Rib Roast: How to Make a Fabulous Rib Roast

A juicy prime rib roast, the outside crusty and crisp, the inside rare and juicy. It may seem like an impossible task to prepare a perfect prime rib roast but all it takes is a little time, and of course a choice prime rib roast.

Bone in prime rib roasts are a little more flavorful than boneless. Choice is a grade of meat and is a step up from bargain grocery store meat. The rib roast should be marked USDA Choice (even though the roast is called 'prime' rib roast.) Prime is the highest USDA grade of meat but is usually only available to restaurants.

Select a rib roast that that weighs 75% as many guests as you are planning to serve. In other words if you will have 10 people for dinner, your rib roast should weigh seven pounds. That allows for leftovers. If you don't want leftovers then plan on a half pound per person. In that case a five pound rib roast would serve 10 people.

Bring the rib roast to room temperature by taking it out of the fridge an hour before roasting. Rub with a mixture of olive oil, freshly chopped herbs, and garlic. Basil, tarragon, and chives is a good combination, so is parsley, thyme and rosemary. If you don't like garlic don't use it.

Preheat the oven to 450 degrees. Place the roast in the oven, fat side up, bone side down. Immediately turn down the heat to 325 degrees. Do NOT open the oven again until the rib roast is nearly done. Follow the chart below for an estimated roasting time based on weight and doneness.

Use a meat thermometer to insure that the rib roast is finished to your degree of doneness. About 30 minutes before you expect the rib roast to be done, insert the meat thermometer into the thickest part of the rib roast without touching any bone. When it reaches within 20 degrees of the wellness temperature you prefer, remove the meat from the oven. The meat will continue to cook for another 15 to 20 minutes after it's out.

Let the rib roast sit for 15 to 20 minutes so the juices are retained within the rib roast

Rare meat reaches an internal temperature of 120 degrees.
Medium rare (dark pink in the middle) reaches about 130 degrees
Medium done (very light pink) 140 degrees
Medium well ( no trace of pink whatever) 150 degrees
Well done (meat is brown throughout) 160 degrees

4 to 5 pounds 60 to 70 minutes to reach 120 degrees F
7 to 8.5 pounds 1 1/2 to 1 3/4 hours to reach 120 degrees F
9 to 10.5 pounds 1 3/4 to 2 1/4 hours to reach 120 degrees F
11 to 13.5 pounds 2 1/4 to 2 3/4 hours to reach 120 degrees F
14 to16 pounds450 deg/325 deg F3 to 3 1/4 hours to reach 120 degrees F
Remove the bones or serve each portion of the rib roast with a bone intact.

Grilling Tips