Standing Rib Roast (Prime Rib Roast)

standing prime rib roast recipe on a platter with herbs around it.

5 from 1 vote

Standing Rib Roast (Prime Rib Roast)

A show-stopping roast that’s tender, juicy, and full of rich flavor! This standing rib roast is seasoned with garlic, rosemary, and thyme, then roasted to perfection for a crisp, caramelized crust and buttery interior. Perfect for Christmas dinner or any special occasion.

Prep Time30

Total Time2

Course: Main Course

Cuisine: Italian/ American

Keyword: prime rib, standing prime rib roast

Servings: -8 servings

Author: Elena Davis

Ingredients

Roast (4–6 lb bone-in standing prime rib):

4 –6 lb bone-in standing prime rib roast scale up / down; adjust cooking time accordingly

Herb Rub:

4 garlic cloves minced
2 tablespoons fresh rosemary finely chopped
2 tablespoons fresh thyme finely chopped
1 tablespoon coarse salt kosher recommended
1 teaspoon freshly ground black pepper
5 tablespoons extra-virgin olive oil

Roasting Pan (makes great sauce or gravy):

3 cups low-sodium beef broth
1 onion peeled and cut into quarters (to flavour the broth; remove before serving)
3 cups water
½ cup red wine optional but recommended

Instructions

Prepare the roast: Remove the roast from the refrigerator and let it come to room temperature for at least 2 hours before cooking. This ensures even cooking from edge to center.
Make the herb rub: In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, and olive oil. Mix until it forms a fragrant paste.
Season the roast: Pat the roast dry with paper towels. Rub the garlic-herb mixture generously all over the meat, coating the top, sides, and ends.
Set up the roasting pan: Place the quartered onion in the bottom of a large roasting pan. Pour in 3 cups beef broth, 3 cups water, and ½ cup red wine (optional but highly recommended). Set a roasting rack over the pan and place the roast bone-side down on the rack.
Roast the meat: Preheat the oven to 450°F (230°C). Roast the meat uncovered for 15-20 minutes to develop a golden-brown crust. Then reduce the oven temperature to 325°F (160°C) and continue roasting.
Use these general times as a guide (per pound):
Rare: 12 min/lb
Medium Rare: 14 min/lb
Medium: 15–16 min/lb
The most accurate method is using an instant-read thermometer. Remove the roast when it’s 10°F below your target doneness to allow for carryover cooking: Rare: 115–120°F (final temp 125–130°F) Medium-Rare: 120–125°F (final temp 130–135°F) Medium: 125–135°F (final temp 135–145°F).
Rest before slicing: Transfer the roast to a cutting board, cover loosely with foil, and let it rest for at least 20–30 minutes before carving. This allows the juices to redistribute and keeps the meat tender.
Optional: Make the pan sauce: While the roast rests, skim fat from the pan juices. Place the roasting pan on the stovetop over medium heat and simmer the drippings for 5–10 minutes to concentrate flavor. Strain before serving.
Enjoy! Serve your standing rib roast with creamy mashed potatoes, homemade gravy, and a side of roasted vegetables or Yorkshire pudding for a traditional holiday meal. Make my leftover prime rib sandwich with leftovers!

Notes

A general rule for cooking prime rib is to remember that the prime rib roast will have carryover cooking. This means the meat continues to rise in temperature as the roast rests (about 10º). This means that you will take it out when it is about 10º below your desired doneness based on this chart.

Final Temperature (after resting)

Rare
125-130º F (my personal preference)

Medium Rare
130-135º F

Medium
135-145º F

Medium-Well
145-155º F

Well Done (never! ha, ha)
155º+ F

Make Ahead: Season the roast up to 24 hours ahead and refrigerate uncovered for a dry brine. Let it come to room temperature before roasting.
Storage: Store leftover slices in an airtight container in the fridge for up to 4 days.
Reheat: Warm gently in a 300°F oven covered with foil or in pan juices to prevent drying.

Nutrition