Standing Rib Roast Recipe

Active Time:

10 mins

Total Time:

3 hrs 30 mins

Servings:

Dr. Bruce Aidells' easy standing rib roast recipe is an adaptation of the classic English approach to a beef roast typically served for Sunday dinner. In this recipe, the prime rib roast is partially cooked before it's slathered with a garlicky Dijon mustard mixture and returned to the oven for another hour and a half until a dark, golden crust has formed. After a short resting period to lock in the juices, the tender roast is ready for carving. This beef rib roast recipe is a perfect centerpiece for a British-style Sunday supper, as a Christmas roast, or for any celebration.

Frequently Asked Questions

Is a standing rib roast the same as prime rib?

A standing rib roast is also known as prime rib, which comes from the primal rib section of beef. Meanwhile, a ribless portion of prime rib is called a rib eye steak.
What is the most important thing to do before roasting a prime rib roast?

It's critical to allow the prime rib roast to sit at room temperature for at least an hour before cooking it. This will help thaw the meat and raise its internal temperature to ensure it cooks more evenly. Some folks also recommend seasoning the roast with salt and letting it sit in the refrigerator overnight, which helps tenderize the meat and infuse it with more flavor.

Notes from the Food & Wine Test Kitchen

Some of the most important parts of this roast beef recipe are the times when you let the meat sit out: to let it warm up slightly and lose its chill before cooking and when you let it rest after cooking. The meat will continue to cook as it rests. This is also when the juices redistribute, so don't rush to carve the roast. Let it rest, and you'll be rewarded with perfectly cooked, tender meat.

Finally, when carving, remove the rib bones, but if you have bone-gnawing carnivores at the table, cut between the rib bones and pass them on a plate.

Suggested pairing

A rich, deep Burgundy with strong meaty flavors and good fruit acidity is a classic accompaniment to roast beef.

Cook Mode (Keep screen awake)

Ingredients

13 pound prime rib roast (5-rib chine bone removed)
2 teaspoons kosher salt, plus more to season
1/3 cup Dijon mustard
2 tablespoons garlic, minced
1 tablespoon thyme leaves, chopped
2 teaspoons coarsely ground black pepper
3 tablespoons extra-virgin olive oil

Directions

Cara Cormack

Gather ingredients. Remove meat from refrigerator and set out at room temperature for 1 hour. Preheat oven to 450°F.
Cara Cormack

Set meat, bone side down, in a roasting pan and season it lightly with salt. Roast meat in the lower third of the oven for 20 minutes. Remove meat from oven and reduce temperature to 350°F.
Cara Cormack

In a small bowl, mix mustard with garlic, thyme, pepper, and 2 teaspoons kosher salt. Whisk in olive oil.
Cara Cormack

Brush mustard coating all over top and sides of meat and roast for about 1 1/2 hours longer, rotating roasting pan 2 or 3 times for even browning.
Cara Cormack

The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120°F (for medium rare). If you prefer meat cooked to medium, cook roast to an internal temperature of 130°F.
Cara Cormack

Transfer roast to a carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Set roast on its side and run a long, sharp knife between bones and meat; remove bones and set them aside. Turn roast right side up. Carve roast 1/4 to 1/2 inch thick and transfer slices to warmed plates. Pour any carving juices over meat and serve immediately.

Originally appeared: December 2000

Standing Rib Roast of Beef

Frequently Asked Questions

Notes from the Food & Wine Test Kitchen

Suggested pairing

Ingredients

Directions

Related Articles