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Standing Rib Roast
Isabella

Standing Rib Roast (Prime Rib)

This Standing Rib Roast delivers a crisp garlic-herb crust, a juicy pink center, and a rich red wine sauce — a restaurant-quality centerpiece made with simple, reliable steps perfect for holidays and special gatherings.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 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 ½ cups low-salt beef broth/stock
  • 2 ½ cups dry red wine
  • 1 tbsp cornstarch optional, for thicker consistency

Equipment

  • roasting pan or heavy skillet
  • meat thermometer
  • mixing bowl
  • foil
  • sharp carving knife

Method
 

  1. Remove the roast from the fridge 2–3 hours ahead. Pat dry thoroughly so the butter adheres and browns properly.
  2. Preheat oven to 240°C / 460°F (220°C fan) and position rack in the center.
  3. Mix softened butter with garlic, rosemary, thyme, salt, and pepper until creamy.
  4. Scatter onion, garlic head, and herbs in a roasting pan to form an aromatic base.
  5. Spread a thin layer of butter under the roast, place bone-side down on the aromatics, then coat the top and sides with two-thirds of the butter.
  6. Roast for 20 minutes at high heat to create a golden crust.
  7. Remove briefly, spread remaining butter, and reduce oven to 120°C / 250°F (100°C fan).
  8. Continue roasting for 1 1/2 hours, basting every 30 minutes. Check early and target 51°C / 124°F for medium-rare.
  9. Transfer roast to rest for 20–30 minutes. Temperature will rise to 56–58°C / 133–136°F.
  10. Place roasting pan on high heat, add wine and beef broth, and boil 10 minutes until reduced to 1 1/2 cups. Add optional cornstarch slurry to thicken. Strain and serve.
  11. Carve into thick slices and serve with warm sauce.

Notes

Bring the beef to room temperature before roasting for even cooking. Use a thermometer for perfect doneness. Leave the roast uncovered while cooking to maintain a crisp crust.