Standing Rib Roast
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Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
2 hrs 50 mins
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Servings
4 -6 servings
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Calories
970 kcal
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Course
Main Course, Dinner
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Cuisine
American
Standing Rib Roast
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Call it Christmas roast, prime rib or just roast beef, standing rib roast is tender, juicy and flavorful. It's surprisingly easy to make too!
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Ingredients
- 1 standing rib roast* bone-in (4 pounds, 2 ribs)
- 1 ½ tablespoons kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons Dijon mustard
- 3 garlic cloves minced (about 1 tablespoon)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice about ½ medium lemon
- ¼ cup rosemary leaves finely chopped
- 2 medium onions peeled and quartered
Instructions
- Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking.
- Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary (reserve the juiced lemon for roasting if desired). Spread the mustard mixture all over the meat.
- In a large cast-iron skillet or a roasting pan, place the onions (if you like, you can add the juiced lemon half, as well as the unused lemon half if you have it). Place the meat on top, bone side down.
- Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
- Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving with the pan juices and onions.
Notes
- : Place slices of the standing rib roast in a baking pan with a few tablespoons of broth. Cover with foil and warm it in a 250 degree F oven until the meat is heated through.
- *For larger parties (more than 6 people), get a 4-rib roast, which will be around 8 pounds. Leave it at room temp for 2 hours before roasting instead of 1. Double all mustard sauce ingredients. After you lower the oven temp to 350°F, cook for 1 to 1½ hours, checking the meat every 10 minutes after it’s been in for an hour.
- *Ask the butcher not to separate the ribs. You can have it trimmed if you want, but it’s not necessary and the fat really enriches the dish and the onions underneath.
- TO STORE: Wrap leftovers in foil or plastic wrap, or place them in an airtight container. Refrigerate for up to 4 days.
- TO REHEAT: Place slices of the standing rib roast in a baking pan with a few tablespoons of broth. Cover with foil and warm it in a 250 degree F oven until the meat is heated through.
- TO FREEZE: You can freeze the meat, but it will likely dry out a bit, so it’s not ideal. Be sure to wrap it very well. Thaw it in the refrigerator, then reheat according to the instructions above.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
970kcal
(49%)
Carbohydrates
6g
(2%)
Protein
42g
(84%)
Fat
86g
(132%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
4g
Monounsaturated Fat
39g
Trans Fat
0.002g
Cholesterol
183mg
(61%)
Potassium
758mg
(22%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
40IU
(1%)
Vitamin C
6mg
(7%)
Calcium
54mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 970 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 970kcal | 49% |
| Carbohydrates | 6g | 2% |
| Protein | 42g | 84% |
| Fat | 86g | 132% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 183mg | 61% |
| Potassium | 758mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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