Standing Rib Roast (Prime Rib)

Standing Rib Roast is considered by many to be the best roast gripe in the earth. besides known as Prime Rib, it ’ s a gripe cut that ’ s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective ridicule method acting so the gripe is blushing pink all the direction through .
Top tip? Pull the gripe out before the target inner temperature as the kernel continues to cook as it rests, taking medium rare beef to medium. otherwise, it overcooks while resting !
Beef Standing Rib Roast (Prime Rib) medium rare with slice cut, showing the inside

Standing Rib Roast – don’t make this mistake!

The biggest mistake people make with prime rib is not factoring in that gripe continues to cook as it rests. then if you pull it out of the oven at 52°C / 125°F, the target temperature for medium rare, it will rise to 55°C / 130°F or more once rested which is medium. Ie not much blushing pink left !

So you must pull the beef out of the oven before your target temperature. here is a postpone of the inner temperature of Prime Rib for varying levels of doneness .

Internal temperature of cooked prime rib

The home temperature of prime rib will rise by around 4°C / 5 – 7°F while resting, so it needs to be pulled out of the oven before reaching the Target Internal Temperature for your craved level of doneness .

Doneness Pull temperature Target Temp
after rest
Rare 48°C/118°F 51°C/124°F
Medium rare (recommended) 50°C / 122°F 54°C / 129°F
Medium 53°C/127°F 57°C / 135°F
Medium well done 55°C/131°F 59°C/138°F
Well done Never! n/a
  • Target Temperature after resting – this is the home temperature for each level of doneness, after resting .
  • Pull Temperature – this is the target internal temperature when you take it out of the oven, and it is lower than the Target Temperature to achieve the charge of doneness you desire. The temperature rises when the gripe is resting. If you take the gripe out of the oven at the Target Temp, then by the clock time the beef has rested it will be beyond what you wanted .

Prime Rib – simply the best

There ’ s no question – the Standing Rib Roast is the creme de la creme of roasts. besides known as Prime Rib, this is THE ridicule gripe with superior flavour, texture and succulence above all other cuts of gripe .
It ’ mho surely not an economic cut. It ’ s an investment worthy of special occasions when gathering with like heed people who will appreciate that here and now when you slice through the deep fortunate, garlic studded crust, those people in your life who will clap their hands with gloat at the sight of the rose pink flesh, knowing that it ’ south going to taste as incredibly juicy as it looks…..
Prepare yourself for the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce, a side of parish Mash and Garlic Sautéed Spinach ! !
Overhead phot of Beef Standing Rib Roast (Prime Rib), ready to be carved

Safe, highly effective cooking method

A quick good time in a hot oven for 20 minutes, then 1.5 hours at a lower temperature. This yields a roast that ’ s evenly cooked all throughout to the doneness of your choice ( medium rare for me ! ), with a thick aureate crust .
This method acting is safe and highly effective, with the benefits of a retentive boring cook but far quicker to make .
Roasting at a lower temperature is better than a Hard & Fast quick roast because it cooks more evenly throughout ( no overcooked out ring ! ), there ’ s less risk of overcooking and the fat will melt to make the kernel even juicier .

How to choose the best standing rib roast

I know I ’ thousand stating the obvious here, but the better the beef, the better the consume experience. 🙂
tiptoe : If your budget doesn ’ thymine stretch to Prime Rib, use my Roast Beef Marinade to make the most of economic roast gripe cuts !
Raw Beef Standing Rib Roast (Prime Rib)
America – If you ’ re in the States, the USDA has made it easy for you by grading prime rib : Prime ( the best ), followed by Choice then Select. The grading is largely based on the fatten marble and sample .
Here in Australia, we don ’ t have a reproducible grade system. But what I can say for indisputable is that if you want a good quality standing ridicule roast, skip the supermarket and head to your local butcher. Grass fed  or grain fed  comes down to personal option .
Grain fed typically has better marble and therefore a richer, fattier season. Grass fed is normally less fatso but people ( me included ! ) believe the flavor of the beef to be richer, more full of season and the meat to be more bid .
If you want top shelf, choose for dry aged beef. You ’ ll give serious dollars for it – but it ’ mho worth it !
The standing rib roast pictured above and below and used in the recipe video has been prepared the standard way we do it here in Australia : the fatten hood trimmed and the bones scraped clean and jerk for display .
The foil: Some butchers will sell the standing ridicule roast with foil wrapped around the bones. It ’ south to stop the bones from browning, for presentation purposes entirely. It looks striking to have a dark brown crust, the tap meat and a white bone. If the gripe comes with it, I leave it on. But I don ’ metric ton do it myself .
Raw Beef Standing Rib Roast (Prime Rib)

How the beef is cut – Bone in / off / tied back on

This recipe will work fine whether bone in or out, or tied back on. But I ’ m a firm believer that anything cooked with the bone is juicier, so the thought of roasting a prime rib without the cram never crossed my mind .
Plus – I just think it looks grand with the cram in ! And international relations and security network ’ t chewing the meat off the bone the best bite ? ? 😉
In the States, you ’ ll find some butchers remove the bone then tie it back on. here in Australia, you ’ d have to ask for a special ordering to have the cram cut out .
The kernel itself is so incredibly fat ( with the add bonus of the garlic herb butter ! ), I truly doubt you ’ five hundred comment a remainder. therefore use what you can get, or whatever your personal preference is !

Ingredients you need

When you invest in a good man of beef, you don ’ t need to do much to it .
But then again, a good slather of Herb and Garlic Butter surely doesn ’ t do any injury ! 😂
Rube for Beef Standing Rib Roast (Prime Rib)
Using softened rather than melted butter works much better because the garlic and herb bits stick to the skin, creating a terrific aureate herb and garlic crust !
Feel free to switch the herb to what you have / prefer. besides, dried herb bring excessively !

How to make standing rib roast

After slathering the gripe with butter, blast it for 20 minutes in a hot oven to get the crust going, then roast in a relatively low oven of 120°C/250°F for a promote 1.5 hours before resting for 20 to 30 minutes .
With this method acting, the high temperature creates a crust cursorily, sealing the juices in. then we turn the temperature down to roast it slowly and evenly so it ’ south blushing pinko all the manner through, rather than ending up with a chummy overcooked band around the outside of the gripe .
Target an internal temperature of 50°C/122°F when taking it out of the oven ( medium rare, recommended ) which will rise to 54°C/129°F after resting for perfect medium rare. See graph below for early doneness .
How to make Beef Standing Rib Roast (Prime Rib)
There are recipes “ out there ” that choose to use an even lower temperature and knock for up to 10 hours. This method cooks the prime rib therefore lento that it ’ s evenly pink from edge to edge, then seared at the end to form a thin iniquity crust .
We actually prefer to have the textural contrast of a slender layer of cook gripe on the out edge of the gripe. It ’ second still 90 % pink and cooked to medium rare throughout !
never skip the 20 minute rest, essential to let the kernel juices redistribute. If you don ’ triiodothyronine respite, the kernel juice will run everywhere when you slice it = not as juicy .

Target internal temperature

Remember, as I explained at the identical crown, pull the gripe out of the oven before your final examination target temperature as the inner temperature will continue to rise at it rests for 20 minutes. If you pull the gripe out of the oven when it is already culture medium rare ( 52°C / 125°F ), it will be medium after it rests – barely any blushful tap left !

Doneness Pull Temp
out of oven
Target Temp
after rest
Rare 48°C/118°F 51°C/124°F
Medium rare (recommended) 50°C / 122°F 54°C / 129°F
Medium 53°C/127°F 57°C / 135°F
Medium well done 54°C / 131°F 59°C / 138°F
Well done Never! n/a

The Target Temp is the final internal temperature for each level of doneness. The Pull Temp is the temperature at which the beef should be pulled out of the oven. It will rise to the Target Temp after resting for 20 minutes.

Why I roast on a bed of onion, garlic & herbs

I like to roast my standing rib on a bed of onion, garlic and herb which serves three purposes :

  1. Elevates the beef off the base to encourage more even cook ;
  2. Stops the drippings from burning ( smokes out oven + can ’ t make a sauce from drippings ) ; and
  3. Adds more relish to the drippings that is then used to make a sauce for the prime rib .

Overhead photo of Beef Standing Rib Roast (Prime Rib), ready to be served

Cut face of medium rare Prime Rib

Key tip: take out of fridge 2 hours prior

A standing ridicule roast is a formidable hunk of kernel therefore to encourage even cooking, I like to take it out of the electric refrigerator 2 or even 3 hours prior to cook .
By reducing the chill in the gripe, this prevents the gripe from cooking such that you end up with a identical compact layer of overcook gripe on the outside and a small circle of pinko arrant cooked gripe in the middle .

Sauce for Prime Rib – Red Wine Sauce

The drippings from the beef left in the pan are loaded with season and beg to be used for a sauce !
loss wine and gripe is a classic relish combination so that ’ s what I ’ ve gone with here. basically, we ’ rhenium making a red wine jus by quickly simmering beef broth and loss wine in the lapp frying pan the beef was roasted in until it reduces down into an acute flavoured, highly mouth-watering sauce .
I like my sauces to have a syrupy consistency so I add a bit of cornstarch ( cornstarch ) to thicken it. But this is optional – most red wine jus are not thickened, they are quite fluid sauces .
How to make Beef Standing Rib Roast (Prime Rib)
Red Wine Sauce being poured over Beef Standing Rib Roast (Prime Rib)

What to serve with Prime Rib

For a high-end restaurant experience, you can ’ thyroxine go past Paris Mash ( pictured below ) – extremist rich and creamy mashed potato ! Potatoes gold gratin is an elegant french potato side choice that ’ s ideal for making ahead. Otherwise, ample and creamy Cauliflower Cheese is a british roast dinner classical ! For greens, Garlic Sautéed Spinach pairs exceptionally well with Prime Rib and is a classic Steakhouse slope !
here are a few more options :

Classic Side Dishes for Standing Rib Roast

precisely imagine that moment, when you carve up thick slices of this Standing Rib Roast that ’ s about impossibly juicy, blushing tap on the inside with that salty, pantry, herb and garlic crust… .
It ’ s so unbelievably affectionate, and it ’ s so perfect you know you could eat the hale thing plain…. But THEN, you add a drizzle of that incredible Red Wine Sauce…..
There. Are. No. Words. It ’ s about a perfect as a meal gets. – Nagi x

Watch how to make it

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Close up of carved Standing Rib Roast ready to be served

Beef Standing Rib Roast (Prime Rib)

Author:

Nagi

Prep:

10

mins

Cook:

2

hrs

Total:

2

hrs

10

mins

Mains

Western

4.96

from

126

votes

Servings

6

– 8 people

Tap or hover to scale
Print

Recipe video above. The blue, tasty, BEST roast gripe in the world is Prime Rib ! ! besides 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 superintendent low oven temperature, we can be assured of a beautiful even cook throughout the whole ridicule, yet still have it on the table in a match of hours. Bonus : lower temp = more absolvitory ! Meat thermometer is a MUST!

Ingredients

  • 2.5 kilogram / 5 pound standing rib ridicule / prime rib , bone in ( Note 1 )

  • 1 onion , unpeeled, quartered ( brown university, yellow, white )

  • 1 head of garlic , unpeeled, halved horizontally

  • 5 sprigs thyme

  • 3 sprigs rosemary

Garlic Herb Butter:

  • 150g/ 10 tbsp unsalted butter , softened

  • 5 garlic cloves , minced

  • 2 tsp finely chopped fresh rosemary ( or 1 tsp dried )

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

  • 2 tsp salt

  • 1 tsp black pepper

Red Wine Sauce:

  • 1 1/2 cups gripe broth/stock , low salt

  • 2 1/2 cups dry red wine ( Note 2 )

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

Instructions

Prepare Beef

  • 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 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.

  • Garlic Herb Butter: Mix together.

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

  • Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).

  • Hot oven: Roast 20 minutes.

  • Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).

  • Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre (for medium rare, Note 4). Start checking the internal temp early.

  • Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F (which is medium rare).

  • Slice gripe and serve with Sauce ! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach

Red Wine Sauce:

  • 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 1/2 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 imprison .

Recipe Notes:

1. Standing Rib Roast – besides known as Prime Rib. Use any cut of prime rib – with the bones attached, trimmed and frenched ( envisioned internet explorer bones scraped clean of kernel and surfeit fat, excess fat by and large trimmed away ). OR with bones removed but then reattached by tying it with chain, with or without a dense layer of fat. The choice is yours !
Get the best choice you can afford. We don ’ t have standardised quality ratings here in Australia, but if you can, ski the supermarket and opt for your butcher rather. Get a smaller piece of better timbre beef, preferably than a large assemble of lower quality !
In the States, prime rib is graded: Prime is best, then Choice then Select .
Boneless rib eye or scotch fillet roast – this is good Prime Rib minus the bone. Cook per recipe but start checking internal temp 30 minutes sooner, as boneless meat cooks faster .
2. Beef stock/broth – crucial to use broken sodium here differently the sauce might end up besides salty. If it ’ s besides piquant, situate as follows : Add 2 to 3 cups of water and 2 potatoes chopped into 2.5cm/1″ pieces ( or belittled enough so they are submerged ). Simmer for 10 to 15 minutes – ensure potato doesn ’ t start to break down. Potato will absorb salt. Scoop out potato, reduce sauce again .
3. Wine – Use any red wine that ’ s not dessert or excessively oaky that ’ south good adequate to drink. Shiraz, Cabernet Sauvignon, Merlots are all adept options. I always rummage in the dismiss bins at liquor stores for bargains where you can get good bottles discounted up to 90 % !
Win sub: If you can not drink red wine, skip the wine and barely use gripe store to make a terrific beef flavoured garlic-gravy .
4. Internal Temperature of Cooked Prime Rib:  The inner temperature will rise by 3 – 4°C / 5 – 7°F while it is resting so it needs to be taken out of the oven before it reaches your desire doneness .
Internal temperature cooked roast beef

  • Pull temp is the temperature at which it should be removed from the oven;
  • Target temp is the final temperature of the beef for each level of doneness, to which the beef will rise after resting for 20 minutes.

COOK TIMES for different sizes: Doesn ’ thymine increase that much with increased size because of the shape. Add 10 -15 minutes for each 1 kg/ 2 pound, but start checking the inner temp early good to be certain .
TIP: Once the inner temp hits 40°C/104°F, the inner temp increases by 5°C/10°F every 10 to 15 minutes .
5. Cornflour/cornstarch is optional. This thickens the sauce slenderly to a maple syrup consistency which is how I like it. But this sauce is basically a crimson Wine Jus and they are actually quite fluid as they are not thickened in this manner. It ’ s a personal predilection – so if you don ’ triiodothyronine thinker a runnier sauce, you can skip this .
6. Make Ahead: Best made fresh. Keeps warmly for 1 hour and can be blasted in hot oven for a few minutes to freshen up the crust. For leftovers, I like to keep it unharmed then slice thinly. Microwave very gently until just warmed ( and distillery pink ! ). Or slice thinly, bring to board temp, pile of rye bread with mustard and pickles and make the BEST Roast Beef Sandwich EVER !
7. Unpeeled onion and garlic: I leave them unpeeled because then they hold together good so they keep the choice rib elevated off the base of the frying pan. Unpeeled onion collapses into a soft voltaic pile very cursorily. The onion is strained out later when making the sauce .
8. Nutrition per serving. Calculated using an estimate of the cram burden, and assuming most of the fatten is trimmed. Includes sauce .

Nutrition Information:

Calories:

671

cal

(34%)

Carbohydrates:

2

g

(1%)

Protein:

64

g

(128%)

Fat:

44

g

(68%)

Saturated Fat:

19

g

(119%)

Cholesterol:

193

mg

(64%)

Sodium:

941

mg

(41%)

Potassium:

885

mg

(25%)

Vitamin A:

85

IU

(2%)

Vitamin C:

3.5

mg

(4%)

Calcium:

34

mg

(3%)

Iron:

5.7

mg

(32%)

primitively published 30 November 2018. mail reviewed regularly and update if necessity. last update December 2021. No change to recipe – this is a chief recipe loved by many so I wouldn ’ deoxythymidine monophosphate dare !

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