Standing rib roast

A Standing Rib Roast, also known as a Prime Rib, is a showstopper of a dish that’s perfect for special occasions like holidays, birthdays, or any celebration. It’s flavorful, tender, and visually impressive when served. Here’s a straightforward recipe to help you make a standing rib roast that’s perfectly cooked with a delicious crust.

Standing Rib Roast (Prime Rib) Recipe

Ingredients:

• 1 standing rib roast (about 4-6 pounds, bone-in; this will serve 6-8 people)
• 3-4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard (optional, for a flavorful crust)
• 1-2 cups beef broth (for pan roasting)

Instructions:

1. Prepare the Roast:
   • Bring to room temperature: Take the roast out of the fridge about 2 hours before cooking to allow it to come to room temperature. This ensures even cooking.
   • Preheat oven: Preheat your oven to 450°F (230°C).
2. Season the Roast:
   • In a small bowl, mix the minced garlic, rosemary, thyme, olive oil, salt, and pepper.
   • Rub the mixture generously over the entire surface of the roast. If you’re using Dijon mustard, spread a thin layer over the roast before adding the seasoning mix. This gives a nice flavor and helps the herbs stick.
3. Roast at High Heat:
   • Place the roast, bone-side down, on a rack in a roasting pan. If you don’t have a rack, you can create one using a bed of vegetables (like carrots, onions, and celery) to help elevate the roast and allow air circulation.
   • Put the roast in the preheated oven and roast for 15-20 minutes at 450°F to get a nice sear and develop a crust.
4. Lower the Temperature:
   • After 15-20 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting until the roast reaches your desired doneness:
     • Rare: 120°F (48°C) internal temperature (about 1.5-2 hours total cooking time)
     • Medium Rare: 130°F (54°C) internal temperature (about 2-2.5 hours)
     • Medium: 140°F (60°C) internal temperature (about 2.5-3 hours)
   • Tip: Use a meat thermometer to check the internal temperature, inserting it into the thickest part of the roast, avoiding the bone.
5. Rest the Meat:
   • Once the roast reaches your desired temperature, remove it from the oven and tent it with foil. Let it rest for 15-20 minutes to allow the juices to redistribute. This also helps the roast continue cooking slightly.
6. Carve and Serve:
   • To carve, cut between the bones, creating individual rib chops. You can also slice the meat across the grain if you prefer thinner slices.

For Pan Sauce (Optional):

After removing the roast from the pan, you can make a simple pan sauce:

1. Deglaze the pan: Place the roasting pan on the stovetop over medium heat. Add 1-2 cups of beef broth and scrape up any browned bits.
2. Reduce: Simmer the broth for a few minutes until it’s reduced slightly, and then strain it before serving over the roast slices.

Tips:

• Resting is Key: Resting the roast after cooking helps keep it juicy.
• Gravy or Au Jus: If you prefer gravy, you can use the pan drippings and make a classic gravy with flour, or simply serve it with au jus made from the pan drippings and beef stock.
• Add Veggies: Roasting some root vegetables (like carrots, parsnips, potatoes) alongside the roast is an easy way to add flavor and create a complete meal.

A standing rib roast can easily become the centerpiece of any meal, and the leftovers (if you have any) make amazing sandwiches or can be repurposed in dishes like beef stroganoff or beef salads.

Do you plan to make this for a special occasion or just treating yourself to a big, delicious meal?