rib roast

Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday season.

Prime Rib

Salt

black pepper

"Great recipe.  We made it for Thanksgiving.  Simple and easy just follow the directions.  I used ground sea salt and ground pepper.  Heavy on the salt not on the pepper.  Thanks"

"Costco has 5 lb. Prime Rib with 2 bones"

Salt roast and let sit at room temp:  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.

Tie roast with kitchen string: If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

Preheat oven, season roast: Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.

the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer (oven proof) into the thickest part of the roast, making sure that the thermometer isn't touching a bone.

Brown roast at high temperature: Brown the roast at a 500°F temperature in the oven for 15 minutes.

Lower oven temp to finish roasting: Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.
There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.
Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)
If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.

Let the roast rest: Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 15 to 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.

Cut away strings, remove bones, slice roast: Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.)
 
Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/2-inch to 3/4-inch thick.

Making gravy
To make the gravy, remove the roast from the pan.  Remove excess fat, leaving 1/4 cup of fat plus the browned drippings and meat juices in the roasting pan.
Place the roasting pan on the stove top on medium high heat. Use a metal spatula to scrape up drippings that might be sticking to the pan.
When the fat is bubbly, sprinkle 1/4 cup of flour over the fat and drippings in the pan.
Stir with a wire whisk to incorporate the flour into the fat. Let the flour brown (more flavor that way and you don't have the taste of raw flour in your gravy.)
Slowly add 3 to 4 cups of  water, milk, stock, or beer to the gravy. Continue to cook slowly and whisk constantly, breaking up any flour lumps.
The gravy will simmer and thicken, resulting in about 2 cups of gravy. (If you want less gravy, start with less fat and flour, and add less liquid.)
Season the gravy with salt and pepper and herbs to taste. (See also How to Make Gravy.)

"This will be my 4th Christmas using this recipe. Its super easy and always comes out perfectly.\r\n\r\nI have a multi probe thermometer so I use one at each end and one in the center. That gives me the opportunity to also turn the pan if one end is cooking faster.\r\n\r\nThis year I will attempt Yorkshire pudding for the first time and I'm sure it will be a big success!\r\n\r\nhttps:\/\/www.simplyrecipes.com\/recipes\/yorkshire_pudding\/"

"Loved this recipe! I made it a few months ago for my family. \r\n\r\nQuestion: We are having guests over so I am going to cook two of these 3-3.5 each at the same time. What do you think the time cooking time would be? I have a meat thermometer so I can check the temperature but I want to figure out a good time to put them in so dinner doesn't end up being too late!"

"Elise!  I followed your directions to a \"T\".   Made this prime rib for hubby and me \"Covid Thanksgiving\", and the gravy (super nervous, but I knew you would give the best direction).   And it was spot on ah-mazing.  Happy Thanksgiving!  Thank you for your expertise!"

https://www.simplyrecipes.com/video_src?vid=6079598465001

Ribeye roast is a classic main entree for a special holiday or family meals.. Learn to cook a smaller version of this delicious meal without eating leftovers for a week.

Small Ribeye Roast

ribeye roast

garlic crushed

butter

salt and pepper

Preheat oven to 500° and lower a rack so the roast will be in the middle of the oven.

Mix 3 tablespoon of softened butter with 3 cloves of crushed or minced garlic.

Poke a 15-20 half inch knife holes into the roast.

Slather the butter/garlic mixture onto the roast pushing some of the mixture into the holes. Add some salt and pepper to the roast to taste.

Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake or roasting pan is good here. The pan needs some sides to prevent splatter. Add a bit of water under the rack to decrease smoking.

Place on rack fat side up and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature.

Place fat side up on the rack and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature. For my 2 1/2 pound roast, an additional 45 minutes for 130°, 55 minutes for 140° and 60 minutes for 145°. But when I used roast slightly over 3 pounds, it added 30 minutes to the cooking time. Never cook by time alone. Always check with a meat thermometer. Your time may vary.

Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember the roast will increase in temperature a few degrees when tented.

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Prime Rib Roast

3-to-4-rib roast of beef, approximately 8 to 10 pounds

unsalted butter

all-purpose flour

salt

Remove the roast from the refrigerator 2 or 3 hours before cooking.

Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.

Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue	 to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let	rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Sam Sifton shows how to make a beef rib roast fit for any wintertime special occasion.

Holiday Feast: Beef Rib Roast

Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean

Prime Rib With Garlic Herb Butter Recipe by Tasty

butter, softened

garlic,

rosemary,

thyme,

pepper

lb boneless ribeye roast, trimmed

flour

beef stock

potato,

green bean, to serve

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Tasty

Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.

Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.

Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.

Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.

Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.

Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.

Remove from heat and strain the sauce into a gravy dish.

Carve the prime rib into ¾-inch (20 mm) slices.

Serve with the mashed potatoes, green beans, and sauce!

https://vid.tasty.co/output/17790/mp4_640x640/1481739386

This standing rib roast will bring the wow factor to any special occasion. 

Standing Rib Roast Recipe 

rosemary

thyme

garlic

olive oil

Dijon mustard

cayenne pepper

smoked paprika

(7-pound) standing rib roast (3 to 4 bones)

Prepare the following, adding each to the same medium bowl as you complete it: Pick the leaves from 2 fresh rosemary sprigs and finely chop (about 2 tablespoons), pick the leaves from 6 fresh thyme sprigs and finely chop (about 1 tablespoon), and mince 6 garlic cloves (about 2 tablespoons).

Add 1/4 cup olive oil, 2 teaspoons kosher salt, 1 teaspoon Dijon mustard, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika. Whisk to combine.

Using a sharp knife, cut the meat off of the bones. Rub the mixture all over the rib roast. Tie the roast back together with kitchen twine to hold the bones in place. Place the rib roast on a large plate, cover, and refrigerate overnight. 

Remove the roast from the refrigerator and let sit at room temperature for 2 hours before roasting. 

Arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 450°F. Place the roast bone-side down in a 12-inch cast iron skillet, roasting pan, or 9x13-inch metal baking pan.

Roast for 20 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted into the center registers 125°F for a medium-rare roast, 1 1/2 to 2 hours more. Transfer to a cutting board and let rest for 30 minutes. Cut the roast away from the bones. Carve into 1/2-inch-thick slices and serve. 

This Prime Rib Roast is cooked to a perfect medium rare, and smothered in a compound butter spiced with chili powder, cumin, fresh herbs, and garlic. This feast is fit for any holiday or special occasion.&nbsp;

butter (unsalted, room temperature (1/2 cup or 1 stick))

chili powder

cumin (ground)

thyme (chopped, fresh)

rosemary (chopped, fresh)

garlic (minced)

salt (or

pepper (or

prime rib

onions

garlic (peeled)

dry red wine

beef broth (low sodium)

cornstarch

water

Remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Using paper towels, pat the roast completely dry.

Preheat your oven to 450 F degrees for at least 30 minutes, while the prime rib comes to room temperature.

In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.

With either a spatula or your hands, spread the compound butter mixture over the entire roast.

Place the onions, garlic, thyme and rosemary in a large skillet that will fit your roast. If you don't have a large enough skillet, use a roasting pan.

Place the roast over the onions in the skillet.

Cook the roast for 15 minutes at 450 F degrees, then reduce the oven temperature to 325 degrees. Continue to cook the roast until your meat thermometer reads 120 degrees. Estimate about 15 minutes of cooking time per pound of prime rib.

Once the thermometer hits 120 F degrees, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.

Slice and serve with gravy over mashed potatoes.

While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat.

Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.

Mix the 1 tbsp of cornstarch with 2 tbsp of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy.&nbsp;

Strain into a bowl, then pour it into a gravy boat.

Gravy

https://content.jwplatform.com/videos/EPtP7SdD.mp4

This Prime Rib Roast is cooked to a perfect medium rare, and smothered in a compound butter spiced with chili powder, cumin, fresh herbs, and garlic. This feast is fit for any holiday or special occasion.

PRIME RIB ROAST

Prime rib seasoned and smoked to perfection that will knock the socks off you and your dinner guests.

Smoked Prime Rib

lbs Prime Rib Roast

tbsp kosher salt

tbsp black pepper (coarse)

Rub roast with olive oil on all sides and sprinkle with salt, pepper, and thyme. Make sure to have an even amount on all sides of roast.

Place roast bone side down on a pre-heated smoker at 225°F. Smoke until reaching 10°F shy of your desired internal temperature. Remove prime rib from smoker, set aside, and increase temperature to 450°F.

Place roast back on smoker to reverse sear until a nice crust is formed and your desired Internal Temperature is reached (refer to temperature chart in post above).

Remove and allow to rest for 20-30 minutes. Carve into 1&quot; steaks and plate.

If searing in an oven before smoking, place roast bone side down on baking sheet in a pre-heated 450° oven on the bottom rack for 15 minutes. Remove and then smoke until your desired internal temperature is reached. Allow to rest for 20-30 minutes.

Like many Nebraskans, the poet Erin Belieu’s family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey — until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state’s ranching culture, even when they eventually moved to the city.
In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn’t need it. “He thought sauce was for drugstore cowboys,” she said.

Standing Rib Roast

coarse kosher salt

herbs (optional)

garlic cloves, mashed to a paste (optional)

smoked paprika (optional)

Extra-virgin olive oil, as needed (optional)

Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.

Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.

Let meat rest at room temperature for 20 minutes before carving.

Horseradish Crusted Prime Rib Roast

stick softened butter

coarse sea salt

horseradish

parsley

Worcestershire

chipotle powder

mustard

For best results set a stick of butter out on the counter until it’s soft or put in the microwave for 15 seconds at a time until soft but not melted. Next stir in all the ingredients and whisk it till smooth. It will be very salty and that’s OK because we are seasoning a big piece of meat.

I like to take a few carrots, stalks of celery and a sliced onion and spread them out at the bottom of the pan so the meat is elevated off the bottom of the pan. Think of it as a all natural roasting rack.

Place the roast in the pan and dollop the compound butter on top generously spreading the butter all over the roast creating a butter force field of keto happiness.

Once the meat is encased in butter place on the bottom rack in your oven and set at 275 degrees. the estimated cook time will be somewhere between 2-3 hours depending on your desired temperature.

To correctly insert the thermometer  place the probe at a 45 degrees angle just left of the center of the top of the roast. insert it so that the tip of the prob will end up in the center. Don’t push the probe all the way in, just estimate so that the tip ends up in the center

Here is my temperature list so you can know when to remove the roast from the oven. Pro tip… once you remove the roast it will continue to cook up to an additional 10 degrees so keep that in mind when you’re planning to remove the beef.

Fahrenheit Temperature:Rare 120-125Medium Rare 130-135Medium 140-145Medium Well 150-155Well Done 160-165

It would be a crime against cattle to cook the whole roast any higher than medium in my opinion but don’t worry if you need a well done cut. The slices at the center will be the most rare and the end cuts will be cooked to closer to well.  If you need to serve a a well done cut simply slice off an end cut while the roast is resting and put that single cut back in the oven at 375 until it’s cooked to your guest liking

Once the roast has reached a few degrees below your desired temperature turn your oven to broil and brown the roast for just a few minutes. Keep an eye on it because it will go from golden brown to dumpster fire very quickly.

Pull the roast out and let it rest for at least 15 minutes covered loosely with a piece of foil, your patience will be rewarded. If you need to slice off a cut to cook up to Med Well or Well, now is the time.

At The Beatrice Inn in NYC they use high-powered convection fans to give the roast a crisp crust. But you can get similar results without the fancy equipment by cranking up the heat just before the roast is done.

Anchovy-Rosemary-Crusted Prime Rib Roast with Blackberry Conserva

3-bone prime rib roast

rosemary rosemary leaves

anchovies (from an 8-ounce jar)

blackberries (about 6 cups)

sugar

Champagne vinegar

Room-temperature butter, preferably European-style (for serving)

Bon Appétit

Rub roast with salt and pepper and let sit at room temperature at least 1 hour.

Place a rack in lower third of oven; preheat to 225°. Line a rimmed baking sheet with 2 layers of foil (don’t skimp on the foil unless you really enjoy scrubbing pans after dinner). Arrange rosemary sprigs in center of baking sheet and set a wire rack over top.

Pulse rosemary leaves in a food processor until finely chopped. Add anchovies and oil and process until a thick paste forms. Wearing gloves if you have them, rub paste over entire surface of roast, pressing into meat to adhere. If you have a leave-in probe thermometer, insert so tip of probe is in center of roast (the thermometer sensor is in the tip). Set roast, fat side up, on wire rack and roast meat until probe thermometer or an instant-read thermometer registers 118° for medium-rare, 3–4 hours. Let cool 45 minutes; internal temperature will rise to 130°.

Increase oven temperature to 475°. Return meat to oven and roast until fat is browned, 10–15 minutes.

Do Ahead: Roast can be seasoned 3 days ahead. Wrap with plastic and chill.

Cook blackberries, sugar, and salt in a large wide saucepan over medium-high heat, stirring occasionally, until thick and syrupy, 40–50 minutes. Stir in vinegar and pepper. Remove from heat and let sit until ready to serve.

Serve roast with warm conserva and butter alongside.

Do Ahead: Conserva can be made 3 days ahead. Let cool; cover and chill.

Sous Vide Prime Rib Roast

-7 lb prime rib roast

unsalted butter, softened

Tbsp fresh rosemary, chopped

Tbsp fresh thyme, chopped

Tbsp salt

Tbsp Lawry's seasoning salt

Tbsp black pepper

Set sous vide machine to 56C/133F.

Salt the rib roast to taste. Put the roast in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop prime rib in the bath for 8 hours.

Preparation

Mix together softened butter, garlic, rosemary, thyme, salt and Lawry's seasoning salt together in a bowl until the compound butter is spreadable.

Remove bag from bath and immediate transfer the roast into an ice bath Let t.he roast chill for 10 minutes. Remove bag from ice bath, take rib roast out of the bag and thoroughly pat dry.

Preheat oven for 475F. Evenly coat garlic herbed compound butter on the entire prime rib. Place rib roast on a baking rack pan and cook for 15 minutes. Check with a meat thermometer to ensure that the internal temperature is 110F or your desired serving temperature.

Remove rib roast from oven. Let rest for 5 minutes.  If it is a bone-in roast, carefully carve off the bones making sure not to cut into the roast. Carve the prime rib into slabs and enjoy this heavenly piece of meat. *Pro tip - brush the excess butter and garlic mixture from the pan onto each piece before serving.

Finishing

Prime Rib Roast also known as a standing rib roast is a cut of beef most people think is too difficult to cook at home. The truth is cooking Restaurant Quality Prime Rib at home couldn&#39;t be easier.

Prime Rib Roast {Standing Rib Roast}

lb Prime Rib Bone-in (roast will average between 5-8 pounds)

tbsp coarse sea salt

tbsp black pepper

The night before you cook your Prime Rib, Pat it dry, rub meat with salt, pepper and minced garlic. Place roast in fridge uncovered. This allows surface to dry, which helps the roast brown and maintains juiciness.

Bring Prime Rib to room temperature before roasting (takes 1-2 hours)

Preheat oven to 475°F

Place the meat on a roasting pan, fatty side up.

Roast the meat at 475°F for 25 minutes, then reduce the temperature to 300°F

Let the prime rib continue to cook for 15 minutes per pound of roast.

Use a meat thermometer to check the temperature. Prime Rib should not be cooked beyond Medium doneness. For Rare take the roast out of the oven when the internal temp is 115°F.  For Medium Rare, take the roast out of the oven when it reaches 125°F.If you need a more well-done piece, use the ends, they will be more cooked. Yu can also place the cuts of prime rib in a pan with au jus to make the meat more well done.

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Top 17 rib roast recipes from across the web

The most viewed rib roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Prime Rib

Small Ribeye Roast

Prime Rib Roast

Prime Rib With Garlic Herb Butter R...

Standing Rib Roast Recipe

Prime Rib Roast

Smoked Prime Rib

Standing Rib Roast

Horseradish Crusted Prime Rib Roast

Anchovy-Rosemary-Crusted Prime Rib ...

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Best No-Fail Prime Rib (Garlic Herb...

Here's Our Best Beef Roast Recipe

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The most viewed rib roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine