Here’s a classic, succulent recipe for Standing Rib Roast — perfect for a special occasion or holiday dinner.
🥩 Standing Rib Roast (Prime Rib)
🛒 Ingredients (Serves 6–8)
- 4–6 lb (1.8–2.7 kg) standing rib roast, bone-in
- 2–3 tbsp olive oil or softened butter
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Optional: 1 tsp onion powder or paprika
👩🍳 Instructions
1️⃣ Prepare Roast
- Remove roast from refrigerator 2 hours before cooking to bring it to room temperature.
- Preheat oven to 450°F (230°C).
- Pat roast dry with paper towels.
2️⃣ Season
- Mix olive oil or butter with garlic, salt, pepper, rosemary, thyme, and optional spices.
- Rub mixture evenly over the entire roast.
3️⃣ Roast
- Place roast on a rack in a roasting pan, bone side down.
- Roast at 450°F (230°C) for 15–20 minutes to sear the outside.
- Reduce oven temperature to 325°F (160°C) and continue roasting:
- Rare: 120–125°F (49–52°C) internal temp
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Use a meat thermometer inserted into the thickest part (not touching bone) for accuracy.
4️⃣ Rest
- Remove roast from oven, tent loosely with foil, and let rest 20–30 minutes before slicing.
- This allows juices to redistribute for a juicy, tender roast.
5️⃣ Serve
- Slice between the bones for individual servings.
- Serve with au jus, horseradish sauce, or your favorite sides (roasted potatoes, vegetables, or Yorkshire pudding).
🔥 Tips & Variations
- Crust boost: Add Dijon mustard to the rub before seasoning for extra flavor.
- Garlic-herb butter: Spread butter under the roast’s fat layer for even more flavor.
- Oven variation: Reverse-sear method — slow roast at 250°F, then sear at 500°F for 10 minutes at the end for a perfect crust.
- Make-ahead: Season the roast and refrigerate uncovered overnight for a more intense flavor and better crust.
If you want, I can provide a step-by-step restaurant-style standing rib roast recipe with garlic-herb crust and a simple pan jus that elevates it to gourmet quality.
Do you want me to do that?
