Standing rib roast, also known as prime rib, is a classic holiday dish that is both impressive and delicious. If you’re looking to impress your guests with a mouthwatering roast, read a step-by-step guide on making the perfect standing rib roast.
- 4-7 pound standing rib roast
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Preheat your oven to 450 degrees Fahrenheit.
- Take the roast out of the fridge and let it sit at room temperature for about an hour. This will help it cook more evenly.
- While the roast is coming to room temperature, mix together the minced garlic, olive oil, salt, pepper, rosemary, and thyme in a small bowl.
- Once the roast has come to room temperature, pat it dry with paper towels. This will help the seasoning stick to the meat.
- Rub the seasoning mixture all over the roast, making sure to cover it evenly.
- Place the roast in a roasting pan with the rib bones facing down. If you have a meat thermometer, insert it into the thickest part of the roast.
- Place the roast in the preheated oven and roast for 20-30 minutes, until the internal temperature reaches 115-120 degrees Fahrenheit for a rare roast, 120-125 degrees Fahrenheit for a medium-rare roast, or 130-135 degrees Fahrenheit for a medium roast.
- Once the roast has reached the desired temperature, please remove it from the oven and let it rest for at least 15 minutes. This will allow the juices to redistribute, ensuring a juicy and tender roast.
- While the roast is resting, make the gravy by pouring the pan juices into a saucepan and bringing them to a boil. Whisk in a couple tablespoons of flour or cornstarch to thicken the gravy, and season to taste with salt and pepper.
- Slice the roast against the grain and serve with the gravy on the side. Enjoy!
Note: The cooking time and internal temperature of the roast will vary depending on the size of the roast and your desired level of doneness. It’s always a good idea to use a meat thermometer to ensure that the roast is cooked to your liking.