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You are here: Home / BITES / BEEF / Standing Rib Roast

Standing Rib Roast

November 13, 2021 By Steven 5 Comments

How to cook a perfect medium-rare Prime Rib

A Standing Rib Roast is a Prime Rib that still has at least two of the bones still attached. An expensive (very expensive) cut of beef that none of us can afford to screw up, Haha. The Standing Rib Roast / Prime Rib I’m cooking today is a $120, 3-Rib, 8 ½ pound massive piece of beef that needs to be cooked to a perfect medium-rare. Not as difficult as it may sound, however, there are a few steps that must be followed for a perfect dinner of the beautiful medium-rare rib roast.

No worries, I’ll walk you through the process of cooking the prime rib with a creamy Dijon horseradish sauce and a simple au jus. So here we go, this is how I make a standing rib roast, step by step.

Standing Rib Roast of Beef | Prime Rib

As a child my first culinary education came from Julia Child and Jacques Pepin on Public T.V. As an adult, I attended a culinary school where Chef Jacques is currently the Dean of Special Programs. When it comes to culinary techniques, cooking times, temperatures, or processes, I would bet the farm on what Jacques Pepin says. So that being said, I always use Chef Jacques’s time and temperature for standing rib roast, it’s foolproof.

How you season the standing rib roast is entirely up to you, the sky’s the limit. The crust of the rib roast can be flavored with mustard, horseradish, garlic, and any number of herbs and spices. I keep my beef rib roast fairly simple using a dry brine of salt, black pepper, and fresh rosemary. For perfect medium-rare roast beef, here are the time and temperatures that work perfectly.

Prime Rib Time & Temperature

  • Dry Rub: 12-hours before cooking, rub the rib roast with my seasoning mixture. By dry brining the beef, you allow the salt to penetrate deeply into the rib roast, flavoring not just the crust, but deeply into the center of the meat itself.
  • Bring to Room Temperature: About 2-hours before roasting, bring the rib roast out of the refrigerator and allow to come up to room temperature.
  • Preheat oven to 425°F: Insert a meat thermometer into the standing rib roast, careful not to touch the bones. Place the rib roast bone side down for 30-minute
  • Reduce Temperature to 400°F: Baste the rib roast with pan juices, roast until the internal temperature reaches 85°F, approximately 1-hour
  • Reduce Temperature to 160°F: Open the oven door to let it cool quickly, close the door and let the rib roast rest uncovered inside the warm oven for 45-60 minutes. Until the internal temperature is 120°F for rare, 125°F for medium-rare.

Standing Rib Roast of Beef | Prime Rib

Dry Brine for a Standing Rib Roast

Why bother with a dry brine? Sodium is hygroscopic, which basically means it absorbs moisture from the surrounding environment. The protein molecules inside the standing rib roast will draw the sodium inside and hold onto the moisture. As sodium does not want to let go of the natural juices inside the beef the result is a juicier more tender and flavorful standing rib roast.

The flavor of the rib roast isn’t altered because you’re not adding anything different, you’re just giving the salt time to do its thing, and it is definitely worth the effort.

Rule of Thumb: For beef and chicken I have a really good rule of thumb that has never let me down. A ratio of 1:1, 1-teaspoon salt per 1-pound of meat.

Rosemary Dijon Horseradish Sauce

Rosemary Dijon Horseradish Sauce recipe

INGREDIENTS:

  • 1 ½ Cups Sour Cream
  • ¼ Cup Prepared Horseradish
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Chopped Fresh Rosemary
  • 1 Teaspoon Black Pepper

PROCESS:

-Combine all, refrigerate until service

Dry Rub | Brine: This is an 8 ½ pound standing rib roast, I estimate the bones weigh about 1/2 pound, so I reduce the salt by 1/2 teaspoon.

INGREDIENTS:

  • 8 Teaspoons Salt
  • 1 Tablespoon Finely Chopped Fresh Rosemary
  • 1 Tablespoon Black Pepper

PROCESS:

-12 hours before roasting, add all ingredients to a bowl and rub the roast on all sides, cover and refrigerate.

Standing Rib Roast of Beef | Prime Rib

How to Cook a Standing Rib Roast of Beef

Standing Rib Roast of Beef | Prime Rib
Print Recipe
4.91 from 10 votes

Standing Rib Roast

A Standing Rib Roast is a Prime Rib that still has at least two of the bones still attached. An expensive (very expensive) cut of beef that none of us can afford to screw up, Haha. The Standing Rib Roast / Prime Rib I’m cooking today is a $120, 3-Rib, 8 ½ pound massive piece of beef that needs to be cooked to a perfect medium-rare. Not as difficult as it may sound, however, there are a few steps that must be followed for a perfect dinner of beautiful medium-rare Roast Beef.
Prep Time20 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 50 minutes mins
I would be so happy if you followed me on Pinterest!Follow @SipsNibblesBites
Course: Main Course
Cuisine: American, English, French
Keyword: Prime Rib, Standing Rib Roast
Servings: 12
Calories: 570kcal

Equipment

  • Oven Safe Meat Thermometer

Ingredients

  • 1 3 Bone Rib Roast
  • 1 Recipe Dry Rub | Brine *See recipe on Blog
  • 1/2 Cup Diced Carrots
  • 1/2 Cup Diced Celery
  • 1 Teaspoon Garlic Crushed and chopped
  • 12 Sprigs Fresh Thyme
  • 3 Cups Beef Broth
  • 1 Cup Red Wine

Instructions

  • Dry Rub: 12-hours before cooking, rub the beef with my seasoning mixture. By dry brining the beef, you allow the salt to penetrate deeply into the roast, flavoring not just the crust, but deeply into the center of the meat itself.
  • Bring to Room Temperature: About 2-hours before roasting, bring the roast out of the refrigerator and allow it to come up to room temperature.
  • Preheat oven to 425°F: Insert a meat thermometer into the beef, careful not to touch the bones. Place the Standing Rib Roast bone side down for 30-minutes
  • Reduce Temperature to 400°F: Baste the beef with pan juices, roast until the internal temperature reaches 85°F, approximately 1-hour
  • Reduce Temperature to 160°F: Open the oven door to let it cool quickly, Add the chopped carrots, celery, garlic, and thyme to the pan juices, close the door and let the roast rest uncovered inside the warm oven for 45-60 minutes. Until the internal temperature is 120°F for rare, 125°F for medium-rare.
  • Remove the roast from the roasting pan and place on a cutting board and cover with foil, let rest for 15 minutes

Au Jus

  • Pour out the grease from the roasting pan and place the roasting pan on the stovetop over high heat
  • Add red wine and bring to a boil while scraping the browned bits in the bottom of the pan
  • Add the beef broth and bring to a boil, reducing by half, strain the mixture and discard the solids
  • Serve warm
Nutrition Facts
Standing Rib Roast
Amount Per Serving
Calories 570 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 15g94%
Cholesterol 209mg70%
Sodium 508mg22%
Potassium 1096mg31%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 59g118%
Vitamin A 997IU20%
Vitamin C 2mg2%
Calcium 64mg6%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

A perfect medium-rare prime rib is great for any Holiday or special occasion

Standing Rib Roast of Beef | Prime Rib

Standing Rib Roast

Thanks for visiting my Food Blog. I hope you enjoy my Standing Rib Roast / Prime Rib recipe! Please come back again soon! Bon appetit, Steven

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Filed Under: BEEF, BITES, Thanksgiving Tagged With: 3 bone standing rib roast, how to cook prime rib, perfect medium rare standing rib roast, prime rib temperature, roast beef, standing rib roast, Standing Rib Roast of Beef | Prime Rib, temperature for standing rib roast

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Reader Interactions

Comments

  1. Olley Thompson

    November 29, 2019 at 7:01 am

    5 stars
    This rib roast was tender, juicy and absolutely delicious! I need you to make this prime rib recipe more often!

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    • Steven

      November 29, 2019 at 8:04 am

      Thanks, Olley! It was fun having everyone over, I’m glad you enjoyed the standing rib roast recipe!

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      Reply
  2. Steven

    December 13, 2020 at 11:06 am

    Thank you for sharing my Standing Rib Roast recipe! Bon appetit!

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    Reply

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