Standing Rib Roast
December 5, 2023 • 0 comments
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!
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (5 lbs.) Standing Rib Roast 3-6 LBS
- 1 onion , unpeeled, quartered
- 1 head of garlic , unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
- GARLIC HERB BUTTER:
- 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 beef broth/stock , low salt
- 2 1/2 cups dry red wine
- 1 tablespoon all-purpose flour
Directions
- 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 460°F. 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 (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 250°F.
- 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 125°F in the center (for medium rare). 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 130°F (which is medium rare).
- Slice beef and serve with Sauce!
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 corn flour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more flour if you want it thicker.
- Strain into bowl, pour into decanter/gravy boat.
Here are the cooking temperatures to go by when making a standing rib roast. The temperature is the same whether you’re making a bone-in or boneless roast.
- Rare Prime Rib: 120-129°F, Bright red center, lukewarm.
- Medium Rare: 130-134°F, Bright red center, pink edges, warm.
- Medium: 135-144°F, Pink and warm throughout.
- Medium Well: 145-154°F, Slightly pink center and warm throughout.
- Well Done: 155-164°F, Very little pink
Recipe from: recipetineats.com
