Bone-In Prime Rib Roast Recipe

Nothing says celebration quite like a standing rib roast. A bone-in Savenor’s prime rib roast, seasoned with our Prime Beef Rub and roasted low and slow at 325°F over carrots, onions and beef stock, gets basted every half hour so the pan juices build as it cooks. Here’s how to cook a prime rib roast of any size — from an intimate 2-rib dinner to a full 7-rib holiday centerpiece.

Choose your roast size below — servings, roasting time and when to start checking adjust automatically.

‹ ›

Ingredients

• 1Savenor’s 4-Rib Prime Rib Roast (about 10 lb)
• 2 tbspoil
• ¾ cupchopped carrots
• ¾ cupchopped onions
• ½ tspdried thyme
• 2 cupsbeef stock
• To tasteSavenor’s Prime Beef Rub (season generously)

Instructions

1. Preheat the oven
   Preheat your oven to 325°F.
2. Prepare the roast
   Pat the roast dry with paper towels. Rub the exposed ends of the meat with oil, then season generously all over with Savenor’s Prime Beef Rub.
3. Set up the pan
   Place the roast bone-side down, fat side up, in a roasting pan. Pour 2 cups of beef stock into the bottom of the pan to keep the drippings from burning and to form the base of the pan juices.
4. Add the vegetables
   Scatter the chopped carrots and onions around the roast and sprinkle them with the dried thyme.
5. Roast and baste
   Place the pan on the lower-middle rack of the oven. Roast, basting the meat and vegetables with the pan juices every 30 minutes. Plan on roughly 15–18 minutes per pound — about 2½–3 hours for your roast.
6. Check the temperature
   Begin checking the internal temperature with an instant-read thermometer in the thickest part of the meat, away from the bone, after 2 hours. Remove the roast when it reaches 120°F for rare, 125–130°F for medium-rare, or 135–140°F for medium.
7. Rest and slice
   Transfer the roast to a cutting board or platter. Remove any trussing strings and let it rest, uncovered, for 20–30 minutes before slicing.

Roasting Guide by Size