A Standing Rib Roast — also known as Prime Rib — is the ultimate showstopper for special occasions and holiday dinners. It’s juicy, tender, flavorful, and surprisingly easy to make if you follow a few key steps.
🥩 Perfect Standing Rib Roast Recipe
Serves: 6–8
Prep Time: 15 min
Cook Time: 2–2½ hours (depends on size)
Rest Time: 20–30 min
Total Time: ~3 hours
🧂 Ingredients:
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1 (5- to 7-pound) standing rib roast (3–5 bones)
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2–3 tbsp olive oil
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3–4 cloves garlic, minced
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1 tbsp kosher salt
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2 tsp freshly ground black pepper
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1 tsp rosemary (dried or fresh, minced)
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1 tsp thyme
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Optional: 1 tsp Dijon mustard (adds flavor & crust)
🔪 What is a Standing Rib Roast?
It’s a bone-in cut from the primal rib section — typically prime or choice grade beef. It can be cooked bone-in for maximum flavor and drama.
🍳 Instructions:
1. Bring to Room Temperature:
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Remove roast from fridge 2–3 hours before cooking.
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Pat dry thoroughly.
2. Preheat Oven:
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Set oven to 450°F (230°C).
3. Season Generously:
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Mix olive oil, garlic, salt, pepper, rosemary, thyme (and Dijon if using).
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Rub all over the roast, especially the fat cap and between the bones and meat.
4. Roast High to Low:
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Place the roast bone-side down (fat-side up) in a roasting pan or cast iron skillet.
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Roast at 450°F for 20 minutes, then reduce heat to 325°F (165°C) and continue roasting until desired internal temperature is reached:
| Doneness | Temp to Remove | Final Temp After Rest |
|---|---|---|
| Rare | 120°F (49°C) | 125°F (52°C) |
| Medium-Rare | 125°F (52°C) | 130°F (54°C) |
| Medium | 135°F (57°C) | 140°F (60°C) |
Tip: Use a meat thermometer! Don’t guess.
5. Rest Before Carving:
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Tent roast loosely with foil and let rest 20–30 minutes before slicing.
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This locks in juices and finishes cooking gently.
6. Carve & Serve:
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Cut along the bone to remove it, then slice roast into thick slabs.
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Serve with au jus or horseradish cream sauce.
🧄 Optional Sides & Sauces:
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Garlic mashed potatoes
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Roasted Brussels sprouts
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Yorkshire pudding
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Horseradish sour cream sauce or red wine au jus
🔁 Tips for Success:
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Bone-in roast = more flavor & better presentation
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Dry aging in fridge 24–48 hours helps with crust and tenderness
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Let the roast come to room temp before cooking to ensure even doneness
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Always rest before carving — don’t skip this!
Want a smoked, herb-crusted, or reverse-seared version? I can give you that too!
