Standing Rib Roast

Standing rib roast is a gorgeous and deliciously tender cut of beef that’s perfect for special occasions, especially during the holidays. Also known as prime rib, it’s one of the best cuts of meat, and with that comes a slightly higher price tag. That can illicit nerves about cooking it just right, but cooking a rib roast is actually very simple. Using an instant-read thermometer removes the guesswork of how long to cook the meat.

In this standing rib roast recipe, the meat is rubbed with dried herbs and pantry essential spices, and then the oven does the rest of the work. A standing rib roast’s cooking time largely depends on its size, but a 6- to 7-pound roast typically takes about 2 hours and 30 minutes. Once cooked, it’s vital to let the meat rest before slicing so all the internal juices don’t run out and leave the meat dry.

Since every oven runs differently, give yourself plenty of time to roast and rest the meat before serving. You can rest it for as little as 15 minutes, but the standing prime rib roast will stay hot for much longer, so there’s no need to rush to carve it.

What is a standing rib roast?

A standing rib roast is a large cut of beef from the rib section. This bone-in roast gets its name because the bones help the meat stand up in a roasting pan. Sold whole, the roast can consist of 6 to 12 ribs and may be referred to as prime rib or ribeye roast. When cut into individual steaks, the roast is referred to by its steak cut name: ribeye or tomahawk.

When a standing rib roast is called prime rib, the word prime isn’t an indicator of the grade of beef. Instead, it refers to the fact that the roast was cut from the rib primal. Technically, “prime rib” refers to a specific section of a rib roast (the most tender, well-marbled section). However, unless you ask a butcher to cut it from the whole rib, you may not see that distinction at the store, and prime rib and standing rib roast are interchangeable terms.

Look for a rib roast with a nice fat cap, which will melt and baste the beef as it roasts. The meat should also have visible marbling (streaks of white fat running throughout the meat).

Ingredients for Standing Rib Roast

• Bone-in beef rib roast: This standing rib roast recipe calls for a large roast between 6 and 7 pounds, but remember some of that weight is taken up by the bones. Instead of using the weight to determine how many people you can serve, go by the number of ribs. As a general rule of thumb, one rib serves two to three people.
• Seasoning: A combination of paprika, garlic salt, pepper, dried rosemary and cayenne pepper seasons the meat without diminishing its naturally beefy flavor. The seasonings also turn into a savory crust throughout the standing rib roast’s cooking time.
• Beef stock: Combine beef stock with the skimmed drippings from the roasting pan to make a sauce to serve with the meat. Use store-bought or homemade beef stock.

Directions

Step 1: Season the rib roast

Preheat the oven to 325°F. In a small bowl, mix the paprika, garlic salt, pepper, rosemary and cayenne pepper. Place the roast in a roasting pan, fat side up, and rub the meat with the seasoning mixture.

Editor’s Tip: Don’t forget to rub the seasoning over the ends of the roast as well as the top.

Step 2: Roast the meat

Roast for 2 hours and 15 minutes to 2 hours and 45 minutes, or until the meat reaches the desired doneness. For medium-rare, a thermometer should read 135°; for medium, 140°; and for medium-well, 145°.

Editor’s Tip: Take the temperature from close to the center of the roast, away from the bone, because the ends will always be more well-cooked than the middle.

Step 3: Rest the roast

Remove the roast from the oven and tent it with foil. Let it stand for 15 minutes before carving.

Step 4: Make the sauce

Meanwhile, pour the drippings and loosened browned bits from the roasting pan into a small saucepan. Skim the fat, add the beef stock to the drippings and bring the mixture to a boil. Serve the sauce with the roast.

Standing Rib Roast Variations

• Use fresh herbs: Instead of using dried herbs, try a blend of fresh herbs like rosemary, oregano, thyme and sage. To cover the meat evenly and prevent the herbs from burning, first grind them into a paste with oil, as in this herb-crusted prime rib recipe.
• Give the roast an overnight rest: Rubbing a rib roast with herbs, spices, or even just salt and pepper will have a bigger impact and yield more flavorful results if you then refrigerate the rubbed roast for several hours. You can even refrigerate it overnight, as in this coffee-crusted prime rib recipe, so the flavors have more time to permeate.
• Stud the roast with garlic: Use a thin, sharp knife to poke slits all over the roast. Stuff the slits with fresh garlic slivers so that the garlic flavor permeates directly into the beef as it roasts. If you struggle with fresh garlic, try one of these tips to peel garlic easily.
• Swap in lemon pepper: For a tangy twist, replace the black pepper with lemon pepper seasoning.

How to Store Standing Rib Roast

Standing prime rib roast is easier to slice and store once carved off the bone. It’s best to store the carved roast in an airtight container. Or, store larger pieces in a releasable food storage bag or double-wrap them in a layer each of storage wrap and foil to prevent the meat from drying out. If you plan on making roast beef sandwiches, slice the meat thin and stack it in a container with a lid for easy, mess-free access.

How long does standing rib roast last?

You can store the uncooked rib roast in the refrigerator for up to three days. Make sure it’s well-wrapped until it’s time to cook or rub the meat. After roasting the meat, leftovers last for up to four days.

Can you freeze rib roast?

Rib roast freezes very well, which is great news for such a large, pricey cut. Pick up an extra roast when it’s on sale, and wrap it well to prevent freezer burn. The uncooked roast will last in the freezer for 6 to 12 months. Thaw it in the refrigerator before seasoning and roasting it.

Once cooked, remove the meat from the bones. Wrap it tightly in storage wrap and freeze it for up to four months. Don’t forget to freeze the bones to make homemade bone broth! Thaw the roast in the refrigerator overnight before reheating.

How do you reheat rib roast?

You can reheat rib roast the same way you reheat steak, using a skillet or microwave for thinner slices (warmed with any leftover sauce) or the oven for a larger piece. Thinly sliced leftover rib roast is also delicious cold and can be used like roast beef in a wrap, salad or sandwich, like this Italian steak sandwich.

Standing Rib Roast Tips

How can you make sure your standing prime rib roast stays juicy?

A standing rib roast is inherently a juicy cut of beef due to the thick marbling that runs through the roast. To ensure the most tender meat, use an instant-read thermometer to prevent overcooking the roast. We think it tastes best at 135° (medium-rare), although you can continue cooking it to 145° for medium-well. Once the standing rib roast’s cooking time ends, let the meat rest for at least 15 minutes before slicing so the juices reabsorb into the beef and don’t just run out onto the cutting board.

Should you let the rib roast come to room temperature before cooking?

Cooking beef immediately after removing it from the refrigerator is one of the biggest mistakes when cooking steak or larger roasts. Letting the meat come to room temperature promotes even cooking. However, you should keep food safety in mind and not let the meat sit out for longer than two hours, even if it has not warmed to room temperature.

What can you serve with a standing rib roast?

A standing rib roast recipe is versatile and pairs well with any steak side dish you can think of, including mashed or roasted potatoes, sauteed greens like spinach or kale, and hearty vegetables like green beans, asparagus or Brussels sprouts recipes. Don’t forget buttery dinner rolls or fluffy biscuits to mop up all the sauce.

Should you remove the bones from a standing prime rib roast?

The bones add a lot of flavor to the beef, so we recommend roasting the meat with the bones. Once cooked and rested, you can carve off the bones to make it easier to slice the meat. If you don’t feel comfortable carving a bone-in rib roast, use this butcher counter tip and ask your butcher to remove the bones and tie them back on with butcher’s twine. After roasting, cut the twine and transfer the meat to a cutting board.