Best 10 Rib Roast Bone In Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Bone-in Rib Roast: A Culinary Journey Through Flavor and Tradition**

Indulge in a culinary masterpiece with our comprehensive guide to cooking bone-in rib roast. Discover the secrets to achieving tender, juicy, and flavorful results every time. From classic roasting techniques to modern flavor infusions, this article offers a diverse range of recipes that cater to every palate. Explore the art of creating a perfect crust, experimenting with rubs and marinades, and mastering the art of cooking to your desired doneness. Whether you prefer a traditional prime rib roast or a more adventurous dry-aged option, our expert tips and step-by-step instructions will elevate your rib roast to a new level of excellence. Prepare to tantalize your taste buds and impress your guests with this iconic dish, perfect for special occasions or a cozy family dinner.

Here are our top 10 tried and tested recipes!

BONE-IN RIB ROAST RECIPE



Bone-In Rib Roast Recipe image

With a flavorful crust on the outside and perfectly tender meat on the inside, this bone-in rib roast is surprisingly easy! Made with only a couple of ingredients and with simple cooking instructions.

Provided by Katie Moseman

Categories     Entree

Time 3h10m

Number Of Ingredients 4

8 pounds bone-in rib roast
Sea salt
Black pepper
Salt free steak seasoning

Steps:

  • Preheat the oven to 425 F and line a roasting pan with foil for easy cleanup. Place a rack in the roasting pan. (If you don't have a rack, crunch up a long piece of aluminum foil into a loose coil and place it in the roasting pan.)
  • Sprinkle all sides of the roast with sea salt, black pepper, and steak seasoning, pressing the seasonings gently into the roast as you go. If you have an oven-safe meat thermometer, you may insert it into the thickest part of the roast now, before it goes in the oven.
  • Place the seasoned roast fatty side up on the roasting rack. Roast for 15 minutes at 425 F.
  • Reduce the temperature to 325 F and continue cooking for about 2 hours and 45 minutes, or until a meat thermometer reads 135-140 F.
  • Remove roast from oven and let rest 15 minutes. Slice across the grain to serve.

Nutrition Facts : Calories 562 kcal, Protein 61 g, Fat 33 g, SaturatedFat 7 g, Cholesterol 175 mg, Sodium 169 mg, ServingSize 1 serving

EASY STANDING RIB ROAST



Easy Standing Rib Roast image

The rub will form a crust of flavor for the meat.

Provided by SharoninTN

Categories     Main Dish Recipes     Roast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
  • Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
  • Let rib roast stand for 10 to 20 minutes before carving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg

FOOLPROOF RIB ROAST



Foolproof Rib Roast image

I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.

Provided by SALSIEPIE

Categories     100+ Everyday Cooking Recipes

Time 5h5m

Yield 6

Number Of Ingredients 4

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  • Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g

STANDING RIB ROAST



Standing Rib Roast image

Provided by Anne Burrell

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
  • Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
  • Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
  • Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
  • Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

ROASTED BONE-IN RIB-EYE FOR TWO



Roasted Bone-in Rib-Eye for Two image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 2 servings

Number Of Ingredients 23

2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 (48 to 52-ounce) bone-in rib-eye
1 tablespoon olive oil
Creamed Spinach, recipe follows
Potato Gratin, recipe follows
1 teaspoon unsalted butter
2 1/2 pounds fresh baby spinach, rinsed
1/2 cup water, or as needed
2 cups heavy cream
2 tablespoons cornstarch
1/4 cup milk
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 packed cup grated sharp or medium Cheddar
1 quart heavy cream
6 egg yolks
Salt
White pepper
Butter, for dish
3 pounds Idaho potatoes, peeled and thinly sliced vertically
1 pound Gruyere, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
  • Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
  • Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
  • Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
  • Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
  • Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.

PERFECT RIB ROAST



Perfect Rib Roast image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 3

1 (3-rib) standing rib roast (7 pounds), the first cut, aged if possible, set at room temperature for up to 3 hours, and tied
Salt
Ground black pepper

Steps:

  • Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.
  • Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
  • Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.
  • Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.

STANDING RIB ROAST OF BEEF



Standing Rib Roast of Beef image

Provided by Food Network

Yield 5 to 8 portions

Number Of Ingredients 7

1 ovenready rib roast of beef, approximately 4 1/2 to 5 1/2 pounds, 4 or 5 bones
1/4 cup olive oil
1/4 cup coarsely ground black pepper
3 tablespoons coarse salt
2 tablespoons chopped fresh garlic
3 tablespoons dry thyme
3 tablespoons dry rosemary

Steps:

  • Preheat the oven to 425 degrees.
  • Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes.
  • At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container.
  • Remove the roast from the oven and allow to stand for 20 minutes before carving.
  • After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bonesidedown on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached . Carve the boneless meat into 1/2-inch thick slices.

ROASTED PRIME RIB BONES OR BEEF SHORT RIBS



Roasted Prime Rib Bones or Beef Short Ribs image

I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.

Provided by Kittencalrecipezazz

Categories     Pork

Time 2h35m

Yield 4-5 serving(s)

Number Of Ingredients 14

6 -7 lbs beef bones (prime rib roast bones)
seasoning salt (do not use too much salt to season the ribs!)
pepper
1 teaspoon garlic powder (optional or to taste)
1 -2 tablespoon minced fresh garlic
2 1/2 cups ketchup
1/2-3/4 cup cider vinegar (can use white vinegar also or half and half)
1/4 cup sugar
1/3 cup brown sugar (or to taste)
3 teaspoons chili powder
1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons mustard powder
2 large onions, coarsley chopped
salt and pepper

Steps:

  • Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
  • Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
  • Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
  • In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
  • Add in chopped onions; mix well.
  • Pour the sauce over ribs, and mix with your hands to coat the ribs.
  • Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
  • Delicious!

Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2

EASY PRIME RIB ROAST



Easy Prime Rib Roast image

I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!

Provided by TheGoddessGiGi

Categories     Main Dish Recipes     Roast Recipes

Time 4h50m

Yield 8

Number Of Ingredients 8

4 cloves garlic, finely chopped, or more to taste
¼ teaspoon dried rosemary, or more to taste
1 pinch crushed dried sage
1 pinch finely ground dried thyme
salt and ground black pepper to taste
1 (4.5 pound) bone-in prime rib roast
¼ cup Worcestershire sauce, or more to taste
¼ cup soy sauce, or more to taste

Steps:

  • Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
  • Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g

EASY RIB EYE ROAST



Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

Tips:

  • Choose the right roast: Look for a rib roast that is at least 3 inches thick and has good marbling. A bone-in roast will be more flavorful than a boneless roast.
  • Prepare the roast: Remove the rib bones from the roast, if desired. Season the roast with salt, pepper, and your favorite herbs and spices.
  • Cook the roast: Preheat your oven to 450°F. Place the roast in a roasting pan and cook for 15 minutes. Reduce the oven temperature to 325°F and continue to cook the roast for 2½ to 3 hours, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
  • Let the roast rest: Remove the roast from the oven and let it rest for 10 minutes before carving.
  • Serve the roast: Carve the roast against the grain and serve with your favorite sides.

Conclusion:

Rib roast is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can cook a rib roast that is juicy, tender, and flavorful. So next time you're looking for a special meal, give rib roast a try!

Related Topics