Oven Roasted Bone-In Rib Roast Instructions

Oven Roasted Bone-In Rib Roast Instructions

Discover the art of cooking a delectable Oven Roasted Bone-In Rib Roast with these comprehensive instructions. Perfectly crafted for a savory dining experience, this roast promises tender, juicy meat with flavorful juices locked in every bite. Follow these steps to create a culinary masterpiece that will elevate any occasion, whether it’s a festive celebration or an intimate family dinner.

Remember, always check the temperature with a meat thermometer.

Medium Rare


Medium Well


  • 1 Bone-In Rib Roast (aprx 5 lbs)
  • 1 Stone Cold Meats Wagyu Rosemary Butter
  • 1/2 cup Stone Cold Meats 50 Shades of Steak (if not pre-seasoned)
  • Optional: 1 or 2 Cloves Garlic
  • 1 cup Red Wine, Stock or Water

Cooking Instructions

  1. Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking. (For a larger rib roast, make it two or three)
  2. Preheat the oven to 450°F.
  3. Place the rib roast, bone side down, in a large roasting pan. Coat with Wagyu Rosemary Butter and Season with Stone Cold Meats 50 Shades Steak. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.
  4. Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350°F and continue to roast about 1 hour; check in several places with a meat thermometer.  When no spot registers under 125°F (120°F if you like your meat extra rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155°F.
  5. Remove the rib roast from the oven. Pour off all but a few tablespoons of the fat and place the roasting pan over a burner set to high.  Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half.
  6. Removes from pan to a rest for 5-10minutes. Slice and serve the roast with sauce reduction.

It pairs GREAT with Stone Cold Meats House Made Au Jus or Horseradish Cream Sauce!