Standing Rib Roast is considered by many to be the best roast beef in the world. Also known as Prime Rib, it’s a beef cut that’s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective roasting method so the beef is blushing pink all the way through.
Top tip? Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium. Otherwise, it overcooks while resting!
The biggest mistake people make with prime rib is not factoring in that beef continues to cook as it rests. So 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 table of the internal temperature of Prime Rib for varying levels of doneness.
Beef Standing Rib Roast (Prime Rib)
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!
Prep: 10min
Total: 130min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 671 kcal, Carbohydrate 2 g, Protein 64 g, Fat 44 g, Saturated Fat 19 g, Cholesterol 193 mg, Sodium 941 mg, servingSize 1 serving
Ingredients:
- 2.5 kg / 5 lb standing rib roast / prime rib (, bone in (Note 1))
- 1 onion (, unpeeled, quartered (brown, yellow, white))
- 1 head of garlic (, unpeeled, halved horizontally)
- 5 sprigs thyme
- 3 sprigs rosemary
- 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
- 1 1/2 cups beef broth/stock (, low salt)
- 2 1/2 cups dry red wine ((Note 2))
- 1 tbsp cornflour/cornstarch ((optional, Note 3))
Instruction:
- Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
- Strain into bowl, pour into sauce jug.
The Guide to Cooking A Perfect Standing Rib Roast
FAQ
How long does it take to cook a rib roast?
- Medium-rare: 20 to 25 minutes per pound.
- Medium: 25 to 30 minutes per pound.
- Medium-well: 30 to 35 minutes per pound.
Is a rib roast the same as prime rib?
What is the best temp to cook for rib roast?
Should I sear a rib roast before roasting?
