Standing Rib Roast

Standing Rib Roast, also known as prime rib, is a classic showstopper—tender, juicy beef roasted to perfection on the bone. With a beautifully seasoned crust and rich, flavorful interior, it’s the ultimate centerpiece for holidays, celebrations, or any special meal.

Why You’ll Love This Recipe

• Rich, beefy flavor from the bone-in rib roast
• Juicy, tender meat with a crispy, herbed crust
• Elegant and impressive for any gathering
• Versatile—works with traditional, reverse sear, or smoked methods
• Great leftovers for sandwiches, soups, and more

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Standing rib roast (2–4 ribs, bone-in)
• Kosher salt
• Freshly ground black pepper
• Garlic, minced
• Fresh rosemary and thyme, finely chopped
• Butter or olive oil
• Optional: onions and garlic cloves for roasting base

Directions

this recipe

1. Take the roast out of the fridge 2–4 hours before cooking to come to room temperature.
2. Preheat the oven to 500°F (260°C).
3. Mix softened butter or oil with garlic, rosemary, thyme, salt, and pepper to make a rub.
4. Rub the mixture all over the roast.
5. Place the roast bone-side down in a roasting pan (use a rack or lay it on onions and garlic).
6. Roast at 500°F for 15–20 minutes to sear.
7. Reduce the oven to 325°F (165°C) and continue roasting for 10–12 minutes per pound, or until a meat thermometer reads:
   • 120°F for rare
   • 130°F for medium-rare
   • 140°F for medium
8. Remove from oven and rest for 20–30 minutes before carving. The internal temp will rise 5–10 degrees.

Servings and Timing

• Serves: 6–10
• Prep time: 10 minutes
• Cook time: 1.5–2.5 hours (depending on roast size and doneness)
• Resting time: 20–30 minutes
• Total time: ~2.5–3.5 hours

Variations

• Use the reverse sear method: Roast low (225°F) until desired temp, then sear at 500°F for crust
• Add a horseradish-herb crust for a spicy twist
• Cook on the grill or smoker for added flavor
• Make an au jus by deglazing the roasting pan with broth and wine

Storage / Reheating

• Refrigerate leftovers for up to 4 days
• Slice and reheat gently in the oven at 250°F, covered with foil
• Freeze slices in airtight bags for up to 2 months
• Use leftovers in sandwiches, wraps, or beef and barley soup

FAQs

What is a standing rib roast?

It’s a bone-in rib section of beef—typically ribs 6–12—roasted standing on the bones.

How much roast per person?

Estimate about ½ pound per person for bone-in, or ¾ pound for hearty eaters.

Do I need a meat thermometer?

Yes—it ensures precise doneness without overcooking.

Should I sear before or after roasting?

Either works, but searing first adds a rich crust. Reverse searing gives more even doneness.

Can I make it ahead?

You can season the night before and refrigerate uncovered for better flavor and crust.

What’s the best internal temperature?

Medium-rare is 130°F final temp (pull at 120°F and rest).

What if I don’t have a roasting rack?

Use a bed of halved onions or a coil of foil under the meat.

Can I use boneless rib roast?

Yes, but bone-in offers more flavor and better presentation.

Do I need to tie the roast?

Optional—tying helps maintain shape for more even cooking.

What’s the best sauce to serve?

Au jus, creamy horseradish sauce, or a red wine reduction pairs perfectly.

Conclusion

A Standing Rib Roast is more than just a meal—it’s an experience. With its rich flavor, impressive appearance, and tender, juicy texture, it’s the ideal centerpiece for any celebration. Follow these simple steps for a flawless roast that will wow your guests every time.

Print