📝 About This Recipe
Often referred to as the 'King of Roasts,' this standing rib roast is the crown jewel of holiday dining and celebratory feasts. Our recipe utilizes a reverse-sear method to ensure a perfectly edge-to-edge pink interior while developing a deeply savory, salt-and-herb-crusted exterior. The result is an incredibly tender, melt-in-your-mouth experience that highlights the rich, marbled heritage of premium beef.
🥗 Ingredients
The Roast
- 3 bones Bone-in Prime Rib Roast (approx. 7-8 lbs, ideally USDA Prime or Choice, tied by the butcher)
- 3 tablespoons Kosher Salt (use coarse salt for the best crust)
- 1 tablespoon Black Pepper (freshly cracked)
The Herb Butter Rub
- 1/2 cup Unsalted Butter (softened to room temperature)
- 6 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 tablespoon Dijon Mustard (adds a subtle tang and helps the crust stick)
Red Wine Jus
- 2 cups Beef Stock (high quality or homemade)
- 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot work best)
- 1 piece Shallot (finely minced)
- 2 tablespoons Cold Butter (cubed, to finish the sauce)
👨🍳 Instructions
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1
Remove the roast from the refrigerator at least 2 hours before cooking. Generously season all sides with kosher salt and black pepper; letting it sit at room temperature ensures even cooking.
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2
Preheat your oven to 250°F (120°C). A low and slow start is the secret to a uniform pink center without a grey 'overcooked' ring.
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3
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and Dijon mustard. Mix until it forms a smooth, fragrant paste.
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4
Pat the roast dry with paper towels (even after seasoning) and slather the herb butter mixture over the entire top and sides of the beef.
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5
Place the roast in a heavy roasting pan, bone-side down. The bones act as a natural roasting rack.
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6
Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone. Roast until the internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare.
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7
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 30-45 minutes. The temperature will rise about 5-10 degrees during this time.
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8
While the meat rests, increase your oven temperature to 500°F (260°C) or its highest setting.
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9
Make the jus: Place the roasting pan on the stovetop over medium heat. Sauté the shallots in the drippings for 2 minutes. Pour in the red wine, scraping the bottom to release the browned bits (fond).
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10
Add the beef stock and simmer until the liquid reduces by half. Strain through a fine-mesh sieve and whisk in the cold butter cubes for a glossy finish. Keep warm.
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11
Once the oven is at 500°F, place the rested roast back in for 6-10 minutes until the exterior is dark brown and sizzling crisp.
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12
Remove from the oven and serve immediately. Since the meat already rested before the sear, you can carve it right away to enjoy the hot, crispy crust.
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13
To carve, cut the twine and slide your knife along the curve of the ribs to remove the meat block, then slice the roast into thick portions.
💡 Chef's Tips
Always use a digital meat thermometer; timing varies wildly by oven and roast shape. Don't skip the long rest period; it's what keeps the juices inside the meat rather than on the cutting board. If the fat cap is very thick, score it in a diamond pattern before applying the rub to help it render. For the best crust, salt the meat 24 hours in advance and leave it uncovered in the fridge (dry-brining). Avoid using 'cooking wine'; if you wouldn't drink it, don't put it in your jus.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce made with crème fraîche and fresh lemon. Pair with buttery garlic mashed potatoes or a decadent potato gratin. Honey-glazed roasted carrots or charred broccolini provide a bright contrast to the rich beef. A bold, tannic Cabernet Sauvignon is the classic wine pairing to cut through the marbling. Don't forget individual Yorkshire puddings to soak up the extra red wine jus.