Here’s a classic, show-stopping recipe for a Standing Rib Roast — tender, juicy, and perfectly seasoned for a special occasion.
🥩 Standing Rib Roast (Prime Rib)
🛒 Ingredients (Serves 6–8)
- 1 standing rib roast (4–6 ribs, about 6–8 lbs / 2.7–3.6 kg)
- 4 cloves garlic, minced
- 2–3 tbsp olive oil or softened butter
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp fresh or dried rosemary
- 1 tsp fresh or dried thyme
- Optional: 1–2 tsp Dijon mustard for a crust
👩🍳 Instructions
1️⃣ Prepare the Roast
- Remove the roast from the fridge 2–3 hours before cooking to reach room temperature.
- Pat dry with paper towels.
- Mix garlic, olive oil/butter, salt, pepper, rosemary, thyme, and optional mustard.
- Rub mixture all over the roast.
2️⃣ Preheat Oven
- Preheat oven to 450°F (230°C).
3️⃣ Roast High Heat
- Place the roast bone-side down on a rack in a roasting pan.
- Roast 15–20 minutes to sear and develop a crust.
4️⃣ Reduce Heat & Continue Cooking
- Reduce oven to 325°F (165°C).
- Roast until internal temperature reaches desired doneness:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- This typically takes 1 ½–2 ½ hours depending on roast size.
5️⃣ Rest the Meat
- Remove roast from oven and tent with foil.
- Rest 20–30 minutes to allow juices to redistribute.
6️⃣ Carve & Serve
- Slice between the ribs for individual servings.
- Serve with au jus, horseradish sauce, or creamy mashed potatoes.
🔥 Tips & Variations
- Perfect crust: Salt the roast generously the night before and refrigerate uncovered for a drier surface.
- Garlic herb butter: Mix butter with garlic and herbs and brush on the roast while resting for extra flavor.
- Pan gravy: Deglaze the roasting pan with beef broth or red wine, reduce, and serve alongside the roast.
- Side pairing: Yorkshire pudding, roasted vegetables, or mashed potatoes.
If you want, I can provide a foolproof method for a perfectly medium-rare prime rib with a garlic-herb crust and pan jus that guarantees juicy, tender slices every time.
