Here’s a classic Standing Rib Roast (Prime Rib) recipe — tender, juicy, and perfect for a holiday or special dinner.
🥩 Standing Rib Roast (Prime Rib)
Ingredients (8–10 servings)
- 1 standing rib roast, bone-in (about 4–6 lbs, 2–3 ribs)
- 2–3 tbsp olive oil
- 4–5 garlic cloves, minced
- 2 tsp salt (kosher preferred)
- 1–2 tsp black pepper
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Optional: 1 tsp Dijon mustard
Instructions
1. Prepare the Roast
- Remove the roast from the refrigerator 1–2 hours before cooking to reach room temperature.
- Pat dry with paper towels.
2. Season
- Mix garlic, salt, pepper, rosemary, thyme, and olive oil (add mustard if using).
- Rub evenly over the entire roast.
3. Preheat Oven
- Preheat to 450°F (230°C).
4. Roast (Initial High Heat)
- Place the roast fat-side up on a rack in a roasting pan.
- Roast 15–20 minutes to sear the outside and develop a crust.
5. Lower Heat
- Reduce oven to 325°F (165°C).
- Continue roasting about 15 minutes per pound for medium-rare (internal temp ~125–130°F).
6. Rest
- Remove roast from oven and cover loosely with foil.
- Let rest 20–30 minutes; internal temperature will rise ~5–10°F.
- This keeps juices inside.
7. Carve and Serve
- Slice between the bones for perfect rib portions.
- Serve with au jus, horseradish sauce, or gravy.
⭐ Tips for a Perfect Standing Rib Roast
- Use a meat thermometer — it’s the most reliable way to get your desired doneness.
- Rare: 120–125°F
- Medium-rare: 125–130°F
- Medium: 135–140°F
- Resting is crucial — cutting too early makes it dry.
- Optional herb crust: Mix breadcrumbs, herbs, and butter for a golden crust.
- Make au jus: Deglaze the pan with beef stock and wine, simmer, and strain.
I can also give you:
- A slow-roast method for even more tender meat
- A herb-crusted variation
- A smaller 2–3 rib roast timing guide
Do you want me to give the slow-roast version for extra tenderness?
