Standing Rib Roast Recipe

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.

A standing rib roast is a large cut of beef cooked on the bone, with the ribs standing in the roasting pan to support the meat as it cooks. That shape is where the name comes from, and it also helps the roast keep a generous, rounded form on the serving board. The result is a centrepiece dish: one roast can feed a table, be sliced to order, and be served with a simple pan gravy.

This dish suits occasions when cooking is part of the gathering, such as a holiday meal, a family celebration, or a long weekend dinner. Because much of the work is done in the oven, the cook can prepare sides and finish the gravy while the roast rests.

Ingredients:

• 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

Ingredient and equipment notes

The roast itself is the main ingredient, and the recipe gives a range of 4 to 7 pounds, so the size you choose can be matched to the number of guests and the pan you have. A bone-in roast, as described here, is placed with the rib bones facing down, so the bones act as a natural rack in the pan.

Garlic, olive oil, salt, black pepper, dried rosemary, and dried thyme form a simple rub. Mincing the garlic helps it spread evenly, and the oil helps the dry seasonings cling to the surface. Mix the rub while the roast comes to room temperature, and season evenly, including the sides.

For equipment, the recipe uses a roasting pan, a small bowl, paper towels, a meat thermometer, and a saucepan for the gravy. A sturdy pan must hold a large roast and catch the pan juices, and a thermometer lets you check the thickest part of the roast rather than guessing from time alone.

Instructions:

1. Preheat your oven to 450 degrees Fahrenheit.
2. 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.
3. While the roast is coming to room temperature, mix together the minced garlic, olive oil, salt, pepper, rosemary, and thyme in a small bowl.
4. Once the roast has come to room temperature, pat it dry with paper towels. This will help the seasoning stick to the meat.
5. Rub the seasoning mixture all over the roast, making sure to cover it evenly.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

Method tips

Bringing the roast to room temperature for about an hour, as directed, gives you time to mix the rub and pat the roast dry. A dry surface helps the rub stay in place, and rubbing it on evenly helps avoid a heavily seasoned patch next to a plain one.

Check doneness with a thermometer in the thickest part of the roast, away from bone where possible, using the ranges already given for rare, medium-rare, and medium. As a general food safety point, use a clean thermometer and do not rely on colour alone. Rest the roast for at least 15 minutes, as directed, so the juices settle and carving is easier, and use that time to make the gravy.

Serving and side suggestions

Serve the roast sliced against the grain, with the gravy on the side, as directed. Slicing against the grain helps each slice feel tender. Keep the gravy in a jug so guests can add as much as they like.

For sides, simple accompaniments such as roasted potatoes and green vegetables work well, with a fresh salad for contrast. The Quinoa and black bean salad Recipe offers one salad option, and Hummus Recipe can work as a starter while the roast rests.

Storage and reheating

Refrigerate leftovers promptly in a covered container, and keep them separate from any gravy you plan to reheat separately if you prefer. As a general food safety guide, refrigerate leftovers soon after serving, eat them within a few days, and reheat slices and gravy until steaming hot throughout. Do not leave cooked meat at room temperature for an extended period.

Frequently asked questions

How much roast should I allow per person? As a general guide, allow about half a pound of bone-in roast per person, and a little more if guests are likely to want second helpings or if there are few side dishes. The 4 to 7 pound range in this recipe therefore suits a small to medium gathering, depending on appetites and sides.

Should I choose bone-in or boneless? This recipe is written for a standing, bone-in roast, with the rib bones facing down in the pan. A boneless roast is a different cut and would not follow the same method in the same way, so if you buy boneless, follow a recipe written for that cut instead.

How should I carve the roast? Let the roast rest first, then slice it against the grain, as directed. Cut slices to a thickness you prefer, work steadily across the roast, and serve the gravy on the side.

With a simple rub, a careful check of doneness, and time to rest, this standing rib roast can be a relaxed centrepiece for a special meal. Slice, serve with gravy, and enjoy it with the people around the table.