Looking for that classic oven roasted prime rib roast recipe? This is the iconic beef recipe known for its tender, juicy meat that practically melts in your mouth. With a garlicky-herb crust and perfect medium-rare center, this is a dish that everyone should master.
There’s something about a rib roast that seems so intimidating. It’s often left as a treat as a special at the finest steakhouses. But really, it’s a beef roast, like any other, and not as hard to cook as it looks. The most important thing is getting the internal temperature correct and knowing that cooking time will vary depending on the size of your bone-in roast.
With no tricky techniques needed, this prime rib recipe will give you a juicy, flavorful standing rib roast with a savory garlic-herb crust and rosy, tender meat throughout. We’re breaking down just how simple the holiday favorite standing rib roast can be. If you want to take things outside, there’s always the option for smoked prime rib, or simply a grilled prime rib. Or, if you want to get scientific, we find sous vide prime rib to be the way to get an even cook from edge to edge. But if you just want a down-home delicious rib roast, this is the method we’ve been using for years. And it never disappoints.
🥩 The Cut: What is a standing rib roast?
Often reserved for Christmas Dinner, the New Year’s feast, or for special occasions, the standing rib roast is a bone-in prime rib. Also known as a beef rib roast, this expensive cut of beef is a bigger, meatier cut of ribeye steak. You will see them at your local grocery store stocked for the holidays, or you can save pennies by trimming whole rib roast yourself.
We stock up on a few for the year when they go on sale around Christmas and use our vacuum sealer to freeze them for the next six months. If you want a particular grade, choice vs prime, or even more decadent wagyu, you may need to source it from our favorite online butcher shops.
Ingredients
We combine the prime rib ingredients with ingredients for an au jus. If you don’t want the au jus recipe, ignore everything from beef broth on.
- Bone-in standing rib roast
- Dijon mustard
- Garlic
- Fresh Rosemary
- Kosher Salt and freshly ground black pepper.
- Beef broth – want to feel super fancy? Use homemade beef broth.
- Shallot
- Red Wine
- Worcestershire
- Thyme
How to cook a standing rib Roast in the oven
Take any fear you have about making the perfect bone-in rib roast recipe and toss it out the window. This recipe is so simple you are going to feel like a master chef in your kitchen when you slice into it.
- Start your prime rib 24 to 48 hours in advance for the best results. Remove it from the package and pat it very dry with paper towels. Using a sharp knife, carefully cut along the curve of the rib bones to slice the roast off of the bones. This will make slicing the roast easier when ready to serve. Score the fat cap on the top of the roast, using caution not to cut too deep into the meat.
- Then, coat the standing rib roast liberally on all sides with kosher salt, being sure to season the bones as well. Using butcher’s twine, secure the ribs back along the rib roast. Place it on a wire rack over a baking sheet, and let it air dry in the fridge overnight.
- When ready to cook, mash the garlic cloves in a small bowl with the tines of a fork. Then mix it into the mustard with the rosemary to make a paste. Rub the paste all over the entire surface area of the roast and let the prime rib stand at room temperature for one hour.
- Adjust the oven racks the middle-low position to make it easier to slide the roasting pan in and out of the oven, then preheat the oven to 450 degrees F. Nestle the rib roast on a wire rack in a roasting pan, bone side down. If making au jus, add the shallots, head of garlic, thyme, and beef broth to the pan bottom of the pan.
- Place the roasting pan in the oven and cook for 20 minutes. Without opening the door, reduce the oven temperature to 315 degrees F. Allow the rib roast to cook for another 45 minutes to 1 1/2 hours, depending on how large the roast is. After 45 minutes, check the internal temperature doneness with a digital meat thermometer. Continue cooking and checking the internal temp every 10 – 15 minutes until the prime rib reaches your desired doneness, or 130 degrees F for medium rare. Remember, the internal temperature will continue to rise 5 to 10 degrees as the roast rests.
- Carefully remove the roasting pan from the oven and transfer the wire rack with the standing rib roast to a cutting board. Tent with foil and allow the roast to rest for 15 to 20 minutes before slicing into it.
- If making the au jus, while the rib rests, place the roasting pan lengthwise over two burners set to medium-high heat. Add the red wine and using a wooden spoon, scrape up any browned bits. Add in the remaining beef broth and allow it to simmer for 5 to 7 minutes. Then, add in the Worcestershire sauce and reduce the heat to medium-low, allowing the sauce to simmer gently. Right before serving, use a slotted spoon to scoop out the shallot, garlic, and thyme—season with a pinch of black pepper.
- Snip the kitchen twine and remove the bones (save them to make homemade beef broth). Then slice the prime rib into individual slices. The outer edges will be more done than the center, so serve according to everyone’s preferences. Serve with the au just for dipping in individual ramekins and season with a pinch of salt and a sprinkle of minced fresh parsley for garnish.
What to serve with Prime Rib?
When it comes to the king of cuts, the side dishes can elevate the whole dinner and make it a special occasion – no matter what time of year it is. We love pairing this with creamed leeks or our steakhouse creamed spinach, a classic baked potato, and some over-the-top indulgent smoked mac and cheese, and someday want to pair it with traditional Yorkshire pudding.