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Beef Standing Rib Roast
Rib Roast Ready to Bake
Standing Rib Roast a.k.a. Prime Rib
A standing rib roast, prime rib, beef rib roast, these are one in the same cut of beef. This is a cut of beef in the short loin, the tenderest cut of beef. Nothing else compares to a standing rib roast in my book.
When purchasing your standing rib roast, ask the butcher to separate the rib from the roast and tie it on, if it is not done already. Choose a roast that is at least three ribs, unless you like your meat well done. Anything less than three ribs will come out well done.
Allow two portions per rib. So, a rib roast with three ribs should feed six.
Cooking the Standing Rib Roast
Seasoning the rib roast the night before would be optimal. This way the seasonings can soak into the roast. If you can't let it marinade overnight then several hours will do.
Plan on three hours cook time, but depending on your taste it could take less time.
- 1 Standing Rib Roast, Separated from the ribs, with ribs tied on.
- 2 Tblsp Salt
- 2 Tblsp Fresh Cracked Pepper
- 1 Tblsp Garlic, Fresh is better
- The night before (or several hours before) make the marinade by mixing the salt, pepper and garlic together in a small bowl.
- The marinade is a rub, so rub the mixed ingredients all over the roast.
- When you're ready to back the rib roast place it in a baking pan with the rib side down, creating a rack for the roast tied to them.
- Set the oven to 450 F.
- Put the roast into the oven at 450 F for 20 minutes. This will create a crisp crust and help seal in the juice.
- Reduce the oven temperature to 325 F for the rest of the bake time.
If you don't have a thermometer to check the internal temperature the table below is a good indicator of cook time.
No Thermometer Cook Time
Cook Time Per Pound
15 minutes per pound
18-20 minutes per pound
25 minutes per pound
Remove the roast just before it reaches the temperature you desire for doneness. The roast will continue to rise in temperature after it is removed from the oven. Place a piece of tin foil over the roast after you remove it from the oven. The juices have the chance to recede back into the meat during this time.
Let the roast sit for about 20 minutes.
It's ready to be carved and served with a side of horseradish, enjoy!