Standing Rib Roast

Q: How much prime rib per person?

If you're cooking bone-in prime rib, you'll need about 1 1/2 pounds per person. For boneless, you need about double that amount. If in doubt, you can ask your butcher for a recommendation on the size of the roast.

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Mouthwatering meat dishes don't get any better than this! Seared at a high heat to get those wonderfully caramelized flavors, then slow-cooked to achieve incredibly tender meat, this is a recipe that you'll fall head over heels in love with.

Standing rib roast on a wooden cutting board.

So, don your apron and get ready to cook one of the best roasts you've ever eaten. Hungry? Let's get cooking!

Why you'll love this standing rib roast recipe

That high-heat sear / low and slow combination achieves flavors to die for.
It's the best showcase for roast beef.
You'll discover lots of transferable tips and techniques that will improve your roasting game.
It's a great recipe for a special occasion. You could even make it for Christmas dinner!

Equipment needed for this prime rib recipe

Meat thermometer – an instant read thermometer delivers best results
Roasting pan – go for a large cast iron pan with a wire rack
Cutting board – a cutting board is one of those essential kitchen items you should never be without
Chef's knives – invest in a set of quality chef's knives... you'll notice the difference

How to cook the perfect prime rib roast

The ingredients for standing rib roast on a table.

You need the standing ribs, butter, onion, garlic, thyme, rosemary, and seasoning for this recipe.

A bowl of butter squares and seasonings.

Place the softened butter, fresh thyme, and all the seasoning in a bowl and mix well.

A ball of spiced butter in a white bowl.

The butter should look like this once done.

Peel and chop the onion roughly, halve the garlic bulb and arrange the pieces in a single layer in a roasting tin, along with the rosemary.

Cover the top surface of the standing ribs with an even layer of the seasoned butter. Place it on top of the onion mixture and cook according to instructions.

You'll end up with a beautifully cooked, medium-rare roast beef to mark the special occasion.

Recipe tips

Take the meat out of the fridge an hour and a half prior to the cooking process and pat dry with paper towels before you cook prime rib.
Don't skip the searing stage. This ensures a delicious caramelized crust on your beef, which helps lock in those flavorful juices.
For optimal tenderness, ask your butcher to tie the roast with kitchen twine after cutting the ribs away.
Let the prime rib rest for at least 30 minutes after cooking to allow juices to redistribute. Resting the roast after cooking allows it to continue cooking and helps retain moisture. The internal temperature of the prime rib will continue to rise by 5-10 degrees while it rests.
Tent the prime rib with foil while it rests to keep it warm.

What to serve with this prime rib roast

Sides

Mashed potatoes are a classic side dish that pairs well with standing rib roast.
Don't forget that favorite British side dish, Yorkshire pudding, which is a traditional accompaniment to standing rib roast.
Roasted vegetables, such as carrots and Brussels sprouts, complement standing rib roast.
A wedge salad is a refreshing side that pairs nicely with standing rib roast.

Sauces

Few things pair better with beef than horseradish. Use it on the side as a dip or make your own sauce. A creamy horseradish sauce enhances the flavor of standing rib roast.
Red wine-based sauces can enhance the flavor profile of standing rib roast.

Wine pairing

A full-bodied, high-tannin red is the best wine to pair with beef rib. These help to cut through the fattiness of the meat and complement the rich, savory flavor. I recommend a classic French Cabernet Sauvignon. Another option, especially if you're adding horseradish, would be a softer red with balanced tannins, such as an Argentinian Malbec.

Popular alternatives

Seasoning rub typically includes garlic, fresh rosemary, thyme, and olive oil. I've left out the fresh thyme from the rub used for this recipe, instead scattering it in the tray, but by all means include it if you want to bring that extra earthy, herbal aroma to your rub.
This recipe doesn't call for dry brining, which will require more prep time. Dry-brining helps to dry out the exterior for a better crust while deeply seasoning the meat.
Add a touch of mustard powder to your rub if you want a little extra heat. A sprinkle of paprika will also bring an extra smokiness.

Substitutions

Substitute the fresh rosemary and thyme for dried herbs if you can't source them fresh or prefer the dried variety.
You can use garlic powder in place of garlic cloves, but you won't get the same depth of flavor and aroma.

Standing Rib Roast being drizzled with gravy.

What's the best type of beef for this recipe?

USDA Prime is the most expensive type of beef and will yield great results. This is from grass fed cows with lots of or intramuscular fat. A prime grade will cost around $17 to $20 per pound. You can also go for choice cut, which is the next best type.

Keep in mind that a properly cooked choice-grade prime rib can be just as tender and flavorful as USDA Prime.

Should I take the beef rib out of the fridge a while before cooking?

Yes. Allow the prime rib to come to room temperature before cooking for better and more even cooking.

How much prime rib per person?

If you're cooking bone-in prime rib, you'll need about 1 ½ pounds per person. For boneless, you need about double that amount. If in doubt, you can ask your butcher for a recommendation on the size of the roast.

What's better... a boneless or bone-in roast?

A bone-in prime rib roast is recommended for better flavor and moisture retention during cooking. Also, bone-in prime rib roasts are typically more flavorful and cook better than boneless prime rib. Boneless prime rib must be tied for even thickness and doneness.

How do I check for doneness?

Use a meat thermometer to check the internal temperature of the roast for desired doneness. Place your meat thermometer around the ridge in the fat cap near the ribs.

How do you carve a prime rib roast?

Carve the prime rib by slicing against the grain into about ½ inch thick slices.

More amazing beef recipes

Has this recipe got you in the mood to experiment? Take a look at these delicious recipes:

Chuck eye steak – the unsung hero of beef cuts, cooked to perfection!
Smoked beef short ribs – this heavenly recipe combines tender meat with luscious thick barbecue sauce
Beef cheek ragu – the ultimate Italian ragu recipe, this dish is rich, indulgent and easy to prepare
Beef kofkta curry – curried beef meatballs in a spicy sauce. If you like your curries with a big chili kick, this one will rock your world
Kung pao beef – a Chinese takeout classic, this homemade version if even more delicious

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