Beef Standing Rib Roast (Prime Rib)
A flavorful and tender cut of meat perfect for special occasions, this Beef Standing Rib Roast boasts a rich flavor and juicy texture that impresses guests.
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.
Notes
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.