🥩 Standing Rib Roast (Prime Rib)
Servings: 6–8
Prep Time: 15–20 minutes
Cook Time: 1.5–2.5 hours (depending on size and desired doneness)
Ingredients:
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1 standing rib roast (bone-in, 4–6 ribs, about 4–6 lbs)
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3–4 cloves garlic, minced
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2 tbsp olive oil or softened butter
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1 tbsp fresh rosemary, chopped (or 1 tsp dried)
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1 tbsp fresh thyme, chopped (or 1 tsp dried)
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1–2 tsp salt (kosher preferred)
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1 tsp black pepper
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Optional: 1 tsp paprika or mustard powder for extra flavor
Instructions:
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Prep the roast:
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Remove the roast from the fridge 1–2 hours before cooking to reach room temperature.
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Pat dry with paper towels.
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Season:
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Mix garlic, olive oil (or butter), rosemary, thyme, salt, pepper, and optional paprika into a paste.
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Rub evenly over the entire roast, including under the fat cap if possible.
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Preheat oven:
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For a traditional roast, preheat to 450°F (230°C).
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Roasting method (high-then-low):
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Place roast bone-side down on a rack in a roasting pan.
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Roast at 450°F for 15–20 minutes to sear the outside.
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Reduce oven to 325°F (160°C) and continue roasting:
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Rare: 15 minutes per pound, internal 120–125°F
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Medium-Rare: 16–17 minutes per pound, internal 130–135°F
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Medium: 18–19 minutes per pound, internal 140–145°F
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Rest the roast:
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Remove from oven and tent loosely with foil.
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Let rest 20–30 minutes to allow juices to redistribute (internal temp will rise ~5°F).
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Carve & serve:
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Slice between the bones for rib chops or remove bones and slice roast.
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Serve with au jus, horseradish sauce, or a creamy horseradish cream.
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Tips & Variations:
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🌿 Herb crust: Add parsley, sage, or oregano to the rub for extra flavor.
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🧄 Garlic infusion: Insert slivers of garlic into small cuts in the roast.
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🔥 Reverse sear: Roast low (250°F) to desired internal temp, then sear at 500°F for 10–15 minutes for crust.
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🥩 Boneless version: Follow same method; cook slightly less time per pound.
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🍷 Pan sauce: Deglaze roasting pan with red wine or beef broth, reduce, and stir in butter for a rich sauce.
If you want, I can also give a slow-roasted, ultra-tender method for standing rib roast that maximizes flavor and ensures perfect medium-rare throughout. Do you want that version?
