Standing Rib Roast

A perfectly cooked Standing Rib Roast is the kind of show-stopping centerpiece that instantly sets the tone for a memorable feast. Juicy, tender, and wrapped in a fragrant garlic-herb crust, this prime rib delivers restaurant-level flavor with surprisingly simple steps. Whether you’re hosting a holiday dinner or celebrating a special occasion, this recipe guides you to foolproof results — crisp, golden exterior; rosy, succulent interior; and a rich red wine sauce that tastes like it took all day. If you want a roast that impresses with minimal stress, you’re in the right place.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Deep, Developed Flavor: Slow roasting ensures even cooking and a buttery-soft texture, while the hot-oven sear creates an irresistible crust.
• Beginner-Friendly Method: Straightforward steps and visual cues make the process accessible, even for first-timers.
• Holiday-Ready & Crowd-Pleasant: Perfect for gatherings, dinner parties, or festive celebrations.
• Upscale Taste With Simple Ingredients: Fresh herbs, butter, garlic, and wine come together to create a roast worthy of a steakhouse.
• Reliable Results: Temperature guidance and built-in tips help eliminate guesswork.

This version stands out thanks to its simple, two-stage roasting approach, which guarantees tenderness without sacrificing that iconic crust — all while infusing the meat with aromatic, herb-garlic butter.

Ingredients Needed

For the Roast

• Standing rib roast / prime rib (2.5 kg / 5 lb, bone-in) – brings structure, flavor, and juicy results.
• 1 onion, unpeeled and quartered – any brown, yellow, or white variety works.
• 1 whole head garlic, unpeeled and halved horizontally – creates an aromatic roasting base.
• 5 sprigs fresh thyme
• 3 sprigs fresh rosemary

For the Garlic Herb Butter

• 150 g (10 tbsp) unsalted butter, softened – easier to spread and helps the crust adhere.
• 5 garlic cloves, finely minced
• 2 tsp fresh rosemary, chopped (or 1 tsp dried)
• 2 tsp fresh thyme, chopped (or 1 tsp dried)
• 2 tsp salt
• 1 tsp black pepper

For the Red Wine Sauce

• 1 1/2 cups low-salt beef broth/stock
• 2 1/2 cups dry red wine
• 1 tbsp cornstarch (optional, for thicker consistency)

How to Make Standing Rib Roast

Step 1 — Bring the Beef to Room Temperature

Remove the roast from the fridge 2–3 hours before cooking. This is crucial: meat that starts cold cooks unevenly. Pat it dry thoroughly with paper towels so the butter adheres well and the crust browns beautifully.

Step 2 — Preheat the Oven

Heat your oven to 240°C / 460°F (220°C fan). Adjust the rack so the roast will sit directly in the center for even heat circulation.

Step 3 — Prepare the Garlic Herb Butter

Stir the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper until creamy and uniform. This mixture will form a savory outer crust and baste the roast as it cooks.

Step 4 — Build the Roasting Base

In a heavy oven-safe skillet or roasting pan, scatter the quartered onion, halved garlic head, and fresh herbs. These aromatics elevate the meat and flavor the drippings for your sauce.

Step 5 — First Butter Layer (Slather 1)

Spread a thin layer of the garlic herb butter on the underside of the roast — the bone side. Set the roast onto the onion and garlic bed, butter side down. Use about two-thirds of the remaining butter to coat the top and sides. Save the last portion for later.

Step 6 — High-Heat Sear

Place the roast in the oven and cook for 20 minutes. This blast of heat jump-starts browning and creates the signature crust.

Step 7 — Second Butter Layer (Slather 2)

Remove the roast briefly. Spread the remaining herb butter over the top. Reduce the oven temperature to 120°C / 250°F (100°C fan) for gentle, even roasting.

Step 8 — Slow Roast

Continue roasting for 1 1/2 hours, basting with pan juices every 30 minutes. Begin checking internal temperature early. Aim for 51°C / 124°F in the center for medium-rare.

Tip: Use a meat thermometer placed horizontally into the thickest part.

Step 9 — Rest the Roast

Transfer the meat to a plate or board and tent loosely with foil. Rest for 20–30 minutes. During this time, the internal temperature rises to 56–58°C / 133–136°F, achieving perfect medium-rare. Resting also allows the juices to redistribute.

Step 10 — Make the Red Wine Sauce

Place the same skillet (with the roasted onion and garlic) over high heat. Pour in the red wine and beef stock. Let it boil vigorously for about 10 minutes, reducing to roughly 1 1/2 cups of liquid.

Lower the heat to medium. If you’d like a thicker sauce, whisk the cornstarch with 2 tbsp of water, then slowly drizzle in half of it while stirring. Simmer until the sauce lightly coats the back of a spoon. Add more cornstarch slurry if necessary.

Strain the sauce and transfer it to a small jug.

Step 11 — Serve

Carve the roast into thick slices and serve with the warm red wine sauce. For a true steakhouse feel, pair it with creamy mashed potatoes and sautéed spinach.

Serving and Storage Tips

• Presentation: Serve on a large platter with herbs, roasted garlic halves, or a drizzle of sauce for a dramatic centerpiece.
• Leftovers: Keep slices in an airtight container for up to 3–4 days in the fridge.
• Reheating: Warm gently in a low oven (140°C / 285°F) or add thin slices to hot broth for a quick heat-through method that avoids drying out.
• Freezing: Cooked prime rib can be frozen for up to 2 months, though texture is best when freshly prepared.

Helpful Notes

• Start checking the internal temperature early — ovens vary.
• If your roast is larger or smaller, adjust slow-roast time accordingly.
• Use good-quality wine; it greatly impacts the sauce’s final flavor.
• Leaving the onion and garlic unpeeled keeps them from burning and adds depth to the pan juices.
• A digital thermometer is your best friend for perfect results every time.

Conclusion

This Standing Rib Roast is everything a special-occasion meal should be: tender, flavorful, visually impressive, and surprisingly easy to master. The garlic-herb crust creates a beautiful golden exterior, while the slow roasting ensures a perfectly pink interior from edge to edge. Paired with the rich, silky red wine sauce, it’s a dish guests will talk about long after the meal ends.

If you try this recipe, I’d love to hear how it went — leave a comment and a star rating!
Share your beautiful roast photos on Pinterest or Facebook, and let others discover this festive favorite.

What sides did you pair it with? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use a boneless rib roast instead?

Yes — a boneless roast works well, though it may cook slightly faster. The flavor remains excellent, but bone-in provides more moisture and natural insulation.

How do I make this recipe gluten-free?

The recipe is naturally gluten-free unless you thicken the sauce with cornstarch mixed with wheat-based ingredients. Stick with plain cornstarch, and you’re good to go.

Why is my roast cooking faster than expected?

Ovens differ in strength, and starting temperature matters. Always rely on your thermometer instead of the clock.

Can I make the roast ahead of time?

You can season it with the herb butter up to 24 hours ahead. Keep it refrigerated and bring it to room temperature before roasting.

Should I cover the roast while cooking?

No — keeping it uncovered helps the crust form properly.

How thick should the red wine sauce be?

It should lightly coat the back of a spoon. If it’s too thin, reduce it longer or add a touch of cornstarch slurry.