Beef Standing Rib Roast (Prime Rib)
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6 - 8 people
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Calories
671 kcal
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Course
Main Course
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Cuisine
American
Beef Standing Rib Roast (Prime Rib)
Description
The process starts by bringing the beef to room temperature, which promotes even cooking. The roast is spread with softened garlic herb butter, composed of butter, minced garlic, rosemary, thyme, salt, and pepper, applied on and under the meat to enhance flavor and surface browning. The roasting begins at a high temperature to form a crust, then reduces to a low temperature to complete cooking gently and uniformly. Basting periodically helps keep the meat moist and flavorful.
The roast rests after cooking to allow juices to redistribute. The internal temperature is monitored carefully for desired doneness—usually medium-rare. The pan's vegetables and herbs elevate the roast, prevent sticking, and infuse juices for sauce making. The red wine sauce is a flavorful reduction of beef broth and wine, optionally thickened, which is perfect to accompany the roast.
Details such as using unpeeled onion and garlic in the roasting bed preserve their structure, making straining easier later. Recommendations emphasize quality of beef and adaptability of cut, with tips on temperature monitoring, storing, and preparing leftovers that can be turned into sandwiches. For the sauce, adjustments can be made for saltiness and wine substitutions are suggested according to preference and availability.
Ingredients
- 2.5 kg / 5 lb standing rib roast bone in (Note 1, or prime rib
- 1 onion , unpeeled, quartered (brown, yellow, white)
- 1 garlic unpeeled, halved horizontally, head
- 5 thyme sprigs
- 3 rosemary sprigs
Garlic Herb Butter:
- 150g/ 10 tbsp butter softened, unsalted
- 5 garlic minced, cloves
- 2 tsp rosemary or 1 tsp dried, finely chopped fresh
- 2 tsp thyme or 1 tsp dried, finely chopped fresh
- 2 tsp salt
- 1 tsp black pepper
Red Wine Sauce:
- 1 1/2 cups beef broth low salt, or stock
- 2 1/2 cups red wine Note 2, dry
- 1 tbsp cornflour optional, Note 3, or cornstarch
Instructions
Prepare Beef
- Bring Beef to room temp: Take beef out of the fridge 2 - 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
- Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.
- Garlic Herb Butter: Mix together.
- Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
- Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
- Hot oven: Roast 20 minutes.
- Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
- Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 51°C / 123.8°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
- Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Internal temperature will rise to 56-58°C / 133-136.4°F (which is medium rare).
- Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
Red Wine Sauce:
- Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
- Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
- Strain into bowl, pour into sauce jug.
Notes
- Choose prime rib cuts with or without bones, trimmed as preferred; better quality beef yields superior flavor.
- Bring beef to room temperature for even roasting; monitor internal temperature for desired doneness as it rises during resting.
- Use low-sodium beef broth to prevent oversalting the red wine sauce; excess salt can be absorbed by simmering potatoes added to the sauce.
- Red wine sauce can be thickened with cornstarch for a maple syrup consistency or left thinner as preferred.
- Roast rests well for up to an hour and leftovers reheat gently to maintain pink center; sliced thinly makes excellent sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671cal | 34% |
| Carbohydrates | 2g | 1% |
| Protein | 64g | 128% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 193mg | 64% |
| Sodium | 941mg | 39% |
| Potassium | 885mg | 19% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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