Perfect Roast Beef Standing Rib Roast Recipe
Introduction
Beef Standing Rib Roast, often known as Prime Rib, is a classic centerpiece for special occasions. This recipe combines a flavorful garlic herb butter with a slow roasting technique to deliver a tender, juicy roast with a rich red wine sauce.
Ingredients
- 2.5 kg / 5 lb standing rib roast / prime rib, bone in
- 1 onion, unpeeled, quartered (brown, yellow, or white)
- 1 head of garlic, unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
- 150g / 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 1/2 cups low salt beef broth/stock
- 2 1/2 cups dry red wine
- 1 tbsp cornflour/cornstarch (optional)
Instructions
- Step 1: Take the beef out of the fridge 2 to 3 hours before cooking to bring it to room temperature for even cooking. Pat dry with paper towels.
- Step 2: Preheat your oven to 240°C / 460°F (220°C fan). Adjust the oven shelf to place the beef in the middle.
- Step 3: Make the garlic herb butter by mixing the softened butter with minced garlic, chopped rosemary, thyme, salt, and black pepper.
- Step 4: In a heavy oven-proof skillet or roasting pan, arrange the quartered onion, halved garlic head, thyme, and rosemary as a roasting bed.
- Step 5: Spread a thin layer of the garlic herb butter on the underside (bone side) of the beef. Place beef on the roasting bed, butter side down. Spread about two-thirds of the remaining butter over the top and sides.
- Step 6: Roast the beef in the hot oven for 20 minutes.
- Step 7: Remove the roast and spread the remaining butter over the top and sides. Lower the oven temperature to 120°C / 250°F (100°C fan).
- Step 8: Continue roasting slowly for 1 1/2 hours, basting every 30 minutes with the pan juices. Start checking the internal temperature early; aim for 51°C / 123.8°F at the center for medium rare.
- Step 9: Transfer the roast to a plate and loosely cover with foil. Let it rest for 20 to 30 minutes. The temperature will rise to about 56-58°C / 133-136.4°F, perfect for medium rare.
- Step 10: Slice the beef and serve with the prepared red wine sauce and your choice of sides like Paris Mash and Garlic Sautéed Spinach.
- Step 11: For the sauce, place the skillet with the onions and garlic on the stove over high heat. Add the red wine and beef stock. Rapidly simmer for about 10 minutes until reduced by two-thirds to about 1 1/2 cups.
- Step 12: Lower the heat to medium. Mix cornflour with 2 tablespoons of water and drizzle half into the sauce, stirring until thickened. Add more if you want a thicker sauce.
- Step 13: Strain the sauce into a bowl and pour into a sauce jug to serve.
Tips & Variations
- Bringing the beef to room temperature before roasting ensures even cooking and better browning.
- Using fresh herbs in the butter adds bright aromatic flavors, but dried herbs work well too.
- If you prefer a more crusty exterior, sear the roast in a hot pan before roasting.
- For a richer sauce, finish with a knob of cold butter after thickening.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to avoid drying out. The sauce can be refrigerated separately and warmed before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the prime rib without the bone?
Yes, you can use a boneless rib roast, but bone-in roasts offer more flavor and tend to cook more evenly.
What internal temperature should I aim for if I want medium or well done?
For medium, cook to an internal temperature of about 60°C / 140°F. For well done, aim for around 70°C / 160°F, but be aware the roast will be less juicy.
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Perfect Roast Beef Standing Rib Roast Recipe
- Total Time: 4 hours (including resting and bringing beef to room temp)
- Yield: 6 to 8 servings 1x
Description
This traditional Beef Standing Rib Roast, commonly known as Prime Rib, is oven-roasted to perfection with a garlic herb butter crust. The recipe includes a rich red wine sauce made from the pan drippings, creating an elegant and flavorful centerpiece ideal for special occasions or a luxurious family dinner.
Ingredients
Scale
Beef and Aromatics
- 2.5 kg / 5 lb standing rib roast / prime rib, bone-in
- 1 onion, unpeeled, quartered (brown, yellow, or white)
- 1 head of garlic, unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
Garlic Herb Butter
- 150g / 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
Sauce
- 1 1/2 cups beef broth/stock, low salt
- 2 1/2 cups dry red wine
- 1 tbsp cornflour/cornstarch (optional)
Instructions
- Prepare Beef: Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to reach room temperature, which ensures more even cooking. Pat the beef dry thoroughly with paper towels.
- Preheat Oven: Set your oven to 240°C (460°F) or 220°C (428°F) if using a fan-forced oven. Position the oven rack so the beef will roast in the center.
- Make Garlic Herb Butter: Combine softened butter, minced garlic, chopped rosemary, thyme, salt, and black pepper until well mixed.
- Prepare Roasting Bed: Arrange the quartered onion, halved garlic head, thyme, and rosemary sprigs in a heavy-based ovenproof skillet or roasting pan.
- Apply Butter to Beef: Spread a thin layer of the garlic herb butter on the underside (bone side) of the roast. Place the beef on the aromatic bed butter-side down. Smear about two-thirds of the remaining butter over the top and sides of the roast, reserving some butter for later.
- Initial Roasting: Roast the beef in the hot oven for 20 minutes to develop a crust.
- Second Butter Application: Remove the roast from the oven and spread the reserved garlic herb butter all over the top and sides. Reduce the oven temperature to 120°C (250°F) or 100°C (212°F) with the fan.
- Slow Roast: Return the beef to the oven and continue roasting for approximately 1 1/2 hours. Baste the roast every 30 minutes with the pan juices. Begin checking the internal temperature early, aiming for 51°C (124°F) in the center for medium-rare doneness.
- Rest the Beef: Transfer the roast to a plate and loosely cover with foil. Allow it to rest for 20 to 30 minutes; during this time the internal temperature will rise to 56-58°C (133-136°F), perfect for medium-rare.
- Slice and Serve: Carve the roast into slices and serve with the prepared red wine sauce. Ideal accompaniments include Paris Mash and Garlic Sautéed Spinach for a steakhouse-style meal.
- Make the Red Wine Sauce: Place the skillet with onion, garlic, and herbs over high heat on the stove. Add dry red wine and beef stock, and bring to a rapid simmer. Reduce by about two-thirds until approximately 1 1/2 cups of liquid remain, about 10 minutes.
- Thicken Sauce: Lower the heat to medium. Mix cornflour with 2 tablespoons of cold water to make a slurry. Gradually drizzle about half the slurry into the simmering sauce while stirring. The sauce will thicken within a minute. Add more slurry if a thicker consistency is desired.
- Strain and Serve: Strain the sauce through a fine sieve into a bowl, then transfer to a sauce jug for serving alongside the prime rib.
Notes
- Note 1: Bone-in standing rib roast imparts more flavor and helps keep the meat juicy during roasting.
- Note 2: Use a good quality dry red wine for the sauce to enhance the flavor profile.
- Note 3: Cornflour/cornstarch is optional and used for thickening the sauce to your preferred consistency.
- Note 4: Internal temperatures are key to desired doneness. For medium rare, remove roast at 51°C (124°F) as it will continue to cook during resting.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Prime Rib, Standing Rib Roast, Beef Roast, Garlic Herb Butter, Red Wine Sauce, Oven Roasted Beef
