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A bone-In prime rib roast cut on a cutting board.
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Prime Rib Roast (Bone-In)

Bone-In Prime Rib Roast can be a super soft and juicy cut if you know how to cook it! This recipe gives you all the tips and tricks you need from seasoning to cook time.
Prep Time1 hour 30 minutes
Cook Time2 hours 15 minutes
Resting Time45 minutes
Total Time4 hours 30 minutes
Servings: 12
Calories: 1014kcal
Author: Karin and Ken

Ingredients

  • 9 pound bone-in prime rib roast room temperature, about 1 ½ - 2 hours
  • prime rib rub I used half of the Prime Rib Rub recipe, so about ¼ cup

Instructions

  • Preheat oven to 250F, put rack 1 down from middle.
  • Pat roast dry and rub the prime rib rub all over.
  • Place on a roasting pan, leave uncovered, and cook until 120F (for medium-rare), then take out, tent and rest for about 45 minutes (it should rise to about 125-130F).
  • Before it gets to the rested temperature, move the rack to the middle, and preheat oven 475F. Once preheated, place back in the oven and sear the outside for about 10-12 minutes or until a deep golden.
  • Serve immediately.

Notes

  • A meat thermometer, preferably oven-safe, is a must when cooking a prime rib because the timing is based on its temperature.
  • Allow your prime rib roast plenty of time to rest before you slice it so the juices can redistribute, and you won’t end up with dry meat.
  • Cook your bone-in roast uncovered for the best results. You only need to tent it with foil while it’s resting.

Nutrition

Calories: 1014kcal | Protein: 46g | Fat: 90g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 39g | Cholesterol: 206mg | Sodium: 151mg | Potassium: 752mg | Calcium: 26mg | Iron: 5mg