Standing Rib Roast (Prime Rib Roast)

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!