Standing Rib Roast

Prime Rib for the Holidays

Prime rib is holiday food. It’s a the kind of dish that makes a meal into a celebration. Often these kinds of roasts are reserved for larger gatherings, or a special treat at a restaurant, often labeled Prime Rib. But you can make this in your very own home, for a small group—and if you still want this kind of lavish standing beef roast action for a family of four? Oh, the leftovers you will have. My kids might wake up before noon to get a second go round on this roast.

How to Cook Standing Rib Roast

Standing rib roast, or prime rib, is very expensive cut of meat, and we don’t want to mess this up.

Standing Rib Roast

Start by preheating the oven to 475°F. Starting the roast at a very high temperature seals in the juices, then you lower the heat for a period of time to cook the meat to just the right temperature, and finish the roast with a blast of heat to create a great crust. You don’t have to sear the roast first; sometimes that step is necessary but I’m always grateful when it’s not.

Trim the rib roast; you want some fat on it, but there is a thick layer of fat, you want to cut that off. Cut any excess fat from the bones.

Tie it up with twine if you like. This is not as important with rib-in roasts, but tying the roast with twine helps hold the shape, giving it the nice structure that makes for a beautiful presentation and helps the meat cook evenly.

Standing Rib Roast

Season the roast liberally with salt and pepper. Use a small sharp knife to poke small holes all over the meat and insert the garlic slivers into the holes. Place the meat, bone side down, in a roasting pan or large cast iron pan. Toss in the seasoned vegetables and some herbs.

Cook the roast for 15 minutes (do not peek at the meat during this time; the high heat needs to be uninterrupted). Turn the heat down to 350°F and continue to roast for 30 minutes until a meat thermometer stuck into the very center of the roast and not near the bone registers 115°F. Turn the heat back up to 475°F and let it cook for another 10 minutes until it is beautifully browned on the outside.

Standing Rib Roast

Internal Temperatures for Standing Rib Roast

125°F is rare, 130°F is medium rare, 135°F is medium rare. For best results, use a meat thermometer. You do not want to go above 145°F—it’s kind of a waste of this cut of meat.

Letting Standing Rib Roast Rest

Letting meat rest after cooking it helps the meat reabsorb the juices. The amount of resting time depends on the size of the piece of meat.

Remove the meat from the oven and transfer it to a cutting board; tent the meat with foil to keep it warm. Let it sit for at 10 to 15 minutes. Transfer the vegetables to a serving platter or bowl.

Standing Rib Roast

Make the Au Jus for Prime Rib

Pour off all but one or two tablespoons of the fat from the roasting pan and place the roasting pan over a burner on high heat. Add the wine or broth and stir, scraping up any brown bits, until the liquid is reduced by half, about 7 minutes. Transfer it to a pitcher or bowl with a spoon to pass at the table.

When the roast has sat for 10 minutes to reabsorb the juices, slice it and moisten the meat a bit with some of the pan sauce before serving, then pass the rest of the sauce.

Is this a gorgeous dish or what? And it’s not because of any fancy footwork on my part (or yours) it’s because when your surround a beautiful cut of meat with colorful seasonal vegetables the good looks take care of themselves.

Standing Rib Roast

This Standing Rib Roast is a stunner of a dish for a small dinner party. Serve this prime rib with seasonal vegetables.

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What to Serve with Standing Rib Roast

This recipe has carrots and potatoes built right in, but you’ll want to pair it with other side dishes. Try:

Standing Rib Roast

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Standing Rib Roast

This is a stunner of a dish, and decadent holiday dinner party fare.
Yield: 8 People
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 2-rib roast, about 3 to 3 ½ pounds trimmed of some of the excess fat, at room temperature
  • Kosher or coarse salt and freshly ground pepper to taste
  • 2 cloves garlic peeled and slivered
  • 2 large carrots peeled and cut into 1-inch pieces
  • 1 pound baby yellow potatoes halved or Yukon gold potatoes, cut into 1 ½ inch chunks
  • 4 ounces cipolline or cipollini onions peeled and halved
  • 2 tablespoons olive oil
  • 6 fresh thyme sprigs or so
  • 1 cup red wine or beef or chicken broth

Directions

  • Preheat the oven to 475°F.
  • Trim the rib roast and tie it up with twine if you like. Season the roast liberally with salt and pepper. Use a small sharp knife to poke small holes all over the meat and insert the garlic slivers into the holes. Place the meat, bone side down, in a roasting pan or large cast iron pan. Toss the carrots, potatoes and onions with the olive oil, season with salt and pepper and surround the roast with them. Tuck the thyme sprigs amidst everything.
  • Place the roast in the oven and cook for 15 minutes (do not peek at the meat during this time; the high heat needs to be uninterrupted). Turn the heat down to 350°F and continue to roast for 30 minutes until a meat thermometer stuck into the very center of the roast and not near the bone registers 115°F (see Note). Turn the heat back up to 475°F and let it cook for another 10 minutes until it is beautifully browned on the outside. Check the internal temperature again: 125°F is rare, 130°F is medium rare, 135°F is medium rare. You do not want to go above 145°F—it’s kind of a waste of this cut of meat.
  • Remove the meat from the oven and transfer it to a cutting board; tent the meat with foil to keep it warm. Transfer the vegetables to a serving platter or bowl. Pour off all but one or two tablespoons of the fat from the roasting pan and place the roasting pan over a burner on high heat. Add the wine or broth and stir, scraping up any brown bits, until the liquid is reduced by half, about 7 minutes. Transfer it to a pitcher or bowl with a spoon to pass at the table.
  • When the roast has sat for 10 minutes to reabsorb the juices, slice it and moisten the meat a bit with some of the pan sauce before serving, then pass the rest of the sauce.

Nutrition Information

Calories: 621.13kcal | Carbohydrates: 13.9g | Protein: 24.63g | Fat: 48.85g | Saturated Fat: 19.41g | Cholesterol: 102.88mg | Sodium: 91.68mg | Potassium: 726.64mg | Fiber: 2.02g | Sugar: 1.96g | Vitamin A: 2583.3IU | Vitamin C: 14.55mg | Calcium: 34.75mg | Iron: 3.22mg

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