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???
I make this roast a few different ways, but but bounce back to this one more often as not. It is as good as it gets. Simple as that. For those that may wish to know, I have made this from a full Prime Rib all the way down to a small 2 bone roast for two. Adjust the seasoning as needed, but no further changes need to me made.
Will try this particular recipe this Christmas eve, Noche Buena…
Thx much recipetineats….
This standing rib roast sounds so good. A funny thing, my mom’s dog was named Dozer, too!
A great name 😂
Would love to win the knife, it would help me get my Irish Christmas and even more of a feast!
Will be using your prime rib recipe again because its the best recipe I have tried for beef. I will try some of your sides this year as well yours is my go to recipe site
Hi. First I’d like you to know your Juicy Turkey recipe was amazing and even family who despise turkey enjoyed it! Can this recipe be used with beef tenderloin (fiket mignon) How long would a 8 1/2 lb roast take to cook for medium rare. Thank you for all you delicious recipes. Made your lemon honey glazed salmon last night. Delicious!
Hi Elinore – I’m so happy you loved the turkey!! This recipe is better suited to bone in beef – N x
Hi Nagi, I’m presuming you were drooling somewhat yourself when writing this one up and I don’t blame you as it’s sounds wonderful. I’ve never done one before, but will attempt it this Christmas.
Now, going back to your drooling you better check out your instructions No. 4 for Medium internal temps. Had a chuckle to myself picturing you typing this up keeping your head around the temp conversions. Just thought I’d let you know, but I’m sure others knew what you meant, admittedly it made me look twice.
Help me Jospehine! I’ve been staring at it for the last 5 minutes and I can’t for the life of me figure it out!!
Very well explained! You’ve gone beyond a recipe and done a really great job explaining prime rib. Perfect herb butter, good start to a wine sauce. Out of habit I cooked at 450F and then 210F, rested outside the oven ~10 minutes while it cooled from 450 to 210. No danger of overcooking the onions at the lower temperature, or of drying anything out. I did not baste because it started to wash off the minced garlic, rosemary, and thyme. I didn’t have any beef broth so just used reduced wine plus drippings- including the onions and garlic (I peeled and later mashed both). Picked out the rosemary and thyme sprigs. Wonderful result- evenly rare pink interior, nice crusty outside. I decanted the thick layer of herb butter from the wine sauce and served both in gravy boats.
Hi. I think she meant you used Fahrenheit instead of Celsius
Hi Nagi! Love your recipes. 🙂
I’ve got a 1.5kg prime rib. Do I still roast it on high for 20 mins? then slow roast for an hour for medium rare meat? Thanks
Hi Nagi! Love your recipes. 🙂
I’ve got a 1.5kg prime rib. Do I still roast it on high for 20 mins? then slow roast for an hour? Thanks
Made this last Xmas, getting ready to do it again! It was absolutely wonderful!
Your directions were perfect.
Wahoo! That’s great to hear Diana!
Beyond delicious! I have often cooked prime rib as a treat, for last night’s ‘Nagi night’ I followed your recipe. Had never thought of 1: the buttery garlicky slather or 2: resting the roast on herbs, onions and garlic.
Won’t be doing it any other way – that gravy!!!! Drooling at the memory!
The duck fat potatoes – lordy lordy lordy!!!
Thanks Nagi x
You’re so welcome Alimak!!!
Hi Nagi!
I’m cooking this delicious recipe tomorrow for my husband and I.
I am only using 800g of beef though, would the cooking times remain the same?
Hi Karsha, you’re best bet is to measure by using a meat thermometer – N x
Hi Nagi – this standing rib roast sounds divine. Do you think you could do all the slathering the day before and then room temp and roast next day?
You sure could Bud!
I made this it was delicious. We like our beef medium and I took the beef out at 51 deg as per the recipe and rested it but it was still rare so had to cook it longer and took it out the oven at 60deg was perfectly medium to rare after resting the beef. I will just adjust that next time.
I’m so glad you found the right temp for you Caron!! – N x
Dear Nagi,
This is my first time visiting this site, but definitely not the last. I prepared your recipe tonight and the roast turned out beautifully. Picture perfect and so flavorful. I was terrified to cook a prime rib roast, afraid that it would be overdone, but your recipe is terrific.
Thank you!!!
Woah that’s so great to hear Deb!
Thank you…I made this for
Easter Dinner … my husband loves it and my kids reduced down to the bones!!! Thanks again
A great Easter meal! Sounds like you nailed it Jaelynn
Thanks Nagi for another fabulous recipe. I followed the recipe to the letter and the meat was perfect, the best roast I have done in years.
Wahoo! That’s awesome Lisa, thanks for letting me know – N x
Turned out beautifully. Amazing recipe! The sauce is so tasty and the roast was a perfect medium rare.
Wahoo! That’s awesome Lori – N x
I’m a classically trained chef but haven’t made a rib roast in a few years. These are Really beautiful pictures. Can’t wait to roast one again. ty:)
Thanks so much Jennifer!
On Saturday, the spur of the moment shopping, I saw a côte de boeuf sitting in the butchers case. The first I have seen since arriving in France nearly 20 years ago. Being from TX I could help but lust for that. Buying it all would be too unseemly on the pocketbook and entirely unreasonable for 2 persons. Upon requesting 4 ribs I realized he thought he would be cutting rib by rib. I told him no. I had difficulty convincing him I wanted the 4 generous ribs at the end whole and unmarked. In France, butchers often tell women buyers how to cook the meats they buy but I’m not one of those women who appreciate and education as such from a butcher. There was a ‘petit désaccord’ before he believed I wanted exactly what I said. I understand that it was quite expensive. The sheer volume of meat was something more than impressive, but I finally convinced him and he wrapped it up with a sour looking face to let me know his ‘désapprobation’. (Which is why I seldom shop in then local supermarkets, preferring the farmers markets, if I recall the name correctly.
When I was growing up, a standing rib roast was quite infrequent. My daddy prepared 2 ribs standing roast, and cooked them, and he during the entire time I knew him. Once when he adopted me and the next for my mother and his 25 anniversary. So this was my third time.
My dad died about 3 years ago. I’m not sure I trust my memory at 69 now, so I searched the internet and found your recipe.
I assembled all parts, with the exception of fresh springs of Thyme, which I don’t have in my garden at this moment so I opted for what I had dried at last harvest. Then I followed suit.
It was wonderful! It reminded me of Dad’s. Our dogs and my husband were more than ready when I served it. I have a Parisian man who is very pleased to have married a Texan woman.
Today, I took a small piece to the Butcher who must now love me. I cut most of the excess to use in a broth based soup, leaving us with one final steak dinner tonight.
Absolutely an impressive presentation as long as you don’t allow a novice to slice it up.
Thank you very much!