A standing rib roast is a tender and flavorful cut of beef taken from the rib section, making it a classic choice for special meals.

This recipe coats the meat with a blend of garlic, fresh herbs, and olive oil, creating a golden, crispy crust packed with flavor.

Often called “prime rib,” the term “prime” actually refers to the quality grade of the beef as determined by the USDA, not the cut itself.

While prime-grade beef is known for its excellent marbling and tenderness, choice or select grades work wonderfully in this recipe, too.

With careful preparation, this dish brings out the best in any high-quality rib roast, making it an impressive addition to your table.

Standing Rib Roast Recipe

Ingredients

• 1 standing beef rib roast (6 to 8 pounds, chine bone removed by your butcher)
• 8 garlic cloves, finely chopped
• 2 tablespoons fresh thyme, minced
• 2 tablespoons fresh rosemary, minced
• 1 tablespoon salt, plus extra to taste
• 1½ teaspoons black pepper, freshly ground, plus extra to taste
• 1½ tablespoons olive oil, with extra as needed
• 1¾ cups beef stock
• 2 teaspoons veal or beef demi-glace (if unavailable, substitute with 2 teaspoons of flour to thicken the sauce)

Instructions

To Prepare The Roast

1. Trim the fat on the roast to leave a thin layer (about ¼ to ½ inch). Use the tip of a knife to make 5 small slits across the top of the roast, about ⅛ inch wide and ½ inch deep.
2. Place the roast in a roasting pan, fat side up.

Make The Herb Paste

1. In a small bowl, mix garlic, thyme, rosemary, 1 tablespoon of salt, and 1½ teaspoons of black pepper.
2. Add olive oil a little at a time, stirring until it forms a thick paste.
3. Spread the paste all over the roast, pressing some into the slits. Let the roast sit at room temperature for 30–60 minutes to absorb the flavors.

Roast The Meat

1. Preheat your oven to 450°F (230°C).
2. Roast the meat for 20 minutes to develop a crust.
3. Lower the oven temperature to 350°F (175°C) and continue roasting. For medium-rare, roast until the internal temperature reaches 125°F–130°F (52°C–54°C). This takes about 1 hour and 10 minutes more.
   • If the roast browns too quickly, cover it loosely with aluminum foil.
4. Once done, transfer the roast to a cutting board and cover it with foil. Let it rest for 15–20 minutes before carving.

Make The Sauce

1. Pour off most of the fat from the roasting pan. Place the pan on the stove over medium heat.
2. Add beef stock and bring it to a boil, scraping up any browned bits from the pan.
3. Whisk in the demi-glace (or flour if substituting) and cook for 3–5 minutes, stirring until the sauce thickens slightly. Season with salt and pepper to taste.

Serve

1. Slice the roast into portions and arrange them on a serving platter.
2. Pour the sauce into a serving dish or gravy boat. Serve alongside the meat.

Tips For A Perfect Standing Rib Roast

Here are some less-common but highly effective tips to take your rib roast to the next level:

• Dry-age at home: Place the roast uncovered in your fridge for 2-3 days before cooking. This enhances flavor and helps create a better crust.
• Salt early: Season the roast with salt at least 12-24 hours before cooking. This dry brining helps the seasoning penetrate deeper into the meat.
• Roast with the bones facing down: Using the bones as a natural roasting rack ensures even cooking and prevents the meat from sitting in its juices.
• Sear after roasting (reverse sear): Cook the roast low and slow at 250°F until it reaches 115°F for medium-rare, then sear it in a hot oven at 500°F for 10-15 minutes for a beautiful crust.
• Add flavor under the fat: Carefully separate the fat cap from the meat and spread garlic or herbs underneath. The melting fat will carry the flavor into the roast.

What To Serve With Standing Rib Roast?

Pair your rib roast with these classic and flavorful dishes for a complete meal:

• Mashed potatoes
• Yorkshire pudding
• Creamed spinach
• Roasted brussels sprouts
• Green bean almondine
• Caesar salad
• Herb and garlic roasted carrots
• Dinner rolls or crusty bread
• Horseradish sauce

How To Store Leftover Standing Rib Roast?

Storing leftovers properly keeps your rib roast fresh and safe to eat:

1. Cool it quickly: Allow the meat to cool at room temperature for no more than 2 hours.
2. Wrap it tightly: Use aluminum foil, plastic wrap, or airtight containers to prevent exposure to air and moisture.
3. Refrigerate: Store in the refrigerator for up to 3-4 days.
4. Freeze for longer storage: Wrap slices or the whole roast in freezer-safe wrap, then place them in an airtight container or freezer bag. Label it with the date, and it will last up to 3 months.

To reheat, use low heat in the oven (around 250°F) to warm the meat slowly and prevent it from drying out. Always ensure it’s reheated to an internal temperature of 165°F before eating.

Target Internal Temperature For Standing Rib Roast

The internal temperature of your roast determines how well it’s cooked. Use a meat thermometer to check the temperature at the thickest part of the meat, avoiding the bone. Here’s a simple guide:

• Rare: 120°F-125°F (Cool red center)
• Medium-Rare: 125°F-130°F (Warm red center)
• Medium: 135°F-140°F (Warm pink center)
• Medium-Well: 145°F-150°F (Slightly pink center)
• Well-Done: 155°F-160°F (Fully cooked with no pink)

For the best flavor and tenderness, medium-rare (125°F-130°F) is the most popular choice.

Always let the roast rest for 15-20 minutes after removing it from the oven; the temperature will rise by about 5°F during this time.

This resting period also allows the juices to settle, keeping the meat juicy and flavorful.