Standing Rib Roast

Name: Standing Rib Roast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves 6-8
Ingredients: 1 standing rib roast (about 4-6 pounds); Salt and freshly ground black pepper; 2 tablespoons olive oil; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 2 cups beef stock; 1 cup red wine; 1 tablespoon Worcestershire sauce

Highlighted under: Comfort Food

A classic and elegant dish, the Standing Rib Roast is perfect for special occasions and gatherings, offering a tender and flavorful experience.

Created by

Emily

Last updated on 2025-12-01T19:13:44.654Z

The Standing Rib Roast, also known as prime rib, is a show-stopping centerpiece that is sure to impress your guests. With its rich flavor and tender texture, it is a dish that embodies comfort and luxury.

        Why You Will Love This Recipe
        Juicy and flavorful meat that melts in your mouth
Perfectly roasted with a crispy crust and tender interior
A stunning centerpiece for any festive occasion

      

The Perfect Cut of Meat

Choosing the right cut for your Standing Rib Roast is essential to achieving that melt-in-your-mouth texture. The prime rib, also known as the standing rib roast, comes from the rib section of the cow and is known for its rich flavor and tenderness. When purchasing, look for a well-marbled roast, as the intramuscular fat enhances the juiciness and taste of the final dish.

Don’t hesitate to ask your butcher for advice on selecting the best cut. A roast that weighs between 4-6 pounds is ideal for a small gathering, but you can opt for larger sizes if feeding a crowd. Make sure to allow enough time for the roast to come to room temperature before cooking, as this ensures even cooking throughout.

The Importance of Resting

Resting the meat after cooking is a crucial step that many home cooks overlook. Once you take your Standing Rib Roast out of the oven, let it rest for at least 20 minutes. This resting period allows the juices to redistribute within the meat, resulting in a more succulent and flavorful roast.

Cutting into the roast immediately after cooking can lead to a loss of those precious juices, leaving you with a drier piece of meat. Cover the roast loosely with aluminum foil while it rests to keep it warm without trapping too much steam, which can affect the crust.

Pairing with Sides

When serving a Standing Rib Roast, the right side dishes can elevate your meal to new heights. Classic accompaniments include creamy mashed potatoes or crispy roasted vegetables, which complement the richness of the beef beautifully. For a touch of freshness, consider a simple arugula salad drizzled with balsamic vinaigrette.

Don't forget about the importance of sauces! The au jus made from the drippings of your roast adds an incredible depth of flavor. Consider serving horseradish sauce or a rich red wine reduction alongside for an added punch that balances the savory notes of the meat.

Ingredients

For the Standing Rib Roast

1 standing rib roast (about 4-6 pounds)
Salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped

For the Au Jus

2 cups beef stock
1 cup red wine
1 tablespoon Worcestershire sauce

Ensure all ingredients are fresh for the best flavor.

Instructions

Prepare the Roast

Preheat your oven to 450°F (230°C). Pat the standing rib roast dry with paper towels. Season generously with salt and pepper, rubbing it all over the meat.

Add Flavor

In a small bowl, mix together the olive oil, minced garlic, rosemary, and thyme. Rub this mixture all over the roast, ensuring it is well coated.

Roast the Meat

Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part of the meat. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (160°C) and continue roasting until the thermometer reads 135°F (57°C) for medium-rare, about 1.5 hours.

Rest the Roast

Once cooked, remove the roast from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat.

Make the Au Jus

While the roast is resting, prepare the au jus by combining the beef stock, red wine, and Worcestershire sauce in a saucepan. Bring to a simmer and reduce slightly, about 10 minutes.

Slice the roast and serve it with the au jus on the side.

Serving and Presentation

Presentation is key when serving a Standing Rib Roast. For an impressive display, carve the roast tableside or arrange slices on a large platter. Garnish with fresh herbs, like sprigs of rosemary and thyme, to add a pop of color and fragrance.

Consider serving the roast with a selection of sauces on the side, allowing guests to customize their flavor experience. This not only enhances the meal but also creates an interactive dining experience, making it memorable.

Storing Leftovers

If you find yourself with leftover Standing Rib Roast, don’t fret! Properly storing your leftovers can extend their life and keep them delicious. Wrap the sliced meat tightly in plastic wrap or aluminum foil, or store it in an airtight container in the refrigerator for up to 3-4 days.

To reheat, place the slices in a preheated oven at a low temperature of 250°F (120°C) until warmed through. This method helps retain the roast's juiciness, preventing it from drying out. You can also use leftover beef in sandwiches, salads, or stir-fries, ensuring no part of your lovely roast goes to waste.

Questions About Recipes

→ How do I know when my rib roast is done?

The best way to check is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C).

→ Can I prepare this roast in advance?

Yes, you can season the roast a day ahead and let it sit in the refrigerator. Just bring it to room temperature before cooking.

→ What side dishes pair well with standing rib roast?

Classic sides include roasted vegetables, mashed potatoes, and a fresh salad.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.