Standing Rib Roast is without a doubt, the BEST roast beef in the world!!! Also known as Prime Rib, this cut of beef is outrageously succulent with superior taste. Slathered with a garlic herb butter, then roasted in a moderately low oven for a couple of hours, this Standing Rib Roast recipe is blushing pink all the way through with a deep golden, garlicky crust.
Arm yourself with a meat thermometer, and be prepared for the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce!
STANDING RIB ROAST – THE BEST OF 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…..
Scroll back up and drool. Then scroll down, and drool some more. 😂 (or actually, this is more appropriate: 😋)
I know I’m stating the obvious here, but the better the beef, the better the eating experience. 🙂
HOW TO CHOOSE THE BEST STANDING RIB ROAST
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 picture below and used in the recipe video is a free range grass-fed beef from The Free Range Butcher (Sydney based, online butcher who happens to be local to my area). It’s been prepared the standard way we do it here in Australia: the fat cap trimmed and the bones scraped clean for presentation.
It’s hands down the juiciest, best tasting standing rib roast I have ever made at home.
And here’s a standing rib roast from my local butcher – 100 day grain fed. Though it hasn’t been aged, it’s still from a high quality animal so it had amazing flavour and was terrifically juicy. Helped that the fat cap was left on for this!
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.
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!
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! 😂
Someone asked me why I bother with softened butter, and why I don’t just drizzle with oil. The reason is because the garlic and herb bits stick to the skin better if you slather it on with butter. So you end up with a terrific herb and garlic crust!
HOW TO MAKE STANDING RIB ROAST
I like to roast my standing rib on a bed of onion, garlic and herbs which serves two purposes:
1. Elevates the beef off the base to encourage more even cooking;
2. Stops the drippings from burning (smokes out oven + can’t make a sauce from drippings); and
3. Adds more flavour to the drippings that is then used to make a sauce for the prime rib.
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 120C/250F for a further 1.5 hours before resting for 20 to 30 minutes.
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!
THE 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.
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.
That’s perfection, right there on a plate. – Nagi x
STANDING RIB ROAST (PRIME RIB)
WATCH HOW TO MAKE IT
Recipe video above. The juiciest, tastiest, BEST roast beef in the world is Prime Rib!! Also known as Standing Rib Roast, this is slathered in a herb and garlic butter, then roasted to juicy perfection. By using a lower but not super low oven temperature, we can be assured of a beautiful even cook throughout the whole roast, yet still have it on the table in a couple of hours. Bonus: lower temp = more forgiving! Meat thermometer is a MUST!
- 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
- 150 g/ 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
- 1.5 cups (375 ml) beef broth/stock, low salt
- 2.5 cups (675 ml) dry red wine (Note 2)
- 1 tbsp cornflour/cornstarch (optional, Note 3)
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 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.
Garlic Herb Butter: Mix together.
Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
Slather: 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 most of the rest of the butter on the top and sides (reserve a bit for 1 baste).
Hot oven: Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 120C/250F (standard) or 100C/212F (fan/convection).
Slow roast: Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°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 52°C/125°F (medium rare).
Slice beef and serve with 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 1.5 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.
1. Standing Rib Roast - also known as Prime Rib. Use any cut of prime rib - with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away). OR with bones removed but then reattached by tying it with string, with or without a thick layer of fat. The choice is yours!
Get the best quality you can afford. We don't have standardised quality ratings here in Australia, but if you can, ski the supermarket and opt for your butcher instead. Get a smaller piece of better quality beef, rather than a large piece of lower quality!
In the States, prime rib is graded: Prime is best, then Choice then Select.
2. Beef stock/broth - important to use low sodium here otherwise the sauce might end up too salty. If it's too salty, fix as follows: Add 2 to 3 cups of water and 2 potatoes chopped into 2.5cm/1" pieces (or small enough so they are submerged). Simmer for 10 to 15 minutes - ensure potato doesn't start to break down. Potato will absorb salt. Scoop out potato, reduce sauce again.
3. Wine - Use any red wine that's not sweet or too oaky that's good enough to drink. Shiraz, Cabernet Sauvignon, Merlots are all good options. I always rummage in the discount bins at liquor stores for bargains where you can get good bottles discounted up to 90%!
Win sub: If you cannot drink red wine, skip the wine and just use beef stock to make a terrific beef flavoured garlic-gravy.
4. Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 - 4°C / 5 - 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness.
Here are the internal temperatures of cooked beef:
- Rare is 49°C/120°F. Remove from oven when it is 46°C/115°F.
- Medium rare is 51.7°C / 125°F. Remove from oven when it is 48°C / 118°F.
- Medium is 55°F / 130°F. Remove from oven at 51°F/123°F.
- Medium well done is 57°C/135°F. Remove from oven at 53°C/127°F.
COOK TIMES for different sizes: Doesn't increase that much with increased size because of the shape. Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.
TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by 5°C/10°F every 10 to 15 minutes.
5. Cornflour/cornstarch is optional. This thickens the sauce slightly to a maple syrup consistency which is how I like it. But this sauce is essentially a Red Wine Jus and they are actually quite runny as they are not thickened in this way. It's a personal preference - so if you don't mind a runnier sauce, you can skip this.
6. Make Ahead: Best made fresh. Keeps warm for 1 hour and can be blasted in hot oven for a few minutes to freshen up the crust. For leftovers, I like to keep it whole then slice thinly. Microwave very gently until just warmed (and still pink!). Or slice thinly, bring to room temp, pile of rye bread with mustard and pickles and make the BEST Roast Beef Sandwich EVER!
7. Nutrition per serving. Calculated using an estimation of the bone weight, and assuming most of the fat is trimmed. Includes sauce.
LIFE OF DOZER
Is it juicy Dozer??? Is it???