Standing Rib Roast (Prime Rib)

2 hours Cook
Scroll to recipe
NomNom Recipes 6

The standing rib roast is considered by many to be the best roast beef in the world. Also known as prime rib, this beef is juicy and full of flavor. This recipe uses a safe, simple, yet highly effective roasting method that gives the beef a pink color throughout. To continue, pull out the beef before the target internal temperature and go from medium-rare to medium. Otherwise, it will boil while resting.

Standing Rib Roast (Prime Rib) - NomNomWow
Standing Rib Roast (Prime Rib) – NomNomWow

Standing Rib Roast – don’t make this mistake!

The biggest mistake people make with prime rib is not considering continuing to cook it while the beef is resting. So if he comes out of the oven at 52°C/125°F, the target temperature for medium rare, he will rise above 55°C/130°F when rested. This is medium. That is, there is not much brushing pink left!

Therefore, the beef should be removed from the oven before reaching the target temperature. Here is a graph of the internal temperature of prime rib at various levels of doneness.

Prime Rib – simply the best

Definitely – standing ribeye is creme de la crème in a roast. Also known as “prime rib”, it is THE roast beef that combines flavor, texture and juiciness superior to any other cut.

Certainly not an economical cut. It’s a worthwhile investment for special occasions, as it brings together like-minded people who cherish the moment of slicing through a deep golden garlic-encrusted crust. Clap… your hands know it will taste incredibly succulent…..

Get ready for the ultimate roast beef experience – with a sumptuous red wine sauce, parish puree and spinach. Serve with sautéed garlic!!

Safe, highly effective cooking method

20 minutes in a hot oven, then 1.5 hours in a low oven. This will give you a roast that cooks evenly to your chosen doneness (medium rare for me!) and has a deep golden crust.

This method is safe and very effective and has the advantage of slow cooking for a long time, but it cooks much faster.

Low temperature roasting is better than hard & fast pressure roasting. Because it cooks evenly throughout (the outer ring doesn’t overcook!), there is less risk of overcooking and the fat melts, making the meat even juicier.

How to choose the best standing rib roast

United States – If you live in the United States, the USDA makes it easy to evaluate prime rib. The order is Prime (highest), Choice, and Select. Classification is basically based on fat marbling and taste.

We don’t have a consistent rating system here in Australia. But what I can say for sure is if you want a quality standing rib roast, skip the supermarket and go to your local butcher.Whether it’s grass-fed or grain-fed is a personal choice.

Grain rations generally have better marbling resulting in a richer, fuller flavor. Grass-fed is usually lower in fat, but people (myself included!) believe beef tastes richer, has a richer flavor, and the meat is more tender. For meat, I recommend his dry aged beef. You pay a lot for it – but it’s worth it!

Recipe pictured above and below The standing rib roast used in the video was cooked the way we do it here in Australia.

The Foil: Some butchers sell standing prime rib roast with foil wrapped around the bone. For presentation purposes only, to prevent the bones from turning brown. Dark brown skin, pink flesh, and white bones are impressive. Leave it alone when adding the beef. But I don’t do it myself.

How the beef is cut – Bone in / off / tied back on

This recipe works well whether bone-in, bone-in, or tied. The idea of ​​roasting ribs never crossed my mind.

Plus – I love it on the bone! And wouldn’t it be best to chew the meat off the bone?

In the US you can find butchers who will remove the bones and then re-tie them. Here in Australia you have to ask for a special order to cut the bones.

The meat itself is incredibly juicy (with garlic herb butter for good measure!). Use what you have available or use your personal preference.

Ingredients you need

When you invest in a good piece of beef, you don’t need to do much to it.

But then again, a good slathering of Herb and Garlic Butter certainly doesn’t do any harm! 

Using softened rather than melted butter works much better because the garlic and herb bits stick to the skin, creating a terrific golden herb and garlic crust!

Feel free to switch the herbs to what you have / prefer. Also, dried herbs work too!

How to make standing rib roast

After buttering the beef, reheat in a hot oven for 20 minutes to bake the crust, then roast in a relatively low oven at 120°C/250°F for an additional 1.5 hours, then let stand for 20-30 minutes. .

In this method, the high temperature rapidly forms a crust that traps the juice. Then reduce the heat to a slow, even roast, giving the beef an overall pink color rather than thick, overcooked bands on the outside.

Internal temperature he aims for 50°C / 122°F when removed from oven (medium rare, recommended) and after resting he raises to 54°C / 129°F for perfect medium . See table below for other doneness.

There are “there” recipes that choose even lower temperatures and roasting times of up to 10 hours. to form a thin black bark.

I actually like the texture contrast of the thin layer of cooked beef on the outer edge of the beef. Still 90% pink and baked all over medium rare!

Never skip the 20 minute rest, essential to let the meat juices redistribute. If you don’t rest, the meat juice will run everywhere when you slice it = not as juicy.

Target internal temperature

Remember, as I explained at the very top, pull the beef out of the oven before your final Target Temperature as the internal temperature will continue to rise at it rests for 20 minutes. If you pull the beef out of the oven when it is already medium rare (52°C / 125°F), it will be medium after it rests – barely any blushing pink left!

The Target Temp is the final internal temperature for each level of doneness. The Pull Temp is the temperature at which the beef should be pulled out of the oven. It will rise to the Target Temp after resting for 20 minutes.

Why I roast on a bed of onion, garlic & herbs

I like to roast my standing rib on a bed of onion, garlic and herbs which serves three purposes:

  1. Elevates the beef off the base to encourage more even cooking;
  2. Stops the drippings from burning (smokes out oven + can’t make a sauce from drippings); and
  3. Adds more flavour to the drippings that is then used to make a sauce for the prime rib.

Key tip: take out of fridge 2 hours prior

Standing rib loin is an impressive cut of meat. I like to take it out of the fridge 2 or 3 hours before cooking to expedite cooking. Prevent the beef from heating until you have small circles of pink, fully cooked beef in the pan.

Sauce for Prime Rib – Red Wine Sauce

The beef tallow left in the pot is full of umami, so please use it as a sauce!

Red wine and beef are a classic flavor combination, so I chose this one. Basically, beef broth and red wine are boiled down in the same pan the beef was fried to a very hearty sauce with intense flavor to create red wine juice.

I like a thicker sauce, so I add some cornstarch to thicken it up. But that’s optional – most red wine juices are not thick and are fairly thick sauces.

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 potato! Potatoes au gratin is an elegant French potato side option that’s ideal for making ahead. Otherwise, rich and creamy Cauliflower Cheese is a British roast dinner classic! For greens, Garlic Sautéed Spinach pairs exceptionally well with Prime Rib and is a Classic Steakhouse side!

Here are a few more options:

Just imagine that moment, when you carve up thick slices of this Standing Rib Roast that’s almost impossibly juicy, blushing pink on the inside with that salty, buttery, herb and garlic crust….

It’s so unbelievably tender, and it’s so perfect you know you could eat the whole thing plain…. But THEN, you add a drizzle of that incredible Red Wine Sauce…..

Standing Rib Roast (Prime Rib)

The standing rib roast is considered by many to be the best roast beef in the world. Also known as prime rib, this beef is juicy and full of flavor. This recipe uses a safe, simple, yet highly effective roasting method that gives the beef a pink color throughout. To continue, pull out the beef before the target internal temperature and go from medium-rare to medium. Otherwise, it will boil while resting.
prep time
10 mins
cooking time
2 hours
total time
2 hours10 mins



  • 2.5 kg / 5 lb standing rib roast / prime rib , bone in (Note 1)

  • 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 (Note 2)

  • 1 tbsp cornflour/cornstarch (optional, Note 3)




Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.
Garlic Herb Butter: Mix together.
Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
Hot oven: Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F (which is medium rare).
Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.


Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
Strain into bowl, pour into sauce jug.


Standing Rib Roast – also known as Prime Rib. Use any cut of prime rib – with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away). OR with bones removed but then reattached by tying it with string, with or without a thick layer of fat. The choice is yours! Get the best quality you can afford. We don’t have standardised quality ratings here in Australia, but if you can, ski the supermarket and opt for your butcher instead. Get a smaller piece of better quality beef, rather than a large piece of lower quality! In the States, prime rib is graded: Prime is best, then Choice then Select. Boneless rib eye or scotch fillet roast – this is just Prime Rib minus the bone. Cook per recipe but start checking internal temp 30 minutes earlier, as boneless meat cooks faster. Beef stock/broth – important to use low sodium here otherwise the sauce might end up too salty. If it’s too salty, fix as follows: Add 2 to 3 cups of water and 2 potatoes chopped into 2.5cm/1″ pieces (or small enough so they are submerged). Simmer for 10 to 15 minutes – ensure potato doesn’t start to break down. Potato will absorb salt. Scoop out potato, reduce sauce again. Wine – Use any red wine that’s not sweet or too oaky that’s good enough to drink. Shiraz, Cabernet Sauvignon, Merlots are all good options. I always rummage in the discount bins at liquor stores for bargains where you can get good bottles discounted up to 90%! Win sub: If you cannot drink red wine, skip the wine and just use beef stock to make a terrific beef flavoured garlic-gravy. Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 – 4°C / 5 – 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness. Pull temp is the temperature at which it should be removed from the oven; Target temp is the final temperature of the beef for each level of doneness, to which the beef will rise after resting for 20 minutes. COOK TIMES for different sizes: Doesn’t increase that much with increased size because of the shape. Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure. TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by 5°C/10°F every 10 to 15 minutes. maple syrup consistency which is how I like it. But this sauce is essentially a Red Wine Jus and they are actually quite runny as they are not thickened in this way. It’s a personal preference – so if you don’t mind a runnier sauce, you can skip this. Make Ahead: Best made fresh. Keeps warm for 1 hour and can be blasted in hot oven for a few minutes to freshen up the crust. For leftovers, I like to keep it whole then slice thinly. Microwave very gently until just warmed (and still pink!). Or slice thinly, bring to room temp, pile of rye bread with mustard and pickles and make the BEST Roast Beef Sandwich EVER! Unpeeled onion and garlic: I leave them unpeeled because then they hold together better so they keep the prime rib elevated off the base of the skillet. Unpeeled onion collapses into a soft pile very quickly. The onion is strained out later when making the sauce. Nutrition per serving. Calculated using an estimation of the bone weight, and assuming most of the fat is trimmed. Includes sauce.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

BakedBreadsBreakfastsCuisineDessertsMainsMexicanQuick & Easy

Cinnamon Apple Bread

1 hour 25 mins Cook