and season well.
      Put it into cook at 350. That is it!
      Plan 17 minutes per pound – depending on how you want the final roast to be cooked.
      Keep an eye on the temperature – it may not need the full 17 minutes per pound.

  68. I will chime in with everyone else that I found your advice to be super helpful. Cooking Christmas dinner is a “high stakes” event for me and I was worried about all the different advice for how to cook prime rib–high heat, low heat, slow or fast. My takeaway is the most important thing is to keep an eye on the temperature of the meat, regardless of what method you use and it’ll work out. Thanks again!

    • Hi Michele.
      Thanks for your comment! Yep – it is all about keeping an eye on the internal temperature. You can slow the process down or you can cook longer but you cannot un-cook.
      Merry Christmas!

  69. Merry Christmas!
    I have a 6lb prime boneless roast. I have a majority of the family that likes rare meat but 2 that prefer medium rare. How long should I cook the roast using the high heat method? We are not eating until 4 pm

    • Hi Elizabeth:
      Boneless roasts cook a lot faster than bone in – trust your thermometer for sure!
      For rare you are looking for 120 – 125 – the end pieces will be more towards medium rare. (120 being very rare)
      It is hard to say exactly how many minutes but it really could be 10 – 12 minutes a pound. (As little as an hour)

      I think I would do the high heat start and then reduce the temperature and cook at a lower temp. Keep an eye on the temperature and you can reduce the oven to slow it down. Roasts that are cooked at a lower temperature tend to have less shrinkage and are generally more tender – it is also easier to control the degree of doneness.
      You can always cook a little longer but you can’t un-cook.
      With so many people wanting rare to medium rare the last thing you want to do is over cook this gem.
      Use a rack so the meat is not on the bottom of the roasting pan (that will over cook it for sure)
      Good luck and Merry Christmas.

  70. Must I tie off the roast? I bought just moved into a new place and I know I don’t have kitchen string and have no idea where my sewing kit is. What about cutting an old pillowcase into strips – I have a few of those.

    Also, I bought special yorkshire pudding pans – is that better than making it in the roasting pan? This is my first time making prime rib at home and I’m excited.

    • Good morning. I am assuming that your ribs are still attached otherwise they would have been cut off and re-tied by the butcher. Just roast your rib roast and after resting you can either cut the whole slab of bones off in one piece or carve it with the bones and there will be one slice that is boneless and the next slice would be with the bone.
      I wouldn’t use pillow cases.
      Did you see the recipe for Yorkshire pudding in the index? I would use those yorkshire pudding pans and use the beef fat from the roast to grease them. The one big yorkshire pudding in the roasting pan is great but the individual ones are prettier, easier to serve and cook faster.
      Merry Christmas. Enjoy!

      • I did not tie off, I used the individual yorkshire pudding pans and it came out absolutely perfectly. It was maybe the very best dinner I’ve ever prepared and I love high stakes, high degree of difficulty menu items. So now beef wellington has been replaced with something so much more posh and so much easier. Thanks very much.

  71. I have 2 rib roast 1st cut bone tied back on one with 3 ribs the other with 4 how long would I cook them on the grill indirect heat?

    • Good morning, Kathy.
      Do you know how much these roasts weigh?
      Use the same method to calculate time. Weight x 15 – 17mins per pound = total cooking time.
      They are two different sizes so keep in mind that you need to calculate both roasts.
      It is hard to judge exactly how hot the BBQ so rely on your thermometer for sure.
      Remember that your grill is really acting just like an oven and the meat will continue to cook after having come off. Let it rest tented with foil and it will increase 5 – 10 degrees.

        • I am assuming you either have a big grill or two grills – those are big roasts.
          Depending on how you want them ultimately done plan on 15 – 17 minutes per pound.
          The 10 lb roast will take between 2 1/2 – 3 hours
          The 8 lb roast will take between 2 – 2 1/2 hours.
          Make sure they are really cooking indirect!

          With a gas grill I heat the whole grill on high and then once hot turn off either one side or the middle, and turn the other burners to low. Put the meat over the OFF part. Shut the lid and let them them go.
          You really need to make sure that all the meat it not over direct heat.
          Good luck and Merry Christmas.

  72. Great! How kind and helpful to put all this info in one place. I just wanted to add for those who like med-rare but have a wife who unfortunately likes med-well (I know, it’s so sad) I will cook the roast using the 450 then 225 method and after the rest will sear her an end piece in the cast iron skillet until a little more than med.

    By the way, I also roast using a large cast iron skillet.

    Merry Christmas

    • Good morning and Merry Christmas Patrick!
      Great tip on searing for those who want their meat well.
      The cast iron skillet works great, doesn’t it? I did a 5 lb rib roast in my large cast iron skillet earlier this week. It worked very well.
      Thank you for stopping in, have a wonderful day.

  73. Hello, my question is about room temp. for our prime rib. I have 18 lbs. i hope enough to feed 13 people nicely. But how long do I leave it out for the room temp. We are eating at 4ish. How long do you think it will take to cook to med. I was thinking at temp. 130 take out and let it rest.
    Any suggestions, I just found this site, I know it is late, but maybe you can help. I will take any suggestion you have. I have been dry aging it for 6 days in cheese cloth in a different frig, that no one opens. Thanks for all your help..
    Merry Christmas.. Kimberly

    • Kimberly – it sounds like you have a fantastic meal awaiting you!
      First, you have plenty of meat for your crowd. YUM!
      I don’t know what method you have chosen for this gem but your plan to cook to 130 and let rest is right on the money! (I would use the Classic Method unless everyone likes their meat cooked the same.)
      Does everyone like their meat the same or do you need the ends more well and the middle more rare?
      As for room temperature – this is a hot topic. Two hours at room temp is considered max according to the USDA – with a roast as large as yours, I think you would be safe too go a bit longer – but of course, everyone’s room temp is different. Use your best judgement.
      Using the Classic Method – plan on 17 minutes per pound for planning purposes. (About 5 hours* this instinctively seems too long – but you can keep an eye on the roast and if it seems to be approaching 120 too soon, shut the oven off or way down. I say 120 – because the roast will continue to cook even if the oven is off)

      Start at 450 for 15 – 20 minutes and then reduce to 325. Keep an eye on the temp – you can always lower the temp to slow it down if it is cooking too fast.
      8:00 AM – Roast out of the refrigerator to take the chill off.
      9:45 AM – Pre-heat oven to 450
      10:15 AM – Roast goes in the oven – set timer for 15 – 20 minutes (use your judgement here – you have a big roast)
      1:15 PM – check the internal temperature – if cooking too fast reduce heat to 225* (this might not be needed)
      2:15 PM – Keep checking – if needed turn off the oven and leave the roast in the oven. *
      3:15 PM – Roast should be at 130 – Pull roast and tent or wrap with foil – rest for 30 minutes.
      3:45 PM – Carve
      4:00 PM – Serve

      **** These are preventive measures that you may not need – but it is always better to be armed with a solution rather than trying to uncook an over done roast. ****

      Have a very Merry Christmas and wonderful dinner!

      • Thank you so much, we are just aiming for med. No one really wants blood on their plate.

        • By the way this is my first time doing this.. Crazy,, been worried all day….all information regarding this is much grateful.

          • I have read many sites where salt dries out the roast. Is that true. I was not going to add any. just butter really good and spices?
            I wanta thank you for replying so late.

            • I use Kosher salt and I can’t imagine doing a roast without it. Kosher salt, Pepper, garlic and what other herbs sound good. I have never had a dry roast as a result of using salt.

          • Gosh – don’t be worried. I am sure that your roast will be wonderful. Don’t worry at all, it is easier to cook it a little longer or dip into broth than to uncook a well done roast. As for blood on the plate – when the roast is resting you will have juices collecting on the plate or in the foil – don’t worry. Add that juice to your gravy – it does not mean your roast will be blood red. Once carved – there will be more juices – add that to the gravy. Your meat will be wonderful.
            Merry Christmas!

  74. I have cook prime rib for several years for Christmas this year I have a 17 pounder my question is if i cook it at 225 degress do i sear it first haven’t ever done it in the past. but reading some of your post I see that you do. The approximaTe cooking Time per pound is iT sTill going To be 17 minutes per pound

    • Bernadette – If you do the hot sear in the oven at 450 or stove top and cook at 225 your whole roast will be cooked to about the same degree of doneness. Do you all like your meat cooked about the same? At 225 plan on 25 – 30 minutes per pound. (obviously trust your thermometer)
      With the classic method, you do a hot sear in the oven at 450 and reduce to 325, plan on 15 – 17 minutes per pound for this method.
      Whatever method you choose make sure you take that roast out of the refrigerator early enough to take the chill off.
      I am sure your roast will be fabulous! Merry Christmas!

  75. If I have a 10 pound prime rib roast and want to serve it medium rare and plan on searing it in a pan before putting in an oven preheated at 225, How long should it cook in the oven?

    • Hi Michelle – I just did a small rib roast this way – note, I should have seared the top fatty side a bit more than I did. Anyway, back to your question, I would plan on 25 – 30 minutes per pound. Make sure you bring the roast out of the refrigerator and let it sit at room temperature for a couple of hours prior to searing.
      Keep an eye on the internal temp and aim for 130 – it will rise a little bit while resting but not more than 5 degrees.

      • Thank you!!! I have it out now and plan on letting it sit for a total of 3 hours and then in the oven for 3, or until it hits 125-130 and then rest for 20 minutes.
        Thanks so much
        Merry Christmas!!!

  76. Hi, I have a 17lb beef loin tri tip whole roast (boneless)
    purchased from costco. I dont know how long to cook it for. I would like a medium rare roast. I do know to take it out to rest when the thermometer gets to 135 but I dont know the correct cooking temp or when to put in to be ready to eat at 7pm (including rest time)

    • Hi Ines – I don’t think you have a tri-tip, those are usually 2 – 2 1/2 pounds. You probably have a sirloin tip roast. I would suggest a slow roast method, they don’t have a lot of fat and really benefit from slow roasting.
      This is what I would do:
      Today: Rub the whole thing with oil, season with kosher salt and pepper & garlic or Montreal seasoning, wrap tightly in plastic, place in the refrigerator overnight.
      Remove in the morning and allow it to warm up for several hours.
      Preheat oven to 225
      You really need to use an oven proof meat thermometer. Place on a rack and roast at 225. Cooking low and slow will give you a very juicy evenly cooked roast.
      The time will depend on the shape and density of your roast but plan on 25 – 30 minutes per pound.
      If you have a gas oven that does not vent fast:
      Roast until your roast is 120 – turn oven off and leave the door closed – allow the roast to sit in the oven until the temperature is just under 135. Remove from oven and tent with foil. You won’t have to let to rest too long as it has already rested and started reabsorbing the juices.
      If you have an electric oven with fans that vent the heat quickly (like I do) then you need to cook at 225 until the internal temp is 125 – turn off the oven, leave the door closed and allow the roast to come to 135. Same thing, you just tent the meat for about 10 minutes before carving.
      You want your final temp to be 135 for medium rare.
      9:30 AM remove roast from the refrigerator and allow to warm up.
      11:30 AM Preheat oven to 225 Insert meat thermometer into the center of the thickest part of the roast.
      12:00 PM Place seasoned roast in oven. Close the door and let it slow roast. Avoid opening and closing the oven door.
      If you can possible get one of those probe thermometers I would do so, today! It really makes life easier.

      • Thank you for responding so quickly, I just unwrapped the roast to start seasoning it and it turns out It really ia a tri tip. The roast is about 6 or 7 tri tips packaged together. Does the whole roast need to be tied together now? Do I still cook it the same way?

        • Oh gosh! I have purchased those packages of tri-tips! How many people are you serving? I would not suggest trying to tie them together. You are doing the right thing by seasoning them well today. Let me get you directions for a couple of methods. Do you have a grill to use, by chance?

          • OK – I have been thinking about this. (Pretty funny actually!) I have used bd.welds method of slow roast beef with tri-tip and it was really good. (Do you have an electric oven that vents quickly or a gas oven that doesn’t have fans? I will include both methods)
            – Use baking sheets, line with foil, place a cooling rack on top to elevate the tri-tips off the pan.
            – Preheat oven to 225 degrees F (110 degrees C).
            – Heat 1 tablespoon canola oil in a large skillet over medium-high heat until small wisps of smoke rise from the oil. Brown the roast completely, 3 to 4 minutes per side, make sure to really sear the fat side well. Transfer roast to the rack, fat side up.
            For Ovens that don’t vent quickly
            – Bake in the preheated oven until a meat probe thermometer or instant-read meat thermometer inserted into the center reads 115 degrees F (46 degrees C) if you want medium-rare. (About an hour – 1 1/2 hours.
            – Turn off oven and leave the door shut – the residual temperature will continue to cook the meat. until meat probe thermometer reads 130 degrees F (54 degrees C) for medium-rare, 30 to 50 more minutes.
            – Let rest 15 minutes, covered or tented with foil before slicing thin, against the grain.
            If you have an electric oven that vents quickly (like me) do the same thing BUT cook to 125 then shut off the oven. Allow the roast to finish cooking until internal temperature is 130.
            Good Luck. If you have a grill to cook on, let me know – may you can do some in the oven and some on a grill using indirect heat.

            • Ok, so I should brown each one individually. I guess these are not going to take long to cook if they are spread out on a pan. And yes I have two ovens, I have a quick vent electric convection and one regular quick vent no convection

              • Great! Yes, sear each roast (I use a cast iron skillet) They won’t take that long to cook, even using the slow roast method. Some are probably smaller than others – obviously those are going to get done sooner. When you are putting them on the trays put the smaller ones on the same tray. You can take them out and wrap in foil to rest while the other bigger ones finish up.
                Have a wonderful meal!

  77. I have a 11 pound Angus Choice 6 rib roast. I am going to roast it at 200 degrees, let it rest 30 minutes and then return it to the oven to heat it at 450 degrees for 8 minutes. How long should I expect it to roast at 200 degrees before removing it from the oven if I want it to be medium rare throughout.

    • Plan on about 30 minutes per pound at 200. Check the temperature periodically about an hour before you expect it to be done. It is essential that you bring your roast to room temperature when using this method. One thing about this slow roast method is that the internal temperature will not rise as much while resting. You might need more than 8 minutes at 450 to brown the roast. I would plan on pulling the roast initially at about 120 let it rest – before putting it back in the oven check the temperature – that should be your guide as to how long to roast at 450 to brown it up.

  78. Hi Again – after hearing about the wonderful schedule you did for me, my sister is now in a panic. Can you just confirm that I am on target with this for her? She is cooking a 12.5 boneless Choice rib eye roast to eat at 5pm. I tried to mimic the timeframe you did for me.
    Again we appreciate your help, especially on Christmas Eve.
    o Here is a time table:
    11:45 AM – Remove roast from refrigerator
    1:45 AM – Pre heat oven to 450 Insert meat THERMOMETER
    2:00 PM – Put seasoned roast in the oven – set timer for 15 minutes
    2:15 PM – Reduce oven temp to 325
    3:00 PM – Check the temp of the roast – if it is cooking too fast reduce oven temp to 200
    4:15 PM – Roast should be at about 130 – remove roast and tent with foil – leave thermometer in.
    4:45 PM – Carve roast and serve.

    • Hi Terry:
      Yes, it looks like your time table is right on the money. She can expect a 12.5 lb roast to take 3 – 3 1/2 hours.
      Just remind her that if it appears as if the roast is cooking too fast she can always reduce the oven temperature to slow it down. I have rarely had to do that but it is good to know – you can always cook it a bit longer but once it is over cooked you can’t go back.
      Have a wonderful Christmas.

      • I have the exact same roast from Costco but mine is 9 lbs. I’m trying to navigate a day of skiing and then cookig this roast as well as a mashed potatoe casserole in one small oven at our cabin. After I cook the roast, can it stay tented on counter until the potatoes are done?

        • Hi Cici –
          You could certain do the make ahead “Holiday Potatoes” check the recipe Index. Have them ready to go, as soon as the roast is done, wrap it in foil and let rest and put the taters in. The potatoes should be perfectly done about the same time and you are carving your roast.
          As for the potatoes – if they are cold let them sit out at room temp to warm up a bit.
          Have a great day!

  79. Dear Nana – love your post but I am still scared witless. I have cooked standing rib roasts for years and I always end up with rare to medium rare even on the ends. My guest choices range from medium well to medium rare. I have a 14 pound 4 rib PRIME standing rib roast. Should I follow your classic recipe for a 4 rib roast or a 14 pound roast. There is a huge difference in times and this may be why I have never had a fully cooked roast before. We are eating at 4:00pm. Thanks in advance for your life saving help. :~)

    • Hi Kim,
      You have a great piece of meat! WOW – nice.
      The low and slow oven will produce a roast that is cooked to the same degree of doneness throughout.
      I would use the Classic method. Start at 450 then reduce the temperature to 350 instead of 325. The end pieces will be more well done, the center slices medium rare. Cook until the center is the temp you want for medium rare.
      Here is a trick for those that want their meat medium well. Heat beef stock or au jus – not boiling just very hot, dip their slices into the hot juice for just a bit, less than a minute – it will gently cook the meat a bit more.
      Give me a minute and I will get you a time table to help you plan.

      • Expect your 14 lb roast to take 3 1/2 – 4 hours in the oven. This is assuming you want the center medium rare (130 – 135)

        9:00 AM – Remove roast from the refrigerator. Pat it dry.
        10:45 AM – Pre-heat oven to 450 – insert meat thermometer.
        11:15 AM – Place seasoned roast in the oven, set timer for 15 min.
        11:30 AM – Reduce oven temperature to 350
        2:15 PM – Check temp, if cooking too fast reduce temp to slow it
        3:00 – 3:15 The roast should be 125 – 130 – Remove roast
        3:45 PM – Carve
        4:00 PM – Serve

  80. I am confused on when and how often to use the meat thermometer. I have one I have never used. Do I put it in the roast and leave it the entire time or insert it every 15 minutes to check the temperature? I have a small prime rib bone in roast.

    • tahane,
      If your thermometer is actually a oven safe meat thermometer then you can insert it into the thickest part of the meat not touching fat or bone and leave it in the entire time. You don’t want to be opening and closing the oven door constantly as you loose too much heat doing that.
      Look at your roast and decide where the thickest part of the meat is and aim to get the tip of the thermometer in that spot. At the end of the cooking time you can stab it in another place if you are not sure. While resting, a small roast won’t increase in temperature as much as a large roast. Expect it to rise about 5 degrees.

  81. Hi Penny! Absolutely loved your article on prime rib roast. It’s a pricy cut of beef – so gaining some insight before cooking is wise. I have a couple questions for you – – it’s only hubby & I for Christmas so I bought a small roast – just a 2 boner – a little over 2 & half pounds. What seasoning combination do you use to season your roast? And I was planning to start cooking at 450 for about 20-25 minutes, then lower the temp to 200 and cook to an internal temp of 120 – knowing it will rise to around 130 – – I’m shooting for medium pink – – am I on the right track? Any suggestions?

    • You are right on track! Perfect. As for seasoning, I like kosher salt, course ground pepper and garlic. Montreal seasoning blend work great too. I did a small roast last night and used my large cast iron skillet instead of the big roasting pan. It worked great and easier clean up than the big roasting pan. Enjoy!

  82. Excellent blog, Penny! I’m adding this as a web-link to my RB. Though I don’t often have enough people to serve a roast like this, I can dream, can’t I?

    • Thank you Brenda. Sometimes I make up a reason to make Prime Rib. I know what you mean though, I often have either too many people or just hubby and I. I hope you have a very Merry Christmas.

  83. Lovely article. “Prime” Rib is our every year Christmas dinner. One worthy of the splurge once a year. I just wanted to share a carving tip of my own if I might. It is mentioned in article that cooking with rib in adds flavor, and this I agree with wholeheartedly. What I do to make carving way easier is after the roast is fully rested I run either my carving knife or electric knife ,depending how my hands are that day, down the edge of the rib rack slicing it off in one piece. Presto, no more rib, takes a minute, still have all that flavor and now your roast can be easily sliced to suit your thickness wants. I later cut between the ribs and they can be broiled again for a quirky snack, given to dog or added to a soup for a nice beefy addition.

    • Hi Jody,
      Great tip! I love that meat between the bones. You are correct about being able to carve thinner slices, especially if you are feeding a crowd.
      Thanks for stopping in, have a wonderful Christmas.

  84. How big of a ribeye roast (or total pounds if more than one roast) can you cook in one 36″ oven? I’ve always used 2 ovens, but we’ve moved and I only have one now.

    • Hi Becky. I have done a whole rib roast in one oven. It is hard to say how many pounds that is. The trick of course is making sure you have a large roasting pan.
      If you have a BBQ with a rotisserie you could do one on that.
      How many people are you serving?

      • I am serving 22 people.

        After reading your answer, if I can fit a roast in our roasting pan and oven I guess it will cook alright. Think that’s right?

        You’re so nice to answer our questions so quick!

        • I think you will be fine. I know that a full rib roast fits in my largest roasting pan.
          Thank you for stopping in, let me know if you have any other questions.

          • Hi I’m back!
            I ended up getting 2 ribeye roasts – one is 9lbs and the other is 7lbs.

            Would you recommend putting them in one roasting pan or 2 separate pans?

            Thank you for your help and Merry Xmas.

            • Hi Becky –
              You can use one pan if they can share the roasting pan without touching each other – you want air space between the two roasts. If not, use two pans.
              Merry Christmas to you!

  85. This is a fantastic prime rib primer.

    We make one every Christmas, my husband is in charge and always does a great job with it. He gets one with the bone, cuts it off, ties it back together – now I know why he isn’t crazy! He coats it with pickling spice.

    After the roast is done he wraps it in a double layer or foil, then he wraps it with a lot of newspaper and sticks it in a cooler. The roast rests for as long as the champagne is flowing (usually a couple of hours)

    One year we had to drive the roast an hour and half away, 45 minutes into the trip we realized we had forgotten it! We had to back track to pick it up. We didn’t eat that roast until it had been out of the oven for about 5 hours – it was still warm and the BEST one ever!

    Thanks for posting!

    • Amy,
      I can’t imagine being 45 minutes from home and realizing that the roast wasn’t with you! ACK! That is one of those stories that will be told every year for many years to come!

      Good tip about using the cooler to hold the roast. I often transport hot food in coolers. If it is a particularly long time, I heat baking stones – I place a thick towel in the bottom the cooler and put the hot baking stone down and close the lid, it heats the whole cooler and then the pans of food go in hot and off I go.

      Have a wonderful Christmas and don’t forget the roast!

      • Love the tip about the baking stones! Never in a million years would I have thought of that!
        Thanks!

  86. This is great information but I still need some help. My husband bought a 7 rib roast (16.5 lbs) and I have never made one of these before. Reading this I’m a little panicked with all the choices. Medium rare – medium is fine but should I cut the roast in half to insure it is not stone cold in the middle? I have a regular gas oven, no fans and just need to guarantee a delicious roast for our Christmas dinner. We are eating at 5pm. I appreciate any help you can give me.

    • Hi Terry. With a really large roast I would not use the 500 then turn the oven off. You don’t need to cut it in half either. Take the roast out of the refrigerator about 2 hours prior to take the chill off. Season it well use the Classic method. Expect it to take ABOUT 4 hours. So if you are eating at 5 you want your roast to come out of the oven at about 4:15, rest for 30 minutes and 15 minutes for carving.
      Here is a time table:
      10:00 AM – Remove roast from refrigerator
      11:45 AM – Pre heat oven to 450 Insert meat THERMOMETER
      12:15 PM – Put seasoned roast in the oven – set timer for 15 minutes
      12:30 PM – Reduce oven temp to 325
      3:00 PM – Check the temp of the roast – if it is cooking too fast reduce oven temp to 200
      4:15 PM – Roast should be at about 130 – remove roast and tent with foil – leave thermometer in.
      4:45 PM – Carve roast and serve.

      If you don’t own a probe thermometer I suggest you buy one. Insert the probe into the thick end of the roast. I said check at 3 PM but do check sooner, keep an eye on the temp. – if it looks as if the temperature is climbing too fast reduce the oven temp.
      I hope this helps. Have a wonderful Christmas!

      • This information is a huge help. I feel much better now. I will definitely stop today at BBB for the probe thermometer. Thanks very much for your help and have a very Merry Christmas!!

  87. Thank you so much for this perfect timing blog. The sale ads came out and the rib roast are on sale. I’ll be referring to your blog and cooking my very first Prime rib.

    • Hi Sherri. I am glad that this helped. I am sure that your Prime Rib will be fabulous! All the stores have great sales on ribeye roasts right now. Love it! Let me know which method you decide to use.

  88. Just bought my 8+ lbs of beefy ribness tonight, dry aging it in the fridge as we speak. Your blog will help me not make the same mistake I made last year, I’m pulling it at 135!! Thank you Miss Penny:) Your photo looks incredable :)))

    • What method are you using Patty? Does everyone like it cooked the same way? I will be interested to know what your plan is and how it turns out.
      Merry Christmas!

      • I’m gonna try CJ’S recipe from the mag. I am Hoping it comes to room temp in 2 1/2 – 3 hrs and cross my fingers. I got the biggest one Albertsons had, 3 bones and am feeding 7. Better put that ham on the menu too!! Merry Christmas Friend:))

  89. BN: Thanks for the updated prime rib tutorial. I have traditionally used the Chef John method. Correction. I started using it about 20 years before I heard of Chef John, but you know what I meant. I have also tried Ken’s Backward Prime Rib with very satisfactory results.

    • Hi Bikerfamily: The method that Chef John uses has been around for ages and yes I used to use it, until we moved to a home with an oven(s) that vented too fast. I love my oven with convection option but it does not lend itself well to this method.
      Merry Christmas to you and your family!

  90. Forget the prime rib; I’m showing up for the mashed potatoes (don’t hold the butter) and the green beans! A wonderful Christmas to you and yours, Baking Nana, if I don’t talk to you before the 25th.

    • Thank you still emeralds! Merry Christmas to you! Mashed potatoes (the really fattening kind) and of course green beans with bacon will be there too. I will be posting the Parade of Christmas Dinner side dishes within a couple of days.

      • Ah, no wonder the beans look so good. Potatoes, one of the best foods out there. I made one in the microwave last night and was not shy about heaping on the butter after it was done. I’ll be watching for the Parade. (So glad I’ve subscribed and now get notices of what’s going on here.)

  91. Oh, and I forgot. I like to baste my rib roast from time to time while it’s cooking with a light brown butter in which 10 cloves of garlic have been cooked until soft.

  92. I tried bringing a rib roast to room temp (the kitchen was 68 degrees) but it took too long to get it to that temp. LOL, when I first began cooking I always wondered what room temp was until I found out that it really meant to let it stand at room temp. I have tried several methods and like the classic method. A trick I learned long ago about those that are squeamish about med rare cuts of rib roast is to keep a pan of au jus on the stove warm. Just dunk the cut in the au jus and it browns it up without compromising the tenderness of the meat.

    • Hi bd.weld! The meat in the au jus is a great solution for those wanting in a little less ‘red’. The question of what is ‘room temperature’ is a good one! I usually pull the roast and after about 45 minutes, insert the probe thermometer. I know what the temp is rising – personally I do NOT want a hunk of meat starting out in the oven at 68 degrees! Like your slow roast beef for sandwiches, I really like the results of slow roasting.

  93. Hi Baking Nana,

    Quick question, I’ve made Prime Rib a couple times so far and use the method of 500 degrees for 20mins and then slow cook on 200 degrees for a few hours and it comes out perfect every time. The question I have is when you use a meat thermometer, can you keep it in the meat while it’s cooking in the oven? I usually just open the oven and check it periodically but this is time consuming at times.

    Thank you!

    • Marissa, That is exactly why I love the probe thermometers. They are around $20 and worth every penny, you don’t have to open the door. There are other oven proof thermometers, the kind with the dial – but they can be hard to read and I still would end up opening the door. 🙁 Especially at 200 – you don’t want to lose that heat. In the blog post I linked the probe thermometer from Bed Bath and Beyond – just so peeps can see what they look like.
      Merry Christmas Marissa. I hope that helps.

  94. Always love that you do this about rib roast every year-I’m sure it’s a huge help to a lot of people. Got my 14 pounder dry aging. Hope you and your family have a wonderful Christmas!

  95. Hello Baking Nana, thank you so much for the explanation on the different methods of cooking this type of roast beef. I like mine on the well done side, don’t mind a touch of pink just not much. My husband likes his more on the rare side, so he does the cooking when we want to have this type of roast, he always gets it right. Wishing you and your family a very happy holiday season.

    • Good morning, manella. My hubby used to only eat his beef well done, that has changed over the years but he still likes it more done than I do. I am glad your hubby has figured out how to accommodate both of you. Merry Christmas to you and your family.

  96. Thanks for the update on the standing rib roast. I have now successfully cooked this roast several times with fine results, however, I start to get nervous and question myself when I see the buzz flooded with questions and so many different answers. My personal preferred method is to start with the high heat and lower the temp. My nerves are not steady enough to heat up my oven, turn it off, and not check. The low and slow is also not for me because my family’s taste run from (my Mom) bloody rare to medium well. I am a medium rare gal myself. I would love to try a salt encrusted one but I fear of being run out of town on a rail if it did not come out. Thanks again, and Merry Christmas to you and your family!

    • There are so many opinions, like you our family has various tastes. The classic method works great for us when we have the whole gang here.
      Ruining a nice roast like these is a scary thought!

        • Hi Bill:
          I would use the classic method. Make sure you use a rack. I don’t really suggest using the convection setting of your oven if you have a choice – it tends to dry out the roast. If you can’t shut off the convection fans, decrease your oven temp to 300 after searing at 450. Keep a close eye on the internal temperature, when roasting a boneless roast they is a smaller margin for error and they do cook faster than the bone in roasts.

          • I wanted to thank you and let you know the roast was perfect. My daughter (for whom I made it as it was her birthday) said, with her first bite, “This is delicious”! And it was! Pink on the inside and medium on the ends.

            • Oh Sara! Thank You for checking back in! So many do not and I never know if it was a “Hit” or “Miss”
              I am so happy to hear your experience what a HIT!
              Happy Birthday to your daughter!
              Thank You!
              Blessings!

              • It was most definitely a HIT! When I heard my daughter spontaneously say , “This is delicious” I was thrilled and so thankful to you. It was so nice to have help and advice. I shared your site on Facebook and have expressed my gratitude for your time and kindness to all.

                I’m checking the site to see if you have brisket advice! 🙂

                Blessings and best wishes for a wonderful Christmas and New Year!