How Long To Cook Prime Rib At 350°F

Cooking your prime rib at a temp of 350°F?

Cooking at this temperature is known as fast and hot in the BBQ world! Cooking at this temperature does come with its pros and cons however it is a great way to cook your meat faster.

Wondering how long you need to cook it to get it to your desired doneness?

Below you’ll see exactly how long you need to cook your prime rib.

How Long to Cook Prime Rib At 350°F Per Pound For Medium 

To get medium prime rib you need to cook it for 20 minutes per pound at 350°F 

This level of doneness is what I usually go for as there is still a pink center and the fat has time to render.

How Long to Cook Prime Rib At 350°F Per Pound For Rare

To get a rare prime rib you need to cook it for 15 minutes per pound at 350°F.

How Long to Cook Prime Rib At 350°F Per Pound For Well Done

To get a well-done prime rib you need to cook it for 25 minutes per pound at 350°F.

Example Of Cooking A 8-Pound Rib Roast Medium

Let’s say your prime meat cuts weigh 8 pounds and you prefer medium doneness. An 8-pound roast will take 160 minutes at 350°F. (2.6 hours)

Accurately Monitoring The Cooking Time 

Now we know how to calculate the cooking time.

But how can we further ensure that we are accurate?

Know The Exact Weight 

Make sure you know the exact weight of the rib roast. This will be on the packaging if you got it in the store.

I recommend you buy fresh and free range from a butcher. Always confirm the weight with them on purchase. You will also need to know how many people your cooking for, this dictates how much prime rib you need to cook.

Meat Grading & Trimming The Fat Cap

Prime rib comes of from the standing rib roast, which located in the rib cage of a cow. These cuts of meat that contain a high percentage of fat. This is not a bad thing and part of why it tastes so good!

Prime ribs are graded on the amount of intramuscular fat which gives tastier juices and a rich flavor.

The subcutaneous fat (outside cap) can stop the meat proteins from cooking so you want to get it trimmed to 1/2 an inch. This cut can be an expensive roast to cook.

Especially if you buy USDA choice prime-grade beef.

So do it right!

Bone-In Or Bone-Out?

A boneless roast contains more meat per weight than a bone-in roast.

A bone-in roast may also take longer to cook than a boneless rib roast as the heat has to penetrate the rib bones. 

Factor in whether or not you are cooking bone-in or out when estimating timings as this can affect your prime rib roast recipe. You will find that the string is usually left on the prime rib when cooking a bone-in roast.

By making the meat dry from overcooking as you didn’t factor in the weight of the bone.

Note: You can make some declious stocks and soups with the prime rib bones you chose to remove them

Indirect Or Direct Heat?

350°F is a high temperature for cooking cuts of beef which should be done with indirect heat and covered with foil.

This will allow for the fat and connective to render during the roasting time resulting in tender muscle fibers (meat) and the reintroduction of natural juices.

The layer of foil will protect it from burning.

Forming A Crust From The Fat Cap With Direct Heat

Remember of that layer of fat on the cap?

A sign of perfectly executed rib roasts is a well-browned crust by pan-sealing the entire roast with a bit of kosher salt to develop an outer crust from the fat.

This locks in juices and removes surface moisture for your rib roast recipe for the ultimate roast beef-eating experience.

You can also try a reverse sear on the outer layer of fat which is the same as above, just after it has cooked through!

What Internal Cooking Temperature Does The Meat Need To Be?

Below is the temperature chart before the consumption of a rib of beef based on the preferred levels of doneness.

Remember that the cooked temp of your meat can vary based on things like a thicker crust, grade of beef, or pound of bone.

Internal Temperature Gradients For Doneness 

Rare – 125°F on a meat thermomoeter.

Medium – 135°F on a meat thermometer.

Welldone – 155°F on a meat thermometer

Resting & Carryover Cooking Process

Cover with foil or butcher paper while resting. The internal temp will raise by about 10°F during this process.

Which is known as carryover cooking.

Remove from your hot oven or grill a little bit before your required perfect temperature.

Keep the meat thermometer in so you can monitor it while resting.

Letting the prime rib roast meat rest is an important part of the process. Rest for 10 minutes per pound of meat.

Remove the aluminum foil or paper just minutes before carving.

Accurately Monitoring The Internal Temperature With A Meat Probe

Arguably the most important tool in all your cook time!

Have calibrated temperature probes to accurately monitor the internal temperature.

These are a type of digital thermometer you insert into the flesh during cooking. They update you in real time for an accurate reading.

Temperature control is critical for a successful cook. Remember that these timings are estimations.

Knowing an exact cooking time is impossible. So an instant-read thermometer is the most accurate and safe way to know the perfect doneness.

Optimum Temperature Ranges

The standard temperature range is 20°F above or below your set temperature. This will depend on what you are using to cook the ribeye roast.

What Should I Cook The Prime Rib?

A convection oven or pellet smoker is best for the perfect holiday roast.

Below are some tips for slow roasting and smoking on these at 350°F. Just remember to consider the above factors so you can be confident when serving up a holiday dinner.

Enjoy!

On A Pellet Smoker

A smoked prime rib roast is my favourite.

Set the temperature to 350°F.

While waiting for the temp, seal the fat for a delicious brown crust. Think about the type of wood chips you want to use.

A pellet smoker will maintain a consistent temperature within 5-7 degrees, so use the calculations above to figure out how long to cook your meat for. Place your prime rib fat side down, this acts to protect the meat and also allows the fat to render more.

Monitor the internal temperature with the probe.

Cooking Tips For Side Dishes 

What are you serving as a side with your rib roast?

Smoked baked potatoes covered with rosemary coarse sea salt or,

With butter and crushed cloves of garlic on a baking tray or,

Or roasted broccoli and green beans and creamy horseradish sauce?

Roasting In A Conventional Oven

Start warming a 350-degree oven set to fan mode. In a small bowl, mix together the olive, rosemary, and black pepper. Rub all over the rib roast.

While you wait for the oven temp you can start on that nice crisp-meat crust!

Put the roast on an oven rack or baking sheet. This will catch the beef juices when cooking.

Then place it at the top of your preheated oven. Be careful not to keep opening the door as this can drastically reduce the heat.

Monitor the internal temperatures with an oven thermometer. Cook until center of roast shows 120-125°F on an instant-read thermometer for rare, 130°F for medium-rare, or 135°F for medium to medium-well.

Note: Oven temperatures can jump around if you open the door.

Try to avoid doing so through the cooking process.

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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