A Standing Rib Roast, often known as prime rib, is a luxurious cut of beef that makes for an unforgettable centerpiece at any special occasion.
Whether you’re preparing for a holiday feast, a Sunday dinner, or a celebratory gathering, cooking this roast to perfection can seem like a daunting task.
But with the right preparation and technique, you’ll create a tender, flavorful roast that will wow your guests!
Today, we’ll walk you through the process of selecting, seasoning, cooking, and serving the perfect standing rib roast.
How to Select the Best Standing Rib Roast
Selecting the perfect standing rib roast starts with knowing what to look for in a cut. Here’s how to choose the best one for your needs:
- Bone-In vs. Boneless: A bone-in standing rib roast is traditional, and the bones help keep the meat moist while cooking. Boneless cuts are easier to carve but may lack some of the flavor that the bones impart.
- Size Matters: When buying a standing rib roast, plan for about 1/2 to 3/4 pounds of meat per person. This accounts for bone weight and shrinkage during cooking. A roast that serves 6-8 people is typically 3 to 4 ribs.
- Look for Marbling: Marbling is the fat distributed throughout the meat. The more marbling, the more tender and flavorful the roast will be. Choose a roast with ample marbling for the best results.
- Aged vs. Fresh: Dry-aged beef has a deeper, more intense flavor and a more tender texture, but it may be more expensive. Wet-aged beef is more common and also delicious but tends to have a more subtle flavor profile.
Seasoning and Preparing the Standing Rib Roast
Proper seasoning is key to bringing out the full flavor of a standing rib roast. Here’s how to prepare it for roasting:
- Essential Seasonings: The classic seasoning for a standing rib roast includes salt, pepper, garlic, and fresh herbs like rosemary and thyme. You can also add a bit of Dijon mustard to help the seasonings stick.
- Dry Brining vs. Wet Brining: Dry brining (salting the meat a day before roasting) allows the salt to draw out moisture, which is then reabsorbed, resulting in a juicier, more flavorful roast. Wet brining involves soaking the roast in a seasoned liquid, which can enhance flavor but may alter the texture.
- Herb Crust: Rub a mixture of olive oil, garlic, rosemary, thyme, and freshly cracked black pepper onto the roast. This creates a flavorful crust that adds both taste and texture to the outside of the roast.
The Best Way to Cook a Standing Rib Roast
Once your standing rib roast is prepped and seasoned, it’s time to cook it! The two main methods for cooking this cut are roasting and reverse searing.
- Traditional Roasting: Preheat your oven to 450°F (232°C). Place the roast on a rack in a roasting pan with the rib-side down. Roast for 15-20 minutes at this high temperature to create a delicious crust, then lower the oven temperature to 325°F (163°C) to finish cooking.
- Reverse Sear: For a more precise method, reverse searing involves cooking the roast at a low temperature (around 250°F/121°C) until it reaches the desired internal temperature. Then, finish it by searing the exterior at a high heat to form a crust.
- Use a Meat Thermometer: To ensure perfect doneness, always use a meat thermometer. For rare, aim for 120°F (49°C); for medium-rare, aim for 125°F (52°C); and for medium, aim for 135°F (57°C).
How Long to Roast a Standing Rib Roast
The cooking time for a standing rib roast can vary depending on the size of the roast and the level of doneness you prefer. Here’s a quick guide to help you determine roasting times:
- For Rare (120°F/49°C): Roast for 15-20 minutes per pound at 325°F (163°C) after the initial high-temperature sear.
- For Medium-Rare (125°F/52°C): Roast for about 18 minutes per pound.
- For Medium (135°F/57°C): Roast for about 20 minutes per pound.
- For Well-Done (150°F/66°C): Roast for around 22 minutes per pound.
Tip: Always allow the roast to rest for 15-20 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring that it’s juicy and tender when sliced.
Carving and Serving a Standing Rib Roast
Carving a standing rib roast can seem tricky, but with the right technique, it’s easy!
- Carve Between the Ribs: After resting, use a sharp knife to slice along the bones. Once the bones are removed, you can slice the roast into thick cuts. This helps maintain the juiciness and tenderness of the meat.
- Serve with the Bone In: If you prefer, you can present the roast with the bones still attached, offering guests the opportunity to carve their own portions at the table for a more dramatic presentation.
Tips for Pairing Side Dishes with Standing Rib Roast
A standing rib roast pairs wonderfully with a variety of side dishes that complement its rich flavor. Here are some ideas:
- Roasted Vegetables: Caramelized root vegetables like carrots, parsnips, and potatoes provide a sweet and savory contrast to the beef.
- Mashed Potatoes or Yorkshire Pudding: These classic sides add comfort and richness to your meal.
- Wine Pairing: A bold red wine, such as Cabernet Sauvignon or Bordeaux, pairs beautifully with the roast’s rich flavors. The tannins in the wine complement the marbled fat in the beef, creating a balanced and delicious combination.
Recipe FAQ’s
Can I cook a boneless standing rib roast?
Yes! You can cook a boneless standing rib roast, but it may not have the same richness in flavor as the bone-in version. You’ll still get a tender roast, but the bone helps retain moisture and adds flavor.
What is the difference between prime rib and a standing rib roast?
Prime rib refers to a high-quality cut of beef from the rib section that’s graded as USDA prime. A standing rib roast can come in different grades, including choice and select, but it’s the same cut from the rib section.
How do I know when my standing rib roast is done?
The best way to know when your roast is done is by using a meat thermometer. For rare, aim for 120°F (49°C); for medium-rare, aim for 125°F (52°C); for medium, aim for 135°F (57°C). Always remember to rest the roast after cooking to retain the juices.
Standing Rib Roast Recipe
Ingredients
- 2 tbsp Kosher salt
- 2 tbsp Freshly ground black pepper
- 6 cloves Fresh garlic minced
- 2 tbsp Fresh rosemary chopped
- 2 tbsp Fresh thyme chopped
- 2 tbsp Olive oil
- 2 tbsp Dijon mustard optional
- 2 tbsp Butter optional
- 1 cup Beef stock optional
- 3-4 ribs about 5-7 lbs Standing rib roast (bone-in)
Instructions
Prepare the Standing Rib Roast
- Dry Brine (Optional): Rub the roast generously with kosher salt. Cover it loosely with plastic wrap and refrigerate for at least 12 hours or up to 48 hours. This process helps to draw out moisture and then reabsorb it, making the meat more flavorful and juicy.
- Season the Roast: Before roasting, rub the roast with freshly cracked black pepper, minced garlic, chopped rosemary, and thyme. Optionally, spread a thin layer of Dijon mustard to help the herbs and seasonings stick to the meat.
Preheat the Oven
- Preheat your oven to 450°F (232°C). This initial high heat will help create a nice crust on the outside of the roast.
Sear the Roast
- Heat olive oil in a large, oven-safe skillet or roasting pan over medium-high heat. Once hot, sear the standing rib roast on all sides until it is browned, about 3-4 minutes per side.
Roast the Standing Rib Roast
- Place the seared roast on a rack in a roasting pan (bone-side down). Insert a meat thermometer into the thickest part of the meat, making sure it doesn’t touch the bone.
- Roast the standing rib roast at 450°F (232°C) for about 15-20 minutes to develop a flavorful crust. Then, reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 hours, or until the internal temperature reaches your desired doneness (125°F/52°C for medium-rare).
Rest the Roast
- Once the roast has reached the desired temperature, remove it from the oven and cover it loosely with foil. Let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.
Carve and Serve
- After resting, use a sharp knife to carve the roast into thick slices, between the bones. Serve with your favorite sides and enjoy!