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No-Fail Beef Standing Rib Roast (Prime Rib)

A thick slice of perfectly cooked beef standing rib roast showing a medium-rare pink center and herb crust.
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Follow this straightforward method to cook a perfect beef standing rib roast, achieving a flavorful crust and a tender, evenly cooked interior for your special occasion meal.

Ingredients

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  • 1 (5-7 pound) beef standing rib roast, 2-3 bones
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary, crushed
  • 2 tablespoons olive oil
  • 1 cup beef broth (for pan)

Instructions

  1. Remove the roast from the refrigerator 2 to 3 hours before cooking to allow it to come close to room temperature. This helps ensure even cooking.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, garlic powder, thyme, and rosemary to create the rub.
  4. Pat the entire surface of the rib roast dry with paper towels. This step is key for a good crust.
  5. Rub the olive oil evenly over the entire roast.
  6. Generously coat the roast with the prepared seasoning rub, pressing it gently into the meat.
  7. Place the roast, fat side up, in a roasting pan fitted with a rack. Pour the beef broth into the bottom of the pan (this prevents drippings from burning).
  8. Place the roast in the preheated 450 degree oven and cook for 15 minutes. This high heat sets the crust.
  9. Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door.
  10. Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below). Use a meat thermometer inserted into the thickest part of the meat, avoiding bone contact.
  11. Remove the roast from the oven when it is 5 degrees below your target temperature.
  12. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes before carving. The internal temperature will continue to rise during this resting period.

Notes

  • For rare: Remove at 120 degrees Fahrenheit (final temperature 125 degrees).
  • For medium-rare: Remove at 125 degrees Fahrenheit (final temperature 130 degrees).
  • For medium: Remove at 135 degrees Fahrenheit (final temperature 140 degrees).
  • If you are cooking a larger roast, estimate 13-15 minutes per pound after the initial high-heat blast for medium-rare.
  • Serve with simple pan drippings or a prepared horseradish sauce.

Nutrition

Find it online: https://dishicious.com/beef-standing-rib-roast-recipe-guide/