Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Standing Rib Roast (Prime Rib) Recipe
Standing Rib Roast is taken into account by many to be the most effective roast beef on the earth. Also referred to as Prime Rib, it’s a beef reduce that’s extremely succulent with superior style. This recipe makes use of a secure, easy however extremely efficient roasting methodology so the meat is blushing pink right through.
Prime tip? Pull the meat out earlier than the goal inner temperature because the meat continues to cook dinner because it rests, taking medium uncommon beef to medium. In any other case, it overcooks whereas resting!
The most important mistake individuals make with prime rib will not be factoring in that beef continues to cook dinner because it rests. So should you pull it out of the oven at 52°C / 125°F, the goal temperature for medium uncommon, it can rise to 55°C / 130°F or extra as soon as rested which is medium. Ie not a lot blushing pink left!
So you will need to pull the meat out of the oven earlier than your Goal Temperature. Here’s a desk of the interior temperature of Prime Rib for various ranges of doneness.
Inside temperature of cooked prime rib
The interior temperature of prime rib will rise by round 4°C / 5 – 7°F whereas resting, so it must be pulled out of the oven earlier than reaching the Goal Inside Temperature to your desired degree of doneness.
| Doneness | Pull temperature | Goal Temp after relaxation |
|---|---|---|
| Uncommon | 48°C/118°F | 51°C/124°F |
| Medium uncommon (beneficial) | 50°C / 122°F | 54°C / 129°F |
| Medium | 53°C/127°F | 57°C / 135°F |
| Medium effectively performed | 55°C/131°F | 59°C/138°F |
| Properly performed | By no means! | n/a |
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Goal Temperature after resting – that is the interior temperature for every degree of doneness, after resting.
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Pull Temperature – that is the goal inner temperature while you take it out of the oven, and it’s decrease than the Goal Temperature to realize the extent of doneness you want. The temperature rises when the meat is resting. For those who take the meat out of the oven on the Goal Temp, then by the point the meat has rested it is going to be past what you wished.
There’s no query – the Standing Rib Roast is the creme de la creme of roasts. Also referred to as Prime Rib, that is THE roast beef with superior flavour, texture and juiciness above all different cuts of beef.
It’s definitely not a cost-effective reduce. It’s an funding worthy of particular events when gathering with like minded individuals who will respect that second while you slice by means of the deep golden, garlic studded crust, these individuals in your life who will clap their fingers with glee on the sight of the rose pink flesh, figuring out that it’s going to style as extremely juicy because it appears to be like…..
Put together your self for the final roast beef expertise – full with a beautiful Pink Wine Sauce, a facet of Parish Mash and Garlic Sautéed Spinach!!
Protected, extremely efficient cooking methodology
A fast blast in a scorching oven for 20 minutes, then 1.5 hours at a decrease temperature. This yields a roast that’s evenly cooked all all through to the doneness of your selection (medium uncommon for me!), with a deep golden crust.
This methodology is secure and extremely efficient, with the advantages of an extended gradual cook dinner however far faster to make.
Roasting at a decrease temperature is higher than a Onerous & Quick fast roast as a result of it cooks extra evenly all through (no overcooked outer ring!), there’s much less danger of overcooking and the fats will soften to make the meat even juicier.
I do know I’m stating the apparent right here, however the higher the meat, the higher the consuming expertise. 🙂
TIP: In case your price range doesn’t stretch to Prime Rib, use my Roast Beef Marinade to profit from economical roast beef cuts!
America – For those who’re within the States, the USDA has made it straightforward for you by grading prime rib: Prime (the most effective), adopted by Selection then Choose. The grading is essentially based mostly on the fats marbling and style.
Right here in Australia, we don’t have a constant grading system. However what I can say for positive is that if you would like a superb high quality standing rib roast, skip the grocery store and head to your native butcher. Grass fed or grain fed comes down to non-public selection.
Grain fed usually has higher marbling and subsequently a richer, fattier flavour. Grass fed is often much less fatty however individuals (me included!) imagine the flavour of the meat to be richer, extra stuffed with flavour and the meat to be extra tender.
In order for you high shelf, go for dry aged beef. You’ll pay severe {dollars} for it – nevertheless it’s price it!
The foil: Some butchers will promote the standing rib roast with foil wrapped across the bones. It’s to cease the bones from browning, for presentation functions solely. It appears to be like putting to have a darkish brown crust, the pink meat and a white bone. If the meat comes with it, I go away it on. However I don’t do it myself.
This recipe will work high-quality whether or not bone in or out, or tied again on. However I’m a agency believer that something cooked with the bone is juicier, so the considered roasting a first-rate rib with out the bone by no means crossed my thoughts.
Plus – I simply assume it appears to be like grand with the bone in! And isn’t chewing the meat off the bone the most effective bit?? 😉
Within the States, you’ll discover some butchers take away the bone then tie it again on. Right here in Australia, you’d must ask for a particular order to have the bone reduce out.
The meat itself is so extremely juicy (with the added bonus of the garlic herb butter!), I actually doubt you’d discover a distinction. So use what you may get, or no matter your private desire is!
If you spend money on a superb piece of beef, you don’t must do a lot to it.
However then once more, a superb slathering of Herb and Garlic Butter definitely doesn’t do any hurt! 😂
Utilizing softened relatively than melted butter works a lot better as a result of the garlic and herb bits stick with the pores and skin, making a terrific golden herb and garlic crust!
Be at liberty to modify the herbs to what you might have / want. Additionally, dried herbs work too!
After slathering the meat with butter, blast it for 20 minutes in a scorching oven to get the crust going, then roast in a comparatively low oven of 120°C/250°F for an additional 1.5 hours earlier than resting for 20 to half-hour.
With this methodology, the excessive temperature creates a crust rapidly, sealing the juices in. Then we flip the temperature right down to roast it slowly and evenly so it’s blushing pink right through, relatively than ending up with a thick overcooked band across the exterior of the meat.
Goal an inner temperature of 51°C / 123.8°F when taking it out of the oven (medium uncommon, beneficial) which is able to rise to 56-58°C / 133-136.4°F after resting for excellent medium uncommon. See chart under for different doneness.
There are recipes “on the market” that choose to make use of a good decrease temperature and roast for as much as 10 hours. This methodology cooks the prime rib so slowly that it’s evenly pink from edge to edge, then seared on the finish to type a skinny darkish crust.
We truly want to have the textural distinction of a skinny layer of cooked beef on the outer fringe of the meat. It’s nonetheless 90% pink and cooked to medium uncommon all through!
By no means skip the 20 minute relaxation, important to let the meat juices redistribute. For those who don’t relaxation, the meat juice will run in every single place while you slice it = not as juicy.
Bear in mind, as I defined on the very high, pull the meat out of the oven earlier than your ultimate Goal Temperature as the interior temperature will proceed to rise at it rests for 20 minutes. For those who pull the meat out of the oven when it’s already medium uncommon (56°C / 133°F), it is going to be medium after it rests – barely any blushing pink left!
| Doneness | Pull Temp out of oven |
Goal Temp after relaxation |
|---|---|---|
| Uncommon | 49°C/120.2°F | 53°C/127.4°F |
| Medium uncommon (beneficial) | 51°C / 123.8°F | 56°C / 133°F |
| Medium | 55°C/131°F | 60°C / 140°F |
| Medium effectively performed | 59°C / 138.2°F | 65°C / 149°F |
| Properly performed | By no means! | n/a |
I prefer to roast my standing rib on a mattress of onion, garlic and herbs which serves three functions:
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Elevates the meat off the bottom to encourage extra even cooking;
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Stops the drippings from burning (smokes out oven + can’t make a sauce from drippings); and
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Provides extra flavour to the drippings that’s then used to make a sauce for the prime rib.
Key tip: take out of fridge 2 hours prior
A standing rib roast is a formidable hunk of meat so to encourage even cooking, I prefer to take it out of the fridge 2 and even 3 hours previous to cooking.
By decreasing the chilliness within the beef, this prevents the meat from cooking such that you find yourself with a really thick layer of overcooked beef on the skin and a small circle of pink excellent cooked beef within the center.
The drippings from the meat left within the pan are loaded with flavour and begging for use for a sauce!
Pink wine and beef is a basic flavour mixture in order that’s what I’ve gone with right here. Basically, we’re making a purple wine jus by quickly simmering beef broth and purple wine in the identical skillet the meat was roasted in till it reduces down into an intense flavoured, extremely savoury sauce.
I like my sauces to have a syrupy consistency so I add a little bit of cornflour (cornstarch) to thicken it. However that is elective – most purple wine jus are usually not thickened, they’re fairly runny sauces.
For a high-end restaurant expertise, you’ll be able to’t go previous Paris Mash(pictured under) – extremely wealthy and creamy mashed potato! Potatoes au gratin is a sublime French potato facet choice that’s very best for making forward. In any other case, wealthy and creamy Cauliflower Cheese is a British roast dinner basic! For greens, Garlic Sautéed Spinach pairs exceptionally effectively with Prime Rib and is a Basic Steakhouse facet!
Listed below are just a few extra choices:
Basic Aspect Dishes for Standing Rib Roast
Simply think about that second, while you carve up thick slices of this Standing Rib Roast that’s nearly impossibly juicy, blushing pink on the within with that salty, buttery, herb and garlic crust….
It’s so unbelievably tender, and it’s so excellent you realize you possibly can eat the entire thing plain…. However THEN, you add a drizzle of that unimaginable Pink Wine Sauce…..
There. Are. No. Phrases. It’s nearly as excellent as a meal will get. – Johnsat x
Ingredients
- 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
- 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 beef broth/stock , low salt
- 2 1/2 cups dry red wine (Note 2)
- 1 tbsp cornflour/cornstarch (optional, Note 3)
Instructions
- 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 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.
- Garlic Herb Butter: Mix together.
- Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
- Slather 1: 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 about 2/3 of the butter on the top and sides (reserve some for Slather 2).
- Hot oven: Roast 20 minutes.
- Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
- Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 51°C / 123.8°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 56-58°C / 133-136.4°F (which is medium rare).
- Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
- 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 1/2 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.
Notes
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.
Boneless rib eye or scotch fillet roast – this is just Prime Rib minus the bone. Cook per recipe but start checking internal temp 30 minutes earlier, as boneless meat cooks faster.
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 ~5°C / 5°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness.
Doneness
Pull Tempout of oven
Target Temp after rest
Rare
49°C/120.2°F
53°C/127.4°F
Medium rare (recommended)
51°C / 123.8°F
56°C / 133°F
Medium
55°C/131°F
60°C / 140°F
Medium well done
59°C / 138.2°F
65°C / 149°F
Well done
Never!
n/a
Pull temp is the temperature at which it should be removed from the oven;
Target temp is the final temperature of the beef for each level of doneness, to which the beef will rise after resting for 20 minutes.
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. Unpeeled onion and garlic: I leave them unpeeled because then they hold together better so they keep the prime rib elevated off the base of the skillet. Unpeeled onion collapses into a soft pile very quickly. The onion is strained out later when making the sauce.
8. Nutrition per serving. Calculated using an estimation of the bone weight, and assuming most of the fat is trimmed. Includes sauce.
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