Standing Rib Roast is considered by many to be the best roast beef in the world. Also known as Prime Rib, it’s a cut of meat that’s incredibly succulent with superior flavor. This recipe uses a safe, simple but highly effective roasting method to make the meat flush pink to the end.
The best advice? Remove the meat before the target internal temperature while the meat continues to cook while resting, taking medium rare to medium beef. Otherwise, it cooks too much while resting!
Standing Rib Roast– don’t make this mistake!
The biggest mistake people make with the rib first is not taking into account that beef continues to cook while resting. So if you take it out of the oven at 52°C/125°F, the target temperature for the rare medium, will increase to 55°C/130°F or more once rested, which is medium. That is, there is not much pink left blushing!
Therefore, you need to take the meat out of the oven before its target temperature. Here is a table of Prime Rib’s internal temperature for different cooking levels.
Prime
Rib – simply the best There is
no doubt – the Standing Rib Roast is the crème de la crème of roasts. Also known as Prime Rib, this is THE roast beef with flavor, texture and juiciness superior to all other cuts of beef.
It’s certainly not an economic cut. It’s an investment worthy of special occasions when you meet like-minded people who will cherish that moment when you cut the golden crust and filled with garlic, those people in your life who will applaud with joy at the sight of the pink flesh, knowing that it will taste as incredibly juicy as it looks…
Get ready for the ultimate carne asada experience, complete with a beautiful red wine sauce, one side of Parish Mash, and garlic-sautéed spinach!
How to choose the best standing rib roast
I
know I’m stating the obvious here, but the better the meat, the better the eating experience. 🙂
TIP: If your budget doesn’t extend to Prime Rib, use my Roast Beef Marinade to make the most of the inexpensive cuts of carne asada!
America – If you’re in the United States, the USDA has made it easy for you by rating Prime Rib: Prime (the best), followed by Choice and then Select. Classification is largely based on fat marbling and taste.
Here in Australia, we don’t have a consistent rating system. But what I can say for sure is that if you want a good quality rib roast, skip the supermarket and head to your local butcher. Grass-fed or grain-fed comes down to personal choice.
Fed grain typically has better marbling and therefore a richer, fattier flavor. Fed grass is usually less fatty, but people (myself included!) believe that the taste of meat is richer, more flavorful, and meat more tender.
If you want the top shelf, opt for dry-matured beef. You’ll pay a lot of money for it, but it’s worth it!
The foot rib roast shown above and below and used in the recipe video has been prepared the standard way we do it here in Australia: the trimmed fat cap and scraped bones for presentation.
Aluminum foil
: Some butchers will sell the standing rib roast with aluminum foil wrapped around the bones. It is to prevent the bones from darkening, for presentation purposes only. It seems striking to have a dark brown bark, pink flesh and a white bone. If the meat comes with it, I leave it on. But I don’t do it myself.
How to cut meat – Bone in/off/tied
again
This recipe will work well either with bone in or out, or tied again. But I’m a firm believer that anything cooked with the bone is juicier, so the idea of roasting a premium rib without the bone never crossed my mind.
Also, I think it looks great with the bone inside! And isn’t chewing the flesh of the bone best? 😉
In the United States, you will find that some butchers remove the bone and then tie it back. Here in Australia, you would have to ask for a special order to cut the bone.
The meat itself is so incredibly juicy (with the added bonus of garlic herb butter!), I really doubt you’ll notice a difference. So use what you can get, or whatever your personal preference is!
When
you
invest in a good piece of beef, you don’t need to do much for it.
But then again, a good mix of herb butter and garlic certainly doesn’t do any harm!
Using softened butter instead of melted works much better because the pieces of garlic and herbs stick to the skin, creating an excellent golden herb and garlic rind!
😂
Feel free to change herbs to what you have/prefer. Plus, dried herbs work too!
How to make roasted ribs standing
up After spreading the meat with butter, explode it for 20 minutes in a hot oven for the crust to work, then roast in a relatively low oven of 120 ° C / 250 ° F for another 1.5 hours before resting for 20 to 30 minutes.
With this method, high temperature creates a crust quickly, sealing the juices. Then we lower the temperature to roast it slowly and evenly so that it blushes pink completely, instead of ending up with an overcooked thick band around the outside of the meat.
Aim for an internal temperature of 50°C/122°F when you take it out of the oven (medium rare, recommended) which will rise to 54°C/129°F after resting for a rare perfect medium. See the table below for other cooking.
There are recipes “out there” that choose to use an even lower temperature and roast for up to 10 hours. This method cooks the main rib so slowly that it is uniformly pink from edge to edge, then singed at the end to form a thin, dark crust.
Actually, we prefer to have the texture contrast of a thin layer of cooked meat on the outer edge of the meat. It’s still 90% pink and cooked to medium weird throughout!
Never skip the 20 minutes of rest, essential to let meat juices redistribute. If you do not rest, meat juice will run everywhere when you cut it = not so juicy.
Remember
, as
I explained at the top, take the meat out of the oven before its final target temperature, as the internal temperature will continue to rise at rest for 20 minutes. If you take the meat out of the oven when it is already half rare (52°C/125°F), it will be half after it rests, there is hardly a blushing pink left!
Why I roast on a bed of onion, garlic and herbs
I like to roast my rib standing on a bed of onion, garlic and herbs that serves three purposes:
Elevates the meat from the base to encourage more even cooking; prevents drops from burning (smokes out of the
-
oven + can’t make a sauce from drips); and
-
Adds more flavor to drips which is then used to make A sauce for the main rib.
<img src="https://www.recipetineats.com/wp-content/uploads/2018/11/Standing-Rib-Roast_Prime-Rib_6.jpg" alt="
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Sauce
for Prime Rib – Sauce
The drops of meat left in the pan are loaded with flavor and beg to be used for a sauce!
Red wine and beef is a classic combination of flavors, so that’s what I’ve chosen here. Essentially, we are making a red wine juice by quickly simmering meat broth and red wine in the same pan in which the meat was roasted until it is reduced to a sauce of intense flavor and very tasty.
I
like my sauces to have a syrupy consistency, so I add some cornmeal (cornstarch) to thicken it. But this is optional: most red wine jus are not thickened, they are quite liquid sauces.
Prime Rib
What to serve with Prime Rib
For a high-end restaurant experience, you can’t go past Paris Mash (pictured below): ultra-rich and creamy mashed potatoes! Potatoes au gratin are an elegant French potato side option that is ideal for preparing in advance. Otherwise, the rich and creamy cauliflower cheese is a classic of the British roasted dinner. For vegetables, garlic-sautéed spinach pairs exceptionally well with Prime Rib and is a classic Steakhouse accompaniment.
Here are a few more options:
Classic side dishes for roasting
standing ribs
Imagine that moment, when you slice thick slices of this standing rib roast that’s almost impossibly juicy, flushed pink inside with that salty, buttery, herb and garlic crust…
It’s so incredibly tender, and it’s so perfect that you know you could eat it all by yourself…. But THEN, you add a splash of that amazing red wine sauce…
there. Are. Words. It’s almost as perfect as a meal. – Nagi x
See how to do it
Originally published November 30, 2018. Post regularly reviewed and updated if necessary. Last updated: December 2021. There are no changes to the recipe – this is a master recipe loved by many, so I wouldn’t dare!
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