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- Prime Rib Recipes
4.8
(16)
13 Reviews
6 Photos
This prime rib roast is tender and juicy with a flavorsome garlic and black pepper crust that will impress your guests! A delicious centerpiece for your holiday meal.
Submitted bySharoninTN
Updated on November 26, 2024
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Prep Time:
5 mins
Cook Time:
1 hr 30 mins
Additional Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
6
Jump to Nutrition Facts
Impress with this tender, juicy, and flavorful standing rib roast recipe.
What Is a Standing Rib Roast?
A standing rib roast (a.k.a. a prime rib) is a cut of beef from the primal rib. It is typically roasted standing on its ribs so that the meat does not touch the pan.
How to Cook a Standing Rib Roast
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you cook a standing rib roast:
- Brush the roast with oil, then season. Place onto the rack with the fatty side facing up.
- Roast in the preheated oven until browned.
- Reduce the temperature to 325 degrees F and tent with foil.
- Keep cooking until an instant-read thermometer registers 140 degrees F.
- Remove from the oven, let stand, then remove the foil and carve.
What to Serve With Standing Rib Roast
Looking for crowd-pleasing side dish inspiration? We've got you covered. Peruse our entire collection of the 20 Best Side Dishes for Prime Rib. Or try one of these standout recipes:
- Gourmet Mushroom Risotto
- Mascarpone Mashed Potatoes
- Oven-Roasted Carrots
How to Store Standing Rib Roast
Wrap the leftover standing rib roast tightly in storage wrap and refrigerate for up to five days. Reheat in the oven, not the microwave, so the roast doesn't get rubbery.
Editorial contributions by Corey Williams
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Ingredients
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Original recipe (1X) yields 6 servings
1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste
Directions
Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.
Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.
Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).
Remove from the oven and let beef rest for 10 to 20 minutes, then remove the foil and carve.
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33home cooks made it!
Nutrition Facts (per serving)
| 440 | Calories |
| 33g | Fat |
| 2g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe6 | |
| Calories440 | |
| % Daily Value * | |
| Total Fat33g | 42% |
| Saturated Fat12g | 60% |
| Cholesterol108mg | 36% |
| Sodium3605mg | 157% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Protein33g | 67% |
| Vitamin C1mg | 1% |
| Calcium30mg | 2% |
| Iron46mg | 253% |
| Potassium517mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Photos of Easy Standing Rib Roast
01of 06
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Photo by France C
02of 06
Photo byFrance C
08/13/2024
Making a rib roast is always a gamble, because of the expense, so you want a method that works well every time. Unfortunately this was not it. It cooks way too long at 475F (30 mins), so the outside gets overcooked before the inside is at a sufficient temp. Also, this will most definitely smoke out your house from the excessive high heat (I gave up after 20 mins because of this). The smoke detectors were all going off and everything was smokey on the main floor. On the plus side, I did like the simple seasonings, but a bit heavy on the salt. I took the roast out at 120F (I knew 140F would be way overdone for our tastes), and am thankful I did, as the temp continues to rise a bit once it sits for 15-20 minutes.
03of 06
Photo byKaren Cox
12/28/2020
It was perfect! Mine was a 9.4 pound roast but no issues! I even started it in the oven at the 475 temp and then for 2 hours left it at the 325 temp. When I returned from Christmas Eve service I had to put it on the grill to finish as I needed the oven for a pie. My grill baked 2 turkeys in roasting pans at Thanksgiving so I knew it would be no trouble with this roast. Perfection!
04of 06
Photo byAnnie Hall
12/26/2018
05of 06
Photo bychitown mon
12/25/2018
06of 06
Photo byMichael Bills
12/25/2016
I added a few variations to the recipe. I would take out the oven at 130 degrees to maintain that pink in the middle and let the juices settle into the meat for 20-30 minutes.
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