standing rib roast

Recipe video above. The juiciest, tastiest, BEST roast beef in the world is Prime Rib!! Also known as Standing Rib Roast, this is slathered in a herb and garlic butter, then roasted to juicy perfection. By using a lower but not super low oven temperature, we can be assured of a beautiful even cook throughout the whole roast, yet still have it on the table in a couple of hours. Bonus: lower temp = more forgiving! Meat thermometer is a MUST!

Beef Standing Rib Roast (Prime Rib)

onion (, unpeeled, quartered (brown, yellow, white))

garlic (, unpeeled, halved horizontally)

thyme

rosemary

150 g/ 10 tbsp unsalted butter (, softened)

garlic (, minced)

rosemary ((or 1 tsp dried))

tsp finely chopped fresh thyme ((or 1 tsp dried))

tsp salt

tsp black pepper

beef salt

(675 ml) dry red wine ((Note 2))

tbsp cornflour/cornstarch ((optional, Note 3))

Bring Beef to room temp: Take beef out of the fridge 2 - 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.

Preheat oven to 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.

Garlic Herb Butter: Mix together.

Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).

Slather: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down.&nbsp;Spread most of the rest of the butter on the top and sides (reserve a bit for 1 baste).

Hot oven: Roast 20 minutes.

Slather 2:&nbsp;Remove, spread over remaining butter. Turn oven down to 120C/250F (standard) or &nbsp;100C/212F (fan/convection).&nbsp;

Slow roast:&nbsp;Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°F in the centre (for medium rare, Note 4). Start checking the internal temp early.

Rest:&nbsp;Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Internal temperature will rise to 52°C/125°F (medium rare).

Slice beef and serve with Sauce! For a classic Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.

Prepare Beef

Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups or liquid.

Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.

Strain into bowl, pour into sauce jug.

Red Wine Sauce:

If you think making prime rib is difficult, I&#x27;m here to tell you how simple it is! Make sure to use a leave-in meat thermometer for perfect results every time.

Herb-Crusted Boneless Prime Rib Roast

rib roast

garlic cloves,

tarragon

parsley

tbsp chopped fresh thyme

salt

butter, softened

Bring the roast to room temperature (let it...

Bring the roast to room temperature (let it sit out for at least an hour or longer).

Preheat your oven to 450° F.

Mix together the garlic, chopped herbs, salt, pepper...

Mix together the garlic, chopped herbs, salt, pepper and softened butter in a small dish. Rub the mixture all over the top and sides of the roast.

Place the roast on a rack inside of...

Place the roast on a rack inside of a roasting pan. Place it in the oven and cook for 20 minutes.

Reduce the heat to 325° F. Continue cooking...

Reduce the heat to 325° F. Continue cooking the roast until it reaches an internal temperature of 130° F.

Place the roast on a carving board and...

Place the roast on a carving board and tent it lightly with foil. Allow the roast to rest for 20-30 minutes, then carve it and serve.

The Best Prime Rib Recipe Ever

garlic (large head)

garlic (minced)

Prime Rib Compound Butter

Preheat oven to 500 degrees Fahrenheit

Make the compound butter:

Remove Prime Rib From packaging- check the weight of Prime Rib.  Rinse Prime Rib under cool water and then pat dry.  Place Prime Rib into roasting pan on a roasting rack, fat side up.  Cut 1-inch holes into the top of Prime Rib at varying depths every 3 inches (approximately 10-12 cloves, adjust based on your preference) Insert garlic gloves into holes.  Evenly coat Prime Rib with ¼ cup minced garlic.  Evenly coat Prime Rib with compound butter.

Prepare the Prime Rib:

Bake Prime Rib, uncovered, at 500 degrees Fahrenheit for 30 minutes.  After 30 minutes, adjust oven temperature to 350 degrees Fahrenheit and cook for approximately 15 minutes per pound.

Rare- cook until the internal temperature is 125 degrees Fahrenheit.

Medium-Rare- cook until internal temperature is 130 degrees Fahrenheit (Recommended temperature).

Medium- cook until the internal temperature is 135 degrees Fahrenheit.

Medium-Well- cook until the internal temperature is 140 degrees Fahrenheit.

Well- cook until the internal temperature is 150 degrees Fahrenheit.

Remove from oven and let rest for 25 minutes. The Prime Rib will continue to cook while resting.  Strain the au jus from the roasting rack and put it into ramekins. Carve Prime Rib and serve with au jus.

Cook the Prime Rib:

This tender Slow Roasted Prime Rib is the perfect centerpiece for a holiday dinner. Using a reverse-sear method creates a juicy and tender roast with a crisp outer crust.

Slow Roasted Prime Rib

standing rib roast ((bone-in prime rib))

black pepper

Roasted Garlic Horseradish Cream Sauce ((optional, for serving))

For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.

The day before you plan to roast your prime rib, season it liberally on all sides with salt and pepper. Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).

Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.

Preheat oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.&nbsp;

Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.

Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.

Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.

Carve the prime rib and serve with Roasted Garlic Horseradish Cream Sauce on the side.&nbsp;

https://embed.mediavine.com/videos/xgklluqyzggjazuqggfl

Slow Roasted Prime Rib (Reverse Sear Method)

This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast!  Watch the video above to see how I make it.

Best No-Fail Prime Rib (Garlic Herb Crust)

prime rib (bone-in (with bones

butter (softened)

garlic

onion (quartered (if making the red wine au jus))

beef broth

red wine

cornstarch

Remove

Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.

Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.

Pat and Rub

After the prime rib has come to room temperature, pat it down with paper towels to make sure it&#039;s dry. Then rub the entire outside of the prime rib with the herb butter mixture.

Place

Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you&#039;re making the red wine au jus. If not, you can omit the onions.

Cook

Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.

Remove and Slice

Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2&quot; slices.

Prime Rib

After you&#039;ve removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.

Simmer and Drizzle

Simmer this for about 15 minutes, or until the liquid has reduced by half. It&#039;s meant to be a thin sauce, but if you&#039;d like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.

Red Wine Au Jus

https://www.youtube.com/watch?v=Tvach48PjxE

Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge.

Prime rib (also known as standing rib roast) is up there next to turkey in terms of intimidating recipes. It's a big chunk of meat! Adding to the intimidation is that prime rib is also super pricey. But if you've enjoyed a perfectly roasted prime rib, you also know that it's worth every penny for that beautiful, show-stopping piece of meat.

So let's jump to the good news - it's really easy to cook! Sure, you may find different cooking methods online, like a reverse sear, but I promise that if you stick with this simple, no-fail prime rib recipe you'll get raving accolades all around. You know my motto, simple and foolproof is best.

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► TIMESTAMPS:
00:00 Intro
00:40 Thaw prime rib
00:51 Choice vs prime grade of meat
01:19 Get your butcher to tie the bones back on
01:34 What size prime rib to buy
01:43 Equipment needed
02:12 Make garlic herb butter
03:20 Blot prime rib dry with paper towels
03:32 Slather prime rib with garlic herb butter
04:17 Roast prime rib in oven
05:16 Let prime rib rest
05:35 Make red wine au jus
06:07 Cut string, remove bones and slice prime rib
07:54 Plate prime rib with sides
08:15 Taste test

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#primerib #beef #recipe

AMAZING PRIME RIB | easy, no-fail standing rib roast recipe

The best method to make a perfect standing rib roast (prime rib)

How to Cook Standing Rib Roast (Prime Rib Roast)

standing rib roast (prime rib) 4-10 lbs (*cook time will vary by size*)

kosher salt (season liberally to dry-brine roast at

black pepper, (enough

rosemary, fresh, minced or thyme leaves (optional)

olive oil (enough

Defrost roast completely if frozen

If roast is not tied, use butcher&#039;s twine to tie roast into uniform shape

Place rib roast on an elevated rack and season liberally with kosher salt on all surfaces.  Place roast in refrigerator uncovered preferably a day ahead of time until ready to cook

Dry-brine standing rib roast a day ahead of time

Remove roast from refrigerator.  Lightly coat entire roast with olive oil, ghee or vegetable oil.

Season all surfaces with black pepper.  If desired, lightly season with minced fresh rosemary or thyme.

Season roast

Once oven or grill is preheated, place meat inside to cook on an elevated baking rack.

Insert probe of a cooking thermometer to monitor internal meat temperature while it cooks.  Reference approximate roasting times and monitor roast for cooking progress.

Preheat oven or grill to 225°F

When internal temperature of meat is within 10-15 degrees of your desired finished temperature, remove from oven.

Remove roast from oven or grill

Increase temperature of oven or grill to 500°F.  *Make sure meat has been removed prior to getting oven up to temperature*

Remove roast from the roasting pan you initially cooked it on and replace with a clean pan.  (Prevents smoking during sear)

Place roast into 500°F oven and sear for approximately 10 minutes.  *It may take less time.  Pull roast if adequately browned*

Sear meat

After the rib roast is seared, remove from oven and loosely tent with aluminum foil.  Rest meat a minimum of 20 minutes prior to slicing to serve.

Note: If roast is done well in advance of the time you would like to serve, wait to sear it until 30 minutes prior to desired serving time.

Remove from oven and rest

Standing Rib Roast is seasoned and cooked via the reverse sear method in the oven. It&#039;s juicy on the inside and flavorfully caramelized on the outside.

Reverse Sear Prime Rib

beef standing rib roast (**)

tbsp kosher salt

ghee (***)

tbsp finely chopped rosemary

thyme leaves

tbsp black pepper

potato gratin

potatoes

brussels sprouts

cauliflower potatoes

One day ahead of time, place a wire rack inside a rimmed half sheet pan. Rub the rib roast all over with the salt, then place on the wire rack. Refrigerate for one day, completely uncovered. You can do this two days in advance if you prefer.

Two hours before cooking, remove the prime rib from the fridge, and let it stand at room temperature.

Preheat the oven to 250F.

In a small bowl, mix together the ghee, rosemary, thyme, and black pepper. Rub all over the rib roast, then place the beef with the bones underneath (see blog post photos if needed).

Cook the beef in the oven for about 3.5 to 3.75 hours, until the interior measures 120F, which will give you a medium rare interior after carryover cooking. I usually hit 120F at exactly 3.75 hours, but check earlier if you are unsure if your oven is accurate. (For rare, pull at 115F, about 3.5 hours, and for medium, pull at 125F, just under 4 hours).

Remove the beef from the oven and let it stand at room temperature for at least 30 minutes, and a max of 60 minutes. No need to cover with aluminum foil. During this time, I make yorkshire pudding or other sides in the oven.

Increase the oven temperature to as high as it will go, ideally 550F, but 500 is okay. Additionally, if you have a convection roast (or convection bake) feature, turn that on as well. When the oven is fully heated, return the rested beef to the oven for between 5 and 10 minutes, until thoroughly browned on the outside. In my oven at 550F with convection roast, 5 minutes is plenty to brown the exterior. I recommend turning the oven light on and watching it closely as it cooks. Do not brown for more than 10 minutes, or you&#039;ll start to increase the doneness on the interior.

The prime rib is now ready to slice and serve right away. There is no need to rest again. If desired, you can remove the bones before slicing by cutting right alongside them. I personally like to serve the pieces bone-in on the plate. Enjoy!

Learn how to cook prime rib roast or standing rib roast that&#39;s juicy, tender, and perfectly cooked! Read on for cooking times and temperatures using the reverse sear method. Serve with our au jus sauce on Thanksgiving, Christmas, Easter, holidays, or any occasion!

Prime Rib Roast | Standing Rib Roast

standing rib roast (prime rib with bone in) (See Note 1)

Tablespoon black pepper

sea salt (about

Apply prime rib rub and season overnight

Apply rub: Place the standing rib roast on a metal rack with a baking sheet beneath it. Liberally apply sea salt and fresh pepper all over the prime rib, including the underside. Rub it in with your fingers so it adheres to the meat. Season overnight: Set it in the fridge to season overnight, uncovered. The roast will absorb the salt, resulting in a juicier prime rib.

Set out the prime rib

Place in a roasting rack: Remove the prime rib from the fridge and set it on a roasting rack inserted into a roasting pan. Place it fat cap up and insert an oven-safe thermometer into the thickest part of the rib roast.  (Note: The salt should have fully absorbed into the prime rib.) Set it out for 1 hour on the counter to help with even cooking.

Prep the Prime Rib

Roast in oven

Roast: Position your oven rack to the lower middle of the oven and place the rib roast on top. Set the temperature to 250°F (121°C). Roast until the internal temperature reaches your desired doneness. Remove at 118°F or 48°C for medium rare. See Note 2 for complete cooking temperature chart.

Remove and rest the meat

Rest: Remove from the oven and loosely cover with foil. Let it rest for 20 to 30 minutes. You should see the internal temperature rise from the residual heat.

Reverse sear

Reverse sear for brown crust: Increase your oven temp to 550°F (288°C) or as high as it will go. Once hot, place the rib roast back in the oven just until the crust is browned and crisp, anywhere from 4 to 8 minutes, depending on your oven. Watch carefully for burning, do not walk away during this step.

Remove bone

Remove bone: Once the crust is seared, remove the roast from the oven and carve away the bones.

Carve and serve

Slice and serve: Slice the prime rib and serve immediately. Serve with our au jus sauce and enjoy!

Roast

Prime Rib on the Traeger is another must try. Like most things cooked on the T, it takes it to the next level. If you've cooked a prime rib roast before, then this will be a breeze. 

Traeger Prime Rib Roast

onion powder

onion

carrots

celery

Take the roast out of your fridge at...

Take the roast out of your fridge at least an hour before cooking. Preheat your Traeger to 250°.

Mix the salt, pepper, onion powder, garlic, and...

Mix the salt, pepper, onion powder, garlic, and rosemary in a bowl and mix it all together with a spoon to create your rub. Coat your entire rib roast with the rub. Make sure to use it all. After the rib roast is coated, set it aside.

Next, combine the onions, carrots, and celery in...

Next, combine the onions, carrots, and celery in the bottom of a 9" X 13" high sided cake pan. Place the rib roast on top of the vegetables in the cake pan.

Put the pan with the roast in it...

Put the pan with the roast in it onto the center of your pre-heated Traeger. Cook at 250° for one hour.

After one hour, pour the two cups of...

After one hour, pour the two cups of beef broth into the bottom of the cake pan.

Turn your Traeger up high and let it...

Turn your Traeger up high and let it cook until the internal temperature reaches 120°.

Pull the roast off of the grill when...

Pull the roast off of the grill when it hits 120° and let it rest for twenty minutes before slicing.

Pour the juices from the bottom of the...

Pour the juices from the bottom of the pan through a strainer, skim the fat off of the top, and use the remaining juice for your au jus.

Seasoned simply, then smoked and roasted to perfection with a garlic butter finish, this prime rib is juicy, tender, and worthy of being your holiday meal centerpiece.

Smoked Prime Rib

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The most viewed standing rib roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Standing Rib Roast (Prime Rib)

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Slow Roasted Prime Rib

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