Credit: Photo: Johnny Autry
Yes, you CAN make a show-stopping standing rib roast (a.k.a. prime rib) at home. Learn how to cook it with our step-by-step guide.
How to Cook Standing Rib Roast
Credit: Photo: Johnny Autry
A standing rib roast, or bone-in prime rib roast, is the ultimate centerpiece at any special occasion. But don't let its larger size and longer cook time intimidate you. This tender cut of beef easily feeds a crowd and is mostly hands-off, freeing you up to prepare side dishes or spend time with guests. All you need are a few simple seasonings, a meat thermometer, and a roasting pan. This easy primer shows you how to cook a bone-in standing rib roast from start to finish.
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Trim the Rib Roast
Credit: Photo: Johnny Autry
Let the roast stand at room temperature for 1 hour before cooking. This promotes even cooking and a desirable pink color throughout each slice. Use a sharp knife (such as a boning or thin utility knife) to cut off most of the fat from the exterior of the roast. You'll want to leave about 1/8 inch of the fat on the meat to help keep it moist.
To see this step in action, watch this helpful how-to video here.
Season the Rib Roast
Credit: Photo: Johnny Autry
Infuse as much flavor as possible into your rib roast by using a generous amount of seasonings. Sprinkle the meat with salt and pepper, then rub with a flavorful mixture of herbs, spices, and condiments. Don't be afraid to use a little muscle to work the seasonings into every nook and cranny. The more coverage you can get, the better.
Luckily, standing rib roast is flavorful on its own—and you only need a few extra ingredients to make it shine. Our Rosemary-Dijon Crusted Standing Rib Roast uses bold and tangy Dijon mustard, garlic, herbs, and olive oil. Besides adding sharp flavor notes, the mustard helps the garlic and herbs adhere to the meat.
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Cook the Roast to Medium Rare (130-135°F)
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Cook the roast to medium rare or an internal temperature of 130-135°F for the best flavor and texture. The cook time depends on the weight of your roast and the temperature of your oven (or grill)—so make sure to follow your recipe.
Because you're dealing with such a large cut of beef, you'll need a meat thermometer to keep track of the temperature. Simply insert it into the thickest part of the roast. When the internal temperature reaches 120-125°F (rare), remove it from the oven or grill.
Carve the Roast
Credit: Photo: Johnny Autry
Let the standing rib roast rest for about 20 to 30 minutes before slicing. This step is absolutely essential. Resting allows the meat to rise a few degrees in temperature to reach your preferred degree of doneness—and it also prevents the juices from gushing out when you slice (i.e. bone-dry meat).
To carve your rib roast, remove the bones by slicing along their contour, between the meat and the bone. Then slice meat crosswise, against the grain.
Sides for Standing Rib Roast
Credit: Photo: Johnny Autry
Voila! Now you have a perfectly cooked standing rib roast that your guests are sure to love. Round out your feast with healthy holiday sides like roasted potatoes and steamed green beans.
Looking for more special occasion main dishes? Check out collection of show-stopping Holiday Entrees for perfect beef tenderloin, roast turkey, and more.
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See our simple tips for preparing an impressive beef entrée.To prepare a standing rib roast, trim the fat from the roast, leaving about a quarter inch layer of fat. In a small bowl, mix thyme, salt, and pepper. Rub the mixture evenly all over the roast, pressing so that the herb mixture will adhere to the meat. Place the roast on a rack in a shallow roasting pan, fat side up. Roast the beef at three-hundred-and-seventy-five degrees or until a thermometer inserted in the center of the narrow end reaches one-hundred-and-thirty-five degrees for medium (the wide end should be about 125° for rare), about 2 1/2 hours. Transfer the roast to a platter, and let stand at least 10 minutes. The juices that accumulate on the platter will be added later to the sauce. While the roast stands, defat the drippings by pouring them into a large liquid measuring cup lined with zip-top bag. Let it stand for a few minutes so the fat rises to top and the broth is on the bottom of the bag. Snip off one corner of the bag and squeeze the broth into the measuring cup. Discard the bag with the fat. Add the juices that have accumulated from the standing roast to the pan, and stir. Add the defatted beef broth and brandy to the pan and stir, scraping up browned bits. Place the pan over high heat and stir until the mixture is boiling vigorously. Remove from the heat and pour the sauce through a fine strainer into a small bowl. To carve the roast, transfer it to a cutting board placing the bone side down. Cut all the way down through the fat, following the line of the bone, until you reach the end of the bone. Slice the meat away from the bones in one chunk. You can save these bones and serve alongside the meat if you wish. Holding the roast with a carving fork, cut off the layer of fat—it will almost peel off. Then cut the meat into half-inch thick slices. Serve the meat with the sauce. Get the Recipe: Standing Rib Roast
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To prepare a standing rib roast, trim the fat from the roast, leaving about a quarter inch layer of fat.</p><p> </p><p>In a small bowl, mix thyme, salt, and pepper. Rub the mixture evenly all over the roast, pressing so that the herb mixture will adhere to the meat.  Place the roast on a rack in a shallow roasting pan, fat side up.</p><p> </p><p>Roast the beef at three-hundred-and-seventy-five degrees or until a thermometer inserted in the center of the narrow end reaches one-hundred-and-thirty-five degrees for medium (the wide end should be about 125° for rare), about 2 1/2 hours.</p><p> </p><p>Transfer the roast to a platter, and let stand at least 10 minutes.   The juices that accumulate on the platter will be added later to the sauce.</p><p> </p><p>While the roast stands, defat the drippings by pouring them into a large liquid measuring cup lined with zip-top bag. Let it stand for a few minutes so the fat rises to top and the broth is on the bottom of the bag. Snip off one corner of the bag and squeeze the broth into the measuring cup.  Discard the bag with the fat. </p><p> </p><p> </p><p>Add the juices that have accumulated from the standing roast to the pan, and stir. Add the defatted beef broth and brandy to the pan and stir, scraping up browned bits. Place the pan over high heat and stir until the mixture is boiling vigorously. Remove from the heat and pour the sauce through a fine strainer into a small bowl.</p><p> </p><p>To carve the roast, transfer it to a cutting board placing the bone side down.  Cut all the way down through the fat, following the line of the bone, until you reach the end of the bone.  Slice the meat away from the bones in one chunk. You can save these bones and serve alongside the meat if you wish.  Holding the roast with a carving fork, cut off the layer of fat—it will almost peel off. Then cut the meat into half-inch thick slices.  Serve the meat with the sauce.</p><p>