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