Our recipe for standing rib roast is easy, but it does take a bit of patience. Couple that with the somewhat pricey cut of meat, and you can understand why we like to reserve it for special occasions.
Plus, it’s so delicious and downright indulgent.
The secret to a perfectly cooked roast is a slow, low heat until the meat reaches just the right temperature. After that, you’ll cook it on high heat for just a brief spurt of time to get the sought-after crispy outside. This technique also produces a moist and tender roast.
Don’t forget to reserve the juices for your au jus! It’s the perfect final touch.
Standing Rib Roast Recipe
- 1 standing rib roast, 6–10 lb, prime rib
- kosher salt and black pepper, freshly ground
- 2 Tbsp rosemary, fresh or dried, chopped
- 2 medium carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 2 medium onions, peeled and roughly chopped
- 2 cups dry red wine, (if you prefer replace wine with equal amount of beef broth)
- 2 bay leaves
- 3 - 4 sprigs fresh thyme
- 1 handful parsley stems
- 4 cups beef stock, or chicken stock, low-sodium
- 3 Tbsp unsalted butter, cut into chunks
- Adjust oven rack to lower position and preheat oven to 200 degrees. Set your roast out and bring to room temperature. About 30-60 mins.
- Pat the rib roast dry with paper towels and season it liberally on all sides with salt, pepper and rosemary.
- Add all of the chopped vegetables into a large roasting pan. Pour in the wine and broth as well as the herbs to the roasting pan. Submerge the herbs in the liquid so they don’t scorch. Place a roasting rack inside the pan so that it sits firmly on the bottom of the pan. Place the seasoned roast on the rack with fat cap facing up.
- Move the roasting pan to the oven and bake until center of roast registers 135 degrees (for medium rare) on an instant-read thermometer. This should take anywhere between 3 and 4 hours. When the internal temperature reaches 135 degrees, remove roast from the oven then transfer to a large plate. Cover tightly with aluminum foil then place in a warm spot to rest for at least 10 minutes.
- Increase oven temperature to 500 degrees. Remove vegetables from the roasting pan and discard them, reserving the juice. Pour the juice through a fine mesh strainer into a saucepan, skimming excess fat off of the top of the liquid. Bring to a boil over high heat and then immediately reduce the heat to low. Simmer for an additional 2 minutes. Season to taste with salt and pepper. Remove from the heat and whisk in chunks of butter one at a time until incorporated. Keep the au jus in a warm spot, but do not bring to a boil again or the butter will separate and become oily.
- Return the roasting rack to the empty pan. Remove the foil from the prime rib and place the roast back onto the rack, once again with the fat cap on top. Place the roast back into the 500-degree oven and cook for about 10 minutes until the exterior is crispy and very brown. Remove the prime rib from the oven and allow it to rest 5 minutes.
- Carve the prime rib into thick slices and serve immediately with plenty of that wonderful au jus that you made. Enjoy!
Syrah or Cabernet Sauvignon makes for a delightful wine pairing with your rib roast!