Juicy Beef Standing Rib Roast (Prime Rib) Recipe
Beef Standing Rib Roast (Prime Rib)
Beef Standing Rib Roast, commonly known as Prime Rib, is a flavorful and tender cut of meat that is perfect for special occasions. Its rich flavor and juicy texture make it a favorite for family gatherings, holidays, or any event where you want to impress your guests. This dish not only shines on the dinner table but also leaves a lasting impression.
Why Make This Recipe
Making a Beef Standing Rib Roast at home allows you to savor a restaurant-quality meal without stepping out. It is surprisingly simple to prepare, and the cooking process fills your home with a delightful aroma. Plus, roasting a prime rib creates an inviting center of attention that brings everyone together. With a beautifully browned exterior and a juicy interior, this roast is sure to please even the pickiest eaters.
How to Make Beef Standing Rib Roast
Ingredients
- 2.5 kg / 5 lb standing rib roast / prime rib (bone in)
- 1 onion, unpeeled, quartered (brown, yellow, white)
- 1 head of garlic, unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
- 150g / 10 tbsp unsalted butter, softened
- 5 garlic cloves, minced
- 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
- 2 tsp finely chopped fresh thyme (or 1 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
- 1 1/2 cups beef broth/stock (low salt)
- 2 1/2 cups dry red wine
- 1 tbsp cornflour/cornstarch (optional)
Directions
- Prepare the Beef: Take the beef out of the fridge 2–3 hours before cooking to bring it to room temperature. Pat it dry with a paper towel.
- Preheat the Oven: Set your oven to 240°C/460°F (220°C fan). Adjust the shelf so the beef will sit in the middle.
- Make Garlic Herb Butter: Mix together softened butter, minced garlic, and chopped herbs in a bowl.
- Create a Roasting Bed: Place the onion, garlic, and herbs in a heavy-based oven-proof skillet or a roasting pan.
- Slather the Butter: Spread a thin layer of butter on the underside of the beef (bone side). Place the beef on the onion mixture, butter side down. Spread about two-thirds of the remaining butter on the beef’s top and sides.
- Roast at High Heat: Roast for 20 minutes.
- Lower the Temperature: After 20 minutes, spread the remaining butter on the roast. Turn the oven down to 120°C/250°F (100°C fan).
- Slow Roast: Continue roasting for another 1.5 hours, basting every 30 minutes until the internal temperature reaches about 51°C (123.8°F) for medium-rare.
- Rest the Beef: Transfer the beef to a plate, cover loosely with foil, and let it rest for 20-30 minutes. The internal temperature will rise slightly during this time.
- Slice and Serve: Cut the beef into slices and serve with your favorite sides.
How to Serve Beef Standing Rib Roast
Serve your prime rib slices with a rich red wine sauce, creamy mashed potatoes, and sautéed vegetables. Adding a fresh salad can also enhance the meal.
How to Store Beef Standing Rib Roast
If you have leftovers, allow the beef to cool completely. Wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. You can also freeze portions in an airtight container for up to 3 months.
Tips to Make Beef Standing Rib Roast
- Let the meat rest after cooking to keep it juicy.
- Use a meat thermometer to avoid overcooking.
- Consider marinating or seasoning the beef a day ahead for deeper flavor.
Variation
You can experiment with different herbs and spices to suit your taste. Adding spices like paprika or a bit of mustard can provide a unique twist.
FAQs
-
Can I cook a prime rib at a lower temperature?
Yes, but it might take longer. A low-and-slow method can result in a tender roast. -
What should the internal temperature be for medium rare?
Aim for an internal temperature of about 51°C (123.8°F) before resting. -
Can I make gravy from the drippings?
Absolutely! Combine the drippings with some broth and wine for a delicious gravy.
This Beef Standing Rib Roast recipe is about enjoying the process and creating memories around the table with family and friends. Don’t be intimidated—give it a try, and you’ll be rewarded with a mouth-watering dish that’s sure to impress!
Beef Standing Rib Roast (Prime Rib)
Ingredients
Main Ingredients
- 2.5 kg standing rib roast / prime rib (bone in) A flavorful and tender cut.
- 1 whole onion, unpeeled, quartered Use brown, yellow, or white onion.
- 1 head of garlic, unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
- 150 g unsalted butter, softened
- 5 cloves garlic, minced
- 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
- 2 tsp finely chopped fresh thyme (or 1 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
- 1.5 cups beef broth/stock (low salt)
- 2.5 cups dry red wine
- 1 tbsp cornflour/cornstarch (optional) For thickening gravy.
Instructions
Preparation
- Take the beef out of the fridge 2–3 hours before cooking to bring it to room temperature. Pat it dry with a paper towel.
- Preheat the oven to 240°C/460°F (220°C fan). Adjust the shelf to ensure the beef will be in the middle.
- Mix together softened butter, minced garlic, and chopped herbs in a bowl to make the garlic herb butter.
- Place the onion, garlic, and herbs in a heavy-based oven-proof skillet or roasting pan to create a roasting bed.
- Spread a thin layer of butter on the underside of the beef (bone side). Place the beef on the onion mixture, butter side down. Spread about two-thirds of the remaining butter on the beef's top and sides.
Cooking
- Roast the beef at high heat for 20 minutes.
- After 20 minutes, spread the remaining butter on the roast and turn the oven down to 120°C/250°F (100°C fan).
- Continue roasting for another 1.5 hours, basting every 30 minutes until the internal temperature reaches about 51°C (123.8°F) for medium-rare.
- Transfer the beef to a plate, cover loosely with foil, and let it rest for 20-30 minutes. The internal temperature will rise slightly during this time.
- Cut the beef into slices and serve with your favorite sides.
