To cook a rib roast in the oven, prepare the roast by first rubbing it with spices at least two hours before cooking. It is preferable to season the rib roast the night before and remove from the refrigerator two hours prior to cooking.
Preheat an oven to 450?F for at least 30 minutes while the bone-in rib roast comes to room temperature. Place the roast in a high-sided roasting pan, bone-side down. A roasting rack is not necessary. Bake the roast for 15 minutes, then reduce the temperature to 325?F. For a medium-rare roast, continue to cook the roast until a meat thermometer inserted in the middle reads 110?F, approximately 15 minutes for every pound of rib roast. Remove roast from the oven, and allow to rest for 20 minutes before carving.
To cook a bone-in rib roast on the grill, rub the rib roast with seasoning at least two hours prior to cooking. Allow the rib roast to stand at room temperature for at least one hour before grilling.
Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees Fahrenheit. Brush the meat and grill grates with oil to prevent sticking. Place the meat, bone-side down, on the rack directly in the center of the grill, and cover the grill. Grill until a meat thermometer registers 125 degrees Fahrenheit for medium-rare. Let the meat rest 20 minutes before carving.Learn more about Meat