A standing rib roast (prime rib) is a classic, impressive cut—rich, tender, and surprisingly simple to cook. Here’s a reliable, traditional method that works well for most home ovens.
Classic Standing Rib Roast (Prime Rib)
What you’ll need
- 1 standing rib roast (2–4 ribs, ~4–8 lb)
- Kosher salt (generous)
- Freshly ground black pepper
- Garlic (3–6 cloves, minced)
- Fresh rosemary and/or thyme
- Olive oil or softened butter
1. Prep (ideally the day before)
- Pat the roast dry.
- Season very generously with salt on all sides.
- Place uncovered on a rack in the fridge overnight (this dry-brines the meat).
If short on time: season at least 2 hours ahead.
2. Bring to room temp
- Remove from fridge 2 hours before cooking.
- Rub with olive oil or butter, garlic, pepper, and herbs.
3. Roast
- Preheat oven to 450°F (230°C).
- Place roast bone-side down in a roasting pan.
- Roast at 450°F for 20 minutes (creates crust).
- Reduce oven to 325°F (165°C) and continue roasting:
| Doneness | Internal Temp (pull) |
|---|---|
| Rare | 120°F (49°C) |
| Medium-rare (classic) | 125°F (52°C) |
| Medium | 135°F (57°C) |
Approximate time: 15–17 min per pound at 325°F (after sear).
4. Rest (don’t skip!)
- Tent loosely with foil.
- Rest 20–30 minutes.
- Temp will rise ~5–10°F.
5. Carve & serve
- Remove bones (save them).
- Slice thick or thin against the grain.
Optional but excellent
- Au jus: Deglaze pan with beef stock + splash of wine.
- Horseradish cream: Sour cream, prepared horseradish, lemon, salt.
- Yorkshire pudding if you’re feeling traditional.
If you want, tell me:
- Roast size
- Desired doneness
- Oven or grill
- Or if you want a low-and-slow or reverse sear method
I can tailor it exactly. 🥩
