The best Standing Rib Roast Recipe! A Standing Beef Rib Roast is easier to make than you might think, and it is the quintessential centerpiece for your holiday table.
It’s no secret that we are huge Ina Garten fans around here. In many ways, my love for cooking came from many of her cookbooks. My first rib roast recipe was Ina Garten’s prime rib.
I couldn’t help but fall in love with Ina Garten’s standing rib roast recipe. As I am one who has a hard time following directions, my rib roast recipe has evolved over time.
I am excited to share with you my absolute favorite recipe for prime rib – garlic butter bone-in prime rib with rosemary flavors. It’s so incredibly juicy and flavorful.
Our standing rib roast recipe is the best roast beef you will ever try! Also known, as bone-in prime rib, this is the juiciest, most delicious beef you will bite into.
What is a Standing Rib Roast?
Standing Rib Roast is a cut of beef that comes from the rib section of a cow. A Standing Rib Roast is also called a bone-in prime rib, as it contains the prime rib cut of beef.
It is usually between 2-7 ribs and prepared so that it is “standing” when roasted. It makes a beautiful presentation at your Holiday table and many times carved tables
It is known to be one of the most tender cuts of meat. If you don’t find rib roast in the meat section of your local supermarket, ask the butcher as they can usually cut this to order, especially during the holidays.
Standing Rib Roast Ingredients
- 7-8 Pound Standing Rib Roast (also known as Bone in prime rib)
- 1 Cup Butter Softened
- 1/4 Cup Fresh Rosemary Minced
- 8 Cloves Garlic Minced
- 1 Tbsp Black Pepper
- 1 Tbsp Sea Salt
- 2 tsp Ground Thyme
How to Choose the Perfect Holiday Rib Roast
It’s all about the marbling! Trust us on this, the perfect standing rib roast will have lots of marbling, or white flecks, throughout the beef.
What is marbling on meat?
The word marbling refers to white flecks and streaks of fat within the lean sections of beef. The term “marbling” came about because the streaks of fat resemble a marble pattern. It is also called intramuscular fat. Marbling adds so much flavor to beef and is is one of the main criteria for judging the quality of cuts of beef.
For maximum flavor and tenderness, be sure to use Certified Angus Beef® brand prime rib. Click here to find a retailer near you or order online. We love purchasing Certified Angus Beef® brand rib roast because it guarantees we are purchasing the best quality beef with lots of marbling!
How much prime rib per person?
A good estimate on how much rib roast you will need is 1/2 pound per person when the roast is part of a holiday buffet, or 3/4 pound per person if it’s the main course.
If you downloaded the Roast Perfect App, just add the number of guests and the app will do all the work for you.
How to Cook a Standing Rib Roast
- Let the Standing Rib Roast sit to come to room temperature for 2 hours.
- Preheat oven to 450 degrees
- Soften butter then stir in rosemary, garlic, salt, pepper, and thyme to create a paste.
- Rub the paste all over rib roast, then place in a roasting dish. Wrap aluminum foil around exposed rib bones.
- Place the roast in the center of a roasting pan with a rack.
- Roast at 450 degrees for 15 minutes. Then reduce the temperature to 325 degrees and cook for approximately 2 hours. (Check your meat thermometer for desired doneness).
- Remove from oven and tent with aluminum foil. Let rest tented for 15 minutes. Slice rib roast and serve!
See, cooking a standing rib roast is easy!
Tips for a tender Standing Rib Roast
- Use a roasting pan with a rack. This will help heat rotate evenly as the roast cooks.
- Bring your standing rib roast to room temperature by letting it sit on the counter for approximately 2 hours. This will ensure even cooking throughout.
- Always make sure you let your rib roast rest for approximately 15 minutes before cutting into it. This will ensure the juices stay in the roast and you will have a juicy prime rib roast.
- Ask your butcher to french the rib roast for you. This makes for such a pretty presentation. When roasting, covered the bone ends with aluminum foil so they didn’t dry out.
- Always cut beef against the grain.
How to make Garlic Butter Prime Rib
- Use our easy step by step guide to make the best Garlic Butter Recipe.
- Soften the butter and add freshly chopped garlic and rosemary, fresh cracked black pepper, and salt.
- Mix together and rub all over the Rib Roast.
How Long to Cook a Standing Rib Roast
This high heat/low heat roasting method works really well on a standing rib roast.
Roast at 450 degrees for 15 minutes. Then reduce the temperature to 325 degrees and cook for approximately 2 hours.
Prime Rib Temperature Chart
It is always best to use a meat thermometer to make sure your prime rib roast recipe is done perfectly to your liking. The free Roast Perfect App will give you a perfect estimate of how long your roast should cook for your desired doneness.
We also recommend using a meat thermometer. When using a meat thermometer to check doneness, look for the following numbers.
- Rare: 120-125°F – Bright red interior
- Medium Rare: 130-135°F – Pink on the outer crust with a deeper red center
- Medium: 135-140°F – Mauve/light pink colored interior
- Well-done: 145°F+ – Brown, no pink
How to Carve Standing Rib Roast
- Stand the rib roast upright and hold the bones.
- Use a carving knife to cut between the bones. Carve as close to the bone as possible.
- Once you get to the bottom, cut along the bottom of the rib roast until you can remove the chop.
- Cut into smaller slices if desired, always cut beef against the grain.
Recipe tip: Always cut beef against the grain.
Side Dishes for Prime Rib
- Au Gratin Potatoes
- Roasted Artichoke Salad
- Smashed Brussel Sprouts
- Garlic Parmesan Roasted Carrots
- Brown Sugar Glazed Carrots
- Yorkshire pudding
- Butternut Squash Dinner Rolls
- Mashed potatoes
- Instant Pot Risotto
- Dinner rolls
More of our delicious easy sides that go perfect with roast beef.
Leftover Prime Rib Sandwiches
Don’t forget the best part — the leftovers! Standing Rib Roast is just as delicious the next day! We love to make an open-faced prime rib sandwich at our house and pile on the toppings.
It is amazing to see a roast beef sandwich take on a new life by adding some delicious cheese sauce drizzled on top and delicious sauteéd mushrooms and onions.
And our absolute favorite is making a prime rib and remoulade sauce sandwich. These leftover sandwiches may be almost as good as the holiday meal.
Our Other Favorite Prime Rib Recipes
Roast Beef Dinner Ideas
- Whole Beef Tenderloin
- Beef Chuck Roast Recipe
- Instant Pot Pot Roast
- Slow Cooker Mississippi Pot Roast
- Dutch Oven Pot Roast
- Easy Slow Cooker Roast Beef Recipe
📌 Pin Standing Rib Roast recipe to save for later!
Standing Rib Roast Recipe
Ingredients
- 7-8 Pounds Standing Rib Roast or Bone-in prime rib
- 1 Cup Butter Softened
- 1/4 Cup Fresh Rosemary Minced
- 8 Cloves Garlic Minced
- 1 Tbsp Black Pepper
- 1 Tbsp Sea Salt
Instructions
- Preheat oven to 450°F
- Let Rib Roast come to room temperature for 2 hours
- Soften butter then stir in rosemary, garlic, salt, pepper and thyme to create a paste.
- Rub the garlic butter paste all over rib roast, then place in a roasting pan with rack. Wrap aluminum foil around exposed rib bones.
- Roast at 450 degrees for 15 minutes. Then reduce the temperature to 325 degrees and cook for 2 hours.
- Remove from oven and tent with aluminum foil. Let rest tented for 15 minutes. Slice rib roast, then serve!
Video
Notes
- Use a roasting pan with a rack. This will help heat rotate evenly as the roast cooks.
- Bring your standing rib roast to room temperature by letting it sit on the counter for approximately 2 hours. This will ensure even cooking throughout.
- Always make sure you let your rib roast rest for approximately 15 minutes before cutting into it. This will ensure the juices stay in the roast and you will have a juicy prime rib roast.
- Ask your butcher to french the rib roast for you. This makes for such a pretty presentation. When roasting, covered the bone ends with aluminum foil so they didn’t dry out.
- Always cut beef against the grain.
Audrey says
Sounds gfreat. I had a recipe years ago that utilized the ribs after roast was carved. You set them aside and then did smething the next day or so with them and the oven but I have lost the recipe and it is too long ago to recall how they were fixed. can anyone help?
Marion Myers says
Hi Audrey, I use the ribs to make a delicious broth for gravy, soup/stew, french dip sandwiches, etc… So many uses. Cook the bones at 325°F until they are brown on the outside. In a big pot add the bones, any reserved fat trimmings from the roast, 2 med yellow onions (quartered), 2 med carrots, chopped, a stalk of celery, chopped, 3-4 cloves garlic, some fresh thyme sprigs, about 10 peppercorns, a couple teaspoons kosher salt, and a bay leaf. Add water to cover. Let that simmer for about 3 hours or more to your taste. Strain out the solids. Give it a taste and adjust the seasonings as needed. Put it in the fridge so the fat can harden and then discard hardened fat. Great for so many uses.