Standing Rib Roast is considered by many to be the best roast beef in the world. Also known as Prime Rib, it’s a beef cut that’s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective roasting method so the beef is blushing pink all the way through.
Top tip? Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium. Otherwise, it overcooks while resting!
Standing Rib Roast – don’t make this mistake!
The biggest mistake people make with prime rib is not factoring in that beef continues to cook as it rests. So if you pull it out of the oven at 52°C / 125°F, the target temperature for medium rare, it will rise to 55°C / 130°F or more once rested which is medium. Ie not much blushing pink left!
So you must pull the beef out of the oven before your Target Temperature. Here is a table of the internal temperature of Prime Rib for varying levels of doneness.
Internal temperature of cooked prime rib
The internal temperature of prime rib will rise by around 4°C / 5 – 7°F while resting, so it needs to be pulled out of the oven before reaching the Target Internal Temperature for your desired level of doneness.
| Doneness | Pull temperature | Target Temp after rest |
|---|---|---|
| Rare | 48°C/118°F | 51°C/124°F |
| Medium rare (recommended) | 50°C / 122°F | 54°C / 129°F |
| Medium | 53°C/127°F | 57°C / 135°F |
| Medium well done | 55°C/131°F | 59°C/138°F |
| Well done | Never! | n/a |
Target Temperature after resting – this is the internal temperature for each level of doneness, after resting.
Pull Temperature – this is the target internal temperature when you take it out of the oven, and it is lower than the Target Temperature to achieve the level of doneness you desire. The temperature rises when the beef is resting. If you take the beef out of the oven at the Target Temp, then by the time the beef has rested it will be beyond what you wanted.
Prime Rib – simply the best
There’s no question – the Standing Rib Roast is the creme de la creme of roasts. Also known as Prime Rib, this is THE roast beef with superior flavour, texture and juiciness above all other cuts of beef.
It’s certainly not an economical cut. It’s an investment worthy of special occasions when gathering with like minded people who will appreciate that moment when you slice through the deep golden, garlic studded crust, those people in your life who will clap their hands with glee at the sight of the rose pink flesh, knowing that it’s going to taste as incredibly juicy as it looks…..
Prepare yourself for the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce, a side of Parish Mash and Garlic Sautéed Spinach!!
Safe, highly effective cooking method
A quick blast in a hot oven for 20 minutes, then 1.5 hours at a lower temperature. This yields a roast that’s evenly cooked all throughout to the doneness of your choice (medium rare for me!), with a deep golden crust.
This method is safe and highly effective, with the benefits of a long slow cook but far quicker to make.
Roasting at a lower temperature is better than a Hard & Fast quick roast because it cooks more evenly throughout (no overcooked outer ring!), there’s less risk of overcooking and the fat will melt to make the meat even juicier.
How to choose the best standing rib roast
I know I’m stating the obvious here, but the better the beef, the better the eating experience. 🙂
TIP: If your budget doesn’t stretch to Prime Rib, use my Roast Beef Marinade to make the most of economical roast beef cuts!
America – If you’re in the States, the USDA has made it easy for you by grading prime rib: Prime (the best), followed by Choice then Select. The grading is largely based on the fat marbling and taste.
Here in Australia, we don’t have a consistent grading system. But what I can say for sure is that if you want a good quality standing rib roast, skip the supermarket and head to your local butcher. Grass fed or grain fed comes down to personal choice.
Grain fed typically has better marbling and therefore a richer, fattier flavour. Grass fed is usually less fatty but people (me included!) believe the flavour of the beef to be richer, more full of flavour and the meat to be more tender.
If you want top shelf, opt for dry aged beef. You’ll pay serious dollars for it – but it’s worth it!
The standing rib roast pictured above and below and used in the recipe video has been prepared the standard way we do it here in Australia: the fat cap trimmed and the bones scraped clean for presentation.
The foil: Some butchers will sell the standing rib roast with foil wrapped around the bones. It’s to stop the bones from browning, for presentation purposes only. It looks striking to have a dark brown crust, the pink meat and a white bone. If the beef comes with it, I leave it on. But I don’t do it myself.
How the beef is cut – Bone in / off / tied back on
This recipe will work fine whether bone in or out, or tied back on. But I’m a firm believer that anything cooked with the bone is juicier, so the thought of roasting a prime rib without the bone never crossed my mind.
Plus – I just think it looks grand with the bone in! And isn’t chewing the meat off the bone the best bit?? 😉
In the States, you’ll find some butchers remove the bone then tie it back on. Here in Australia, you’d have to ask for a special order to have the bone cut out.
The meat itself is so incredibly juicy (with the added bonus of the garlic herb butter!), I really doubt you’d notice a difference. So use what you can get, or whatever your personal preference is!
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 slathering the beef with butter, blast it for 20 minutes in a hot oven to get the crust going, then roast in a relatively low oven of 120°C/250°F for a further 1.5 hours before resting for 20 to 30 minutes.
With this method, the high temperature creates a crust quickly, sealing the juices in. Then we turn the temperature down to roast it slowly and evenly so it’s blushing pink all the way through, rather than ending up with a thick overcooked band around the outside of the beef.
Target an internal temperature of 51°C / 123.8°F when taking it out of the oven (medium rare, recommended) which will rise to 56-58°C / 133-136.4°F after resting for perfect medium rare. See chart below for other doneness.
There are recipes “out there” that opt to use an even lower temperature and roast for up to 10 hours. This method cooks the prime rib so slowly that it’s evenly pink from edge to edge, then seared at the end to form a thin dark crust.
We actually prefer to have the textural contrast of a thin layer of cooked beef on the outer edge of the beef. It’s still 90% pink and cooked to medium rare throughout!
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 (56°C / 133°F), it will be medium after it rests – barely any blushing pink left!
| Doneness | Pull Temp out of oven | Target Temp after rest |
|---|---|---|
| Rare | 49°C/120.2°F | 53°C/127.4°F |
| Medium rare (recommended) | 51°C / 123.8°F | 56°C / 133°F |
| Medium | 55°C/131°F | 60°C / 140°F |
| Medium well done | 59°C / 138.2°F | 65°C / 149°F |
| Well done | Never! | n/a |
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:
Elevates the beef off the base to encourage more even cooking;
Stops the drippings from burning (smokes out oven + can’t make a sauce from drippings); and
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
A standing rib roast is a formidable hunk of meat so to encourage even cooking, I like to take it out of the fridge 2 or even 3 hours prior to cooking.
By reducing the chill in the beef, this prevents the beef from cooking such that you end up with a very thick layer of overcooked beef on the outside and a small circle of pink perfect cooked beef in the middle.
Sauce for Prime Rib – Red Wine Sauce
The drippings from the beef left in the pan are loaded with flavour and begging to be used for a sauce!
Red wine and beef is a classic flavour combination so that’s what I’ve gone with here. Essentially, we’re making a red wine jus by rapidly simmering beef broth and red wine in the same skillet the beef was roasted in until it reduces down into an intense flavoured, highly savoury sauce.
I like my sauces to have a syrupy consistency so I add a bit of cornflour (cornstarch) to thicken it. But this is optional – most red wine jus are not thickened, they are quite runny 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:
Classic Side Dishes for Standing Rib Roast
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…..
There. Are. No. Words. It’s almost as perfect as a meal gets. – Nagi x
Watch how to make it
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Beef Standing Rib Roast (Prime Rib)
Ingredients
- 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
Garlic Herb Butter:
- 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
Red Wine Sauce:
- 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)
Instructions
Prepare Beef
- 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 51°C / 123.8°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 56-58°C / 133-136.4°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.
Red Wine Sauce:
- 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.
Recipe Notes:
| Doneness | Pull Temp out of oven |
Target Temp after rest |
|---|---|---|
| Rare | 49°C/120.2°F | 53°C/127.4°F |
| Medium rare (recommended) | 51°C / 123.8°F | 56°C / 133°F |
| Medium | 55°C/131°F | 60°C / 140°F |
| Medium well done | 59°C / 138.2°F | 65°C / 149°F |
| Well done | Never! | n/a |
- 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.
Nutrition Information:
Originally published 30 November 2018. Post reviewed regularly and updated if necessary. Last updated December 2021. No change to recipe – this is a master recipe loved by many so I wouldn’t dare!
Best of Sunday Supper Roasts
For fellow roast lovers….
Life of Dozer
Is it juicy Dozer??? Is it???
This was a disaster. 250°F was NOT hot enough and 2.5 hours later the beef was a bloody mess. 350°F is the correct temp.
Food and Wine magazine recipe also says 350. you might be right. researching now to figure out to cook this tonight! https://www.foodandwine.com/recipes/standing-rib-roast-beef
That link has some good information, but it’s also roasting a 13 pound prime rib, and this recipe is for a 5 pound prime rib. Mine’s a 6.5 pound prime rib so I’m splitting the difference and cooking it at 300.
Obviously it depends on the weight of you meat how long to cook it for. Also if you are cooking from room temp or straight from the fridge will obviously make a difference
Never cook a prime roast at 350°! Rookie mistake. Prime rib is meant to be slow roasted at a low heat for long period to ensure tenderness and even cooking. It must also be room temperature. I followed exactly and it was great. Your beef may have weighed more than her recipe directions.
It may be because your roast was not the same size as the recipe called and perhaps a larger cut. One must always read temperature guides and recipe directions. A larger cut would require more research for adjusted times.
Always use a meat thermometer when cooking
This is my first time cooking a prime rib roast. Your recipe is for a 5 lb roast, my roast is 9 lbs. do I cook it the same about of time of your recipe or is it longer cooking time! I love all of your recipes. Thank you!
Hi Bonnie – please use a meat thermometer!!! It’s the only way to guarantee it’s cooked properly. It will be a longer cooking time for a larger roast. N x
Thank you Nagi. Happy Holidays!
I am so gonna give this a try this Christmas what recommended cooking time for a larger roast for 10 adults? I believe I need a 14lb
Hi Lisa – that depends on your oven and the size of roast you buy. There is a guide in the recipe notes at the bottom…BUT… I cannot stress this enough… to everyone who comments on timing – for a piece of meat this expensive, please invest in a meat thermometer!! It’s the only way to truly know when it is done! N x
Thank you so much 🤗
I am so excited to try this recipe for my family’s Christmas dinner this year! This will be my first time attempting to make a prime rib. I will let you know how it turns out and thank you for sharing your recipe! Happy Holidays to you and yours!
Thank you Suzanne! Happy holidays to you as well! N x
Hi Nagi! Thanks so much for all your amazing recipes – you’ve really made cooking fun and foolproof. I’m thinking of trying this recipe for Christmas, and was just wondering if you’ve ever tried the reverse sear method for prime rib?
Thank you!
Hi one question. Do I remove the string around the roast prior to cooking it?
No do not remove strings before cooking
no
Just found your recipe and plan on making it for Christmas. What size skillet do you use?
Thanks from Virginia,
Linda
Hi Linda – it just needs to be large enough to hold you roast. My one is a 10 inch Lodge cast iron skillet. N x
my husband usually cooks most meat on the grill. He was busy so I cooked your standing rib roast. Easy, easy (I don’t cook a lot) and I got TEN thumbs up. Your beef ribs were also a TEN thumbs up for me. I feel like a real chef!
Excellent job Laura!! N x
This is a keeper! Easily the best rib roast I’ve ever made, it was juicy, flavorful and just all around fantastic. I had a 10lb roast and it took about 3 hours after the initial 20 minutes.
Did you cook it at 250 degrees as in the recipe or at 350? Seems to be some differing opinions…cooking my 10 lb roast tomorrow and trying to figure out how long it will take…thx!
I did 350 and it came out wonderfully.
I am so glad you enjoyed it Lena! N x
Hello!
Just wanted to let you know that my wife and I tried this recipe the other night. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!
Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.
Have a great day!
Nagi… been following you forever. Love your recipes. I have a 20 lb Prime Rib, bone in to cook next Sunday. It’s huge. Do you have to add extra time based on the size of this thing or just do the. 15 min a pound thing as per normal?Thanks
Hi Suzannne – with a piece of meat that size (and cost!) I strongly suggest you get a meat thermometer!! It’s the only guaranteed way to get it right. See my notes for temperature guides for doneness! N x
Thanks for the reply. I have 2 Meater thermometers I will use. Wish me luck!
Good luck!! Let me know how it turns out! N x
How can I cook two racks of 5 lbs prime rib roasts? Can I stick both in the over at the same time?
Yes you can if they will fit! N x
Nagi, I used some other food blogs to teach myself how to cook, but after finding yours I can’t imagine finding better, more informative, or tastier recipes anyplace else and I come to visit every day to plan meals. My husband suggested a roast for Christmas dinner this year and after seeing this- how could I not?! I’m looking forward to this one! Thank you for teaching the world how to cook. Much love from Texas!
Thanks Sara!! Would love to visit your neck of the world one day – don’t mess with Texas! N x
This might be a dumb question, but after initially searing at a higher temperature and lowering it, do you leave the meat in the over while it’s temperature is decreasing or should you take it out?
Hi Christine – leave it in unless the recipe specifically tells you to remove it! N x
This is a wonderful looking recipe and many great tips I never considered (like pull time v cook time) Planning on trying this for Christmas dinner. How much should I plan pounds per person? 1 lb? 1/2 lb? Probably going boneless but it depends on what’s available locally so give both estimates please. I’ll post the results afterwards. Thank you
Hi Christopher – the normal adult portion boneless would be 180 – 230 grams (1/4 to 1/2 lb) (very generous!). With bone in you should allow a bit more. N x
Hi! Quick question: if I had a smaller roast like 2.5 lbs, would the temperature I cook it at change?
No but it would take less time! N x
Hi – I have a 1.4kg rib of beef (there’s only 2 of us), after how long dhould I test internal temp? Cherrs,
followed recipe exactly and turned out wonderful. also ate the onions and garlic with meal and was great! made bourbon glazed brussel sprouts! perfect
Sounds yum!! N x
Hi from San Diego! Just finished late dinner with your recipe of this standing rib roast. The whole family loved it. Thank you! PS: tagged you on Instagram 🙂
Nagi, thank you for your awesome recipes, tips and encouragement! I’m following this recipe for Thanksgiving here in the states on Thursday. I have a question though. One of our guests prefer meats cooked well done. Can you suggest how to best do this? I don’t want to overcook the roast for everyone else.
Thanks again! We love your recipes!
Hi CJ…about the only thing you can do is when you carve the meat you will need to carve off the number of pieces you want well done and pop them back into the oven in a pan while you assemble everyone else’s plate. It’s not ideal and those pieces will be drier than the rest of the roast. Otherwise you can serve them a separate steak cooked individually to their liking and give the roast to those who will appreciate it! N x
Thank you for the recommendations. I will likely pop the ends back in the oven to get the well done bits. Fortunately, your recipe for the red wine sauce will help overcome any dryness. ❣️ Thanks again for your help ❣️
You are most welcome! N x
Best way to do it is uninvite said guest for wasting a delicious piece of meat
My father-in-law had a solution…too long for tomorrow, but useful for next year. Wine plus candle-lit dinners, and he moved his wife from well-done to medium rare in a year. Worth doing it to educate the uneducated palate 🙂
The best is to serve chicken for that guest