Estimating Your Roast Size | Preparation | | Determining Doneness | Recipes
ESTIMATING YOUR ROAST
When ordering a Bone-In or Boned & Tied rib roast, keep in mind that the diameter of the eye can vary from animal to animal which will affect the size of the final cut.
For this reason, we sell our rib roasts by weight, not by number of bones.
Weight | Bone-In Roast | Boned & Tied Roast | Boneless Roast |
|---|---|---|---|
| Weight per bone | Approx. 2 lbs. | Approx. 2 lbs. | Not applicable |
| Weight per serving | 1 1/4 lbs. | 1 1/4 lbs. | 1 lb. |
Here is a chart explaining how to estimate how many servings you’ll get from a rib roast, depending on weight and whether bone-in or boneless.
Servings | Bone-In Roast | Boned & Tied Roast | Boneless Roast |
|---|---|---|---|
| 3–4 adults | 4 lb. (2 bones) | 4 lb. (2 bones) | 3 lb. |
| 4–5 adults | 5 lb. (2-3 bones) | 5 lb. (2-3 bones) | 4 lb. |
| 5–6 adults | 6 lb. (3 bones) | 6 lb. (3 bones) | 5 lb. |
| 6–7 adults | 7 lb. (3-4 bones) | 7 lb. (3-4 bones) | 6 lb. |
| 8–10 adults | 10 lb. (5 bones) | 10 lb. (5 bones) | 8 lb. |
| 10–12 adults | 14 lb. (7 bones) | 14 lb. (7 bones) | 11 lb. |
For dry-aged beef, 1 rib bone = approximately 2 inches in length. Most standard roasting pans are between 16 and 18 inches in length.
PREPARATION
1. Bring roast to room temperature.
2. Preheat oven to 350°F.
3. Take out of seal and pat dry.
4. Rub with olive oil.
5. Season with coarse Kosher or sea salt and freshly ground pepper.TIME & TEMPERATURE
Desired Doneness | Cooking Time (at 350°F) | Internal Temperature |
|---|---|---|
| Rare | 15-16 minutes per pound | 125° F |
| Medium Rare | 16-17 minutes per pound | 130-135° F |
| Medium | 18 minutes per pound | 140° F |
| Medium Well | 19 minutes per pound | 150° F |
| Well Done | 20 minutes per pound | 160° F |
DONENESS
To determine the roast's internal temperature for doneness, we recommend using an instant-read thermometer.
And, as a caution, we also recommend against poking the meat too much or too soon while cooking as it causes some drainage of the natural juices.
Wait until you are within 20-30 minutes of your estimated cooking time before inserting the thermometer the first time.
Insert at the thickest part of the roast, but away from any bone if you are roasting with the bones on.
Allow prime rib roast to rest for 15 to 20 minutes after being removed from the oven and before slicing.
RECIPES
Here are links to some of our favorite rib roast preparations:
