Description
A show-stopping standing rib roast with a caramelized crust and juicy centre. This classic roast delivers rich flavour with minimal effort.
Ingredients
Scale
- 4.1 kg (9 pounds) standing rib roast (prime or choice cut)
- 3-4 sticks unsalted butter, softened
- 1 tablespoon minced fresh rosemary
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 3 teaspoons coarse or kosher salt, plus extra for seasoning the outside
- 1 large onion, peeled and quartered
- 1 whole head of garlic, halved horizontally
- Several sprigs of fresh thyme
Instructions
- Remove the roast from the fridge 2–3 hours before cooking to come to room temp.
- Mix butter, rosemary, garlic powder, onion powder, salt and pepper into a paste.
- Scatter onion, garlic, and thyme in the bottom of a roasting pan.
- Pat the roast dry. Generously salt the outside, then slather the underside (bone side) with butter.
- Place the roast bone-side down on the onion/garlic/thyme. Slather remaining butter over the top and sides.
- Preheat to an oven temperature of 460°F (240°C). Roast for 20 minutes at this high temperature to sear.
- Reduce oven to 250°F (120°C). Continue cooking until internal temperature hits 120.2°F (49°C) for rare-medium rare (about 2–2.5 hours) or 155°F for medium well (about 3-4 hours).
- Remove from over and rest the roast loosely tented in foil for 20–30 minutes. Internal temp should rise to 127.4°F (53°C).
- Slice between bones and serve.
Notes
Use a meat thermometer to check the internal temperature of the prime rib for accurate doneness. To add flavor to the crust, sprinkle extra salt over the buttered surface before roasting.
- Prep Time: 15 minutes
- Resting time: 3 hours
- Cook Time: 2 hours 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 894
- Sugar: 0.7 g
- Sodium: 636.1 mg
- Fat: 58.9 g
- Saturated Fat: 29.6 g
- Trans Fat: 1.6 g
- Carbohydrates: 3.4 g
- Fiber: 0.8 g
- Protein: 89.6 g
- Cholesterol: 327.1 mg