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Beef Standing Rib Roast (Prime Rib)

An elegant and succulent Beef Standing Rib Roast that brings restaurant-quality flavor right into your home, perfect for special occasions.
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Prep Time 3 hours
Cook Time 1 hour 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 piece Standing rib roast (bone-in) Choose a well-marbled roast for a juicy outcome.
  • 4 cloves Fresh garlic cloves Minced for optimal flavor.
  • 2 tablespoons Fresh thyme Chopped.
  • 2 tablespoons Fresh rosemary Chopped.
  • 4 tablespoons Unsalted butter Softened for mixing.
  • 1 cup Beef broth Low-salt preferred.
For the roasting bed
  • 1 large Onion Quartered.
  • 1 head Garlic Halved.

Method
 

Preparation
  1. Take the standing rib roast out of the fridge 2 to 3 hours before cooking to bring it to room temperature and pat it dry with a paper towel.
  2. Preheat the oven to 240 degrees C (460 degrees F).
  3. Mix softened butter with minced garlic, chopped rosemary, and thyme to create the garlic herb butter.
  4. In a heavy-based oven-proof skillet, place quartered onion, halved garlic, and herbs to form a flavorful base.
Roasting
  1. Spread a thin layer of garlic herb butter on the bone side of the beef and place it on the onion side down. Coat the top and sides with the remaining butter.
  2. Place the skillet in the hot oven for 20 minutes to sear the outside.
  3. After 20 minutes, remove the roast, spread the remaining butter on top, and lower the oven to 120 degrees C (250 degrees F). Cook for about 1.5 hours, basting every 30 minutes, until the internal temperature reaches 51 degrees C (123.8 degrees F) for medium-rare.
Serving
  1. Transfer the beef to a plate, cover loosely with foil, and allow it to rest for 20 to 30 minutes before slicing.
  2. While the roast is resting, place the skillet back on medium-high heat, add wine and beef stock, and simmer for about 10 minutes until reduced.
  3. Once rested, slice the roast and serve with the reduced sauce.

Notes

Let the roast come to room temperature before cooking for even doneness. Use a meat thermometer for perfect results. Allow resting time for juicy, tender meat.