Standing Rib Roast
Treat your guests to the ultimate dining experience with this mouthwatering Standing Rib Roast, the crown jewel of holiday and special-occasion feasts. Made with a luxurious bone-in prime rib, this recipe is seasoned to perfection with a savory blend of kosher salt, freshly ground black pepper, garlic, rosemary, and thyme, beautifully balanced by olive oil and butter. The roast starts with a high-temperature sear in the oven to achieve a golden, flavorful crust, followed by slow roasting for juicy, tender results in every bite. Resting the roast ensures maximum juiciness, while an oven thermometer guarantees restaurant-quality doneness. Ideal for gatherings, this stunning centerpiece serves six and pairs wonderfully with classic sides such as creamy mashed potatoes or sautéed vegetables. Whether you’re hosting a festive dinner or wowing guests at a formal event, this standing rib roast is your go-to recipe for impressing with elegance and ease.
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Recipe Information
Ingredients
- 5 pounds standing rib roast (bone-in, prime rib)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper (freshly ground)
- 4 cloves garlic cloves (minced)
- 2 tablespoons fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (softened)
Instructions
Remove the standing rib roast from the refrigerator and allow it to come to room temperature for about 1 hour. This ensures even cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, combine kosher salt, black pepper, minced garlic, rosemary, thyme, olive oil, and softened butter. Mix until it forms a paste.
Pat the rib roast dry with paper towels to ensure a crispy crust. Rub the seasoning paste all over the roast, making sure to coat all sides evenly.
Place the rib roast, bone-side down, on a roasting rack set inside a roasting pan.
Insert an oven-safe meat thermometer into the thickest part of the roast, ensuring it does not touch the bone.
Roast in the preheated oven for 20 minutes at 450°F (232°C) to create a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 120°F (49°C) for medium-rare or 130°F (54°C) for medium. This should take approximately 1.5 to 2 hours, depending on the size of the roast.
Once the desired temperature is reached, remove the rib roast from the oven and tent it loosely with aluminum foil. Allow the roast to rest for 20 minutes to retain its juices.
Transfer the roast to a cutting board and carve between the rib bones for individual portions. Serve warm.
Nutrition Facts
Calories |
7121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 584.9 g | 750% | |
| Saturated Fat | 234.4 g | 1172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1695 mg | 565% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.1 g | ||
| Protein | 439.5 g | 879% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 322 mg | 25% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 5591 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
