Ready to create the ultimate show stopping holiday centerpiece? Look no further. This recipe for Standing Rib Roast, also known as Prime Rib, walks you through a foolproof method that delivers a beautiful, juicy roast with a blushing pink center and a savory, garlic herb crust every single time. It’s the best roast beef in the world, and you can make it at home.
This method uses a “hot start, slow finish” technique. We start with a high heat blast to build that incredible crust and seal in the juices, then finish low and slow for perfectly even cooking from edge to edge. The result is tender, succulent meat that’s worthy of any special occasion, from Christmas dinner to a celebratory Sunday supper.
Why This Recipe Works
- Foolproof Temperature Guide: We give you the exact internal temperatures to aim for when taking the roast out of the oven, so you hit the perfect doneness (medium rare is highly recommended!) after it rests. No more guesswork or overcooked roasts.
- The Garlic Herb Butter Secret: Slathering the roast with softened herb butter creates an incredible flavor packed crust that bakes right onto the beef.
- Built in Pan Sauce: The drippings from the roast, infused with onion, garlic, and herbs, become the base for an incredible, rich Red Wine Sauce.
📝 Ingredients for Standing Rib Roast
For the Roast
- 1 (5 lb / 2.5 kg) standing rib roast (bone in prime rib)
- 1 yellow onion, unpeeled and quartered
- 1 head of garlic, unpeeled and halved horizontally
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
For the Garlic Herb Butter
- 10 tablespoons (150g) unsalted butter, softened
- 5 garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Red Wine Sauce
- 1 ½ cups low sodium beef broth
- 2 ½ cups dry red wine (like Cabernet Sauvignon or Shiraz)
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (optional, for thickening)
🍖 Step by Step Instructions
1Prepare the Roast (2-3 Hours Before Cooking): This is the most important step for even cooking! Remove the roast from the refrigerator 2 to 3 hours before you plan to cook it. Let it sit on the counter to come closer to room temperature. Just before cooking, pat it completely dry with paper towels.
2Make the Garlic Herb Butter & Prep the Pan: Preheat your oven to 460°F (240°C). Make sure an oven rack is in the center position.
In a small bowl, mix all the Garlic Herb Butter ingredients until well combined.
Place the quartered onion, halved garlic head, and herb sprigs in the bottom of a large, heavy oven proof skillet or roasting pan. This creates a flavorful “roasting rack” that elevates the meat.
3Slather and Roast (Hot Start): Take about one third of the herb butter and spread a thin layer on the bone side of the roast. Place the roast, buttered side down, on top of the onions and garlic in the pan.
Spread the remaining herb butter over the top and sides of the roast. Reserve a final small spoonful for later.
Place the pan in the hot oven and roast for 20 minutes. This creates the initial beautiful crust.
4Slow Roast to Perfection: After 20 minutes, remove the roast from the oven. Spread the last bit of reserved herb butter over the top. Reduce the oven temperature to 250°F (120°C).
Return the roast to the oven and continue to cook for about 1 hour and 30 minutes. Baste the roast with the pan juices every 30 minutes.
Start checking the internal temperature with a meat thermometer after about 1 hour and 15 minutes. For a perfect medium rare, remove the roast from the oven when the internal temperature at the center reads 123-124°F (51°C).
💡 Doneness Guide: Remember, the temperature will rise 5-7°F as it rests!
- Rare: Pull at 118-120°F (48°C)
- Medium Rare (Recommended): Pull at 123-124°F (51°C)
- Medium: Pull at 131°F (55°C)
5Rest & Make the Sauce: Transfer the roast to a cutting board or platter. Tent it loosely with foil and let it rest for a full 20-30 minutes. This allows the juices to redistribute, guaranteeing a juicy slice.
While the meat rests, make the Red Wine Sauce. Place the skillet with the onions and drippings on the stovetop over high heat. Add the red wine and beef broth, bring to a simmer, and let it bubble rapidly for about 10 minutes until it reduces by about two thirds.
For a slightly thicker sauce, lower the heat to medium. Give the cornstarch water mix a stir and drizzle about half into the simmering sauce, stirring constantly. It will thicken in about a minute. Strain the sauce into a gravy boat or serving jug.
6Carve and Serve: After resting, carve the roast by slicing between the ribs. Serve immediately with the Red Wine Sauce. For a classic steakhouse experience, pair it with creamy mashed potatoes and garlic sautéed spinach.
Perfect Standing Rib Roast (Prime Rib)
Ingredients
For the Roast
- 1 5 lb / 2.5 kg standing rib roast (bone-in prime rib)
- 1 yellow onion unpeeled and quartered
- 1 head of garlic unpeeled and halved horizontally
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
For the Garlic Herb Butter
- 10 tablespoons 150g unsalted butter, softened
- 5 garlic cloves minced
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Red Wine Sauce
- 1 ½ cups low-sodium beef broth
- 2 ½ cups dry red wine like Cabernet Sauvignon or Shiraz
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Roast (2-3 Hours Before Cooking): This is the most important step for even cooking! Remove the roast from the refrigerator 2 to 3 hours before you plan to cook it. Let it sit on the counter to come closer to room temperature. Just before cooking, pat it completely dry with paper towels.
- Make the Garlic Herb Butter & Prep the Pan: Preheat your oven to 460°F (240°C). Make sure an oven rack is in the center position. In a small bowl, mix all the Garlic Herb Butter ingredients until well combined. Place the quartered onion, halved garlic head, and herb sprigs in the bottom of a large, heavy oven proof skillet or roasting pan. This creates a flavorful "roasting rack" that elevates the meat.
- Slather and Roast (Hot Start): Take about one third of the herb butter and spread a thin layer on the bone side of the roast. Place the roast, buttered side down, on top of the onions and garlic in the pan. Spread the remaining herb butter over the top and sides of the roast. Reserve a final small spoonful for later. Place the pan in the hot oven and roast for 20 minutes. This creates the initial beautiful crust.
- Slow Roast to Perfection: After 20 minutes, remove the roast from the oven. Spread the last bit of reserved herb butter over the top. Reduce the oven temperature to 250°F (120°C). Return the roast to the oven and continue to cook for about 1 hour and 30 minutes. Baste the roast with the pan juices every 30 minutes.
- Start checking the internal temperature with a meat thermometer after about 1 hour and 15 minutes. For a perfect medium rare, remove the roast from the oven when the internal temperature at the center reads 123-124°F (51°C).
- Rest & Make the Sauce: Transfer the roast to a cutting board or platter. Tent it loosely with foil and let it rest for a full 20-30 minutes. This allows the juices to redistribute, guaranteeing a juicy slice. While the meat rests, make the Red Wine Sauce. Place the skillet with the onions and drippings on the stovetop over high heat. Add the red wine and beef broth, bring to a simmer, and let it bubble rapidly for about 10 minutes until it reduces by about two thirds. For a slightly thicker sauce, lower the heat to medium. Give the cornstarch water mix a stir and drizzle about half into the simmering sauce, stirring constantly. It will thicken in about a minute. Strain the sauce into a gravy boat or serving jug.
- Carve and Serve: After resting, carve the roast by slicing between the ribs. Serve immediately with the Red Wine Sauce. For a classic steakhouse experience, pair it with creamy mashed potatoes and garlic sautéed spinach.
Notes
- Meat Thermometer is Essential: This is not optional for this recipe. It's the only way to guarantee perfect doneness.
- Bone In for Best Flavor: Cooking with the bone in results in a juicier, more flavorful roast.
- Choosing Your Roast: In the US, look for USDA "Prime" or "Choice" grade. A good butcher is your best resource.
- Leftovers: Keep large slices or the whole roast unsliced. Reheat gently in the oven or use cold leftovers for incredible roast beef sandwiches.
- Rare: Pull at 118-120°F (48°C)
- Medium Rare (Recommended): Pull at 123-124°F (51°C)
- Medium: Pull at 131°F (55°C)
