Carrie’s Experimental Kitchen

How to Make a Standing Rib Roast (Prime Rib)

Beef, Christmas, Gluten Free, Keto, Sunday Supper
November 28th, 2018
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Prime Rib, otherwise known as a standing rib roast, is so simple to make at home and is a special treat for holiday gatherings.
Prime Rib, otherwise known as a standing rib roast, is so simple to make at home and is a special treat for holiday gatherings.

Making a Standing Rib Roast, or otherwise known as prime rib, is a lot easier than you may think. Simply coat with your favorite herbs and seasonings, place in a roasting pan with liquid on the bottom; then wait for a few hours for it to be cooked to your liking.

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When I was younger (around 18 or so), and started going out to restaurants on dates, prime rib was my go-to meal. We didn’t eat a lot of beef at home, or as a struggling college student for that matter, and I thought it was too difficult to try to make myself.

One year for Christmas when I was home from college on break, I decided to make a rib roast for our family dinner. It came out perfectly and everyone loved it! Now, I generally only prepare a Standing Rib Roast for special occasions like Christmas or New Year’s Day as a special treat. Not because it’s difficult, but it can be a little pricey; especially if you’re feeding a crowd!

How to Make a Standing Rib Roast

Purchasing Your Rib Roast

When ordering your roast from the butcher (which is recommended), ask for the first cut as it is generally a better cut of meat and has less fat and is more tender.  I personally purchase three ribs; which is equivalent to 6lbs. and serves 6-8 people. When purchasing your roast, figure on three-quarters of a pound per person.

Preparing Your Rib Roast

This simple rub recipe below can be used on any cut of beef roast and I really love the flavor combination of garlic, rosemary and horseradish on this standing rib roast the best.  Place the roast fat side up in a shallow baking pan; then add some basting liquid to the bottom of the pan. I like to use red wine on the bottom of my pan to give the juices even more of a robust flavor, but water or beef stock will work just as well.  When basting, allow the rub to form a crust before basting it with a liquid. By doing so beforehand, you will just wash off the rub prior to it being infused into the meat.
Standing Rib Roast (Prime Rib)

 Roasting

Roast the meat for 30 minutes at 450 degrees F; then reduce the oven temperature to 325 degrees F. Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness. Figure on a total of 15 minutes per pound for rare, 20 minutes per pound for medium or 25 minutes per pound for well done. When the roast is done, remove it from the oven and allow to rest for 15 minutes before placing on a cutting board and carving.

Carving Your Roast

To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then slice the meat across the grain into the desired thickness.

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How to Make a Standing Rib Roast (Prime Rib)
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

Prime Rib, otherwise known as a standing rib roast, is so simple to make at home and is a special treat for holiday gatherings.

Course: Main Entree
Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 1st Cut, 3 Ribs Standing Rib Roast (approx. 6lbs)
  • 3 Cloves Garlic, minced
  • 3 tbsp. Fresh Rosemary, chopped
  • 3 tbsp . Horseradish
  • 1/4 c . Extra Virgin Olive Oil
  • Liquid of Choice, (wine, beef stock, water)
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste
Instructions
  1. Preheat oven to 450 degrees.

  2. Allow meat to come to room temperature 15 minutes prior to placing it in the oven; then season it with salt and pepper.

  3. Combine the garlic, rosemary, horseradish, salt, pepper and oil in a small bowl; then spread it onto the meat.
  4. Place the roast rib side down in a shallow roasting pan, and add your "liquid of choice" to the bottom of the pan just enough to cover the bottom (the meat should not be submerged in it).
  5. Roast the meat for 30 minutes at 450 degrees F; then reduce the oven temperature to 325 degrees F. Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness. Figure on a total of 15 minutes per pound for rare, 20 minutes per pound for medium or 25 minutes per pound for well done. When the roast is done, remove it from the oven and allow to rest for 15 minutes before placing on a cutting board and carving.
  6. Remove the roast from the oven and allow to rest for 15 minutes before carving.
  7. To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then carve meat into 1/4" thick slices.

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10 Comments

  1. BiteSizedJessica
    January 25, 2013 at 12:50 am - Reply

    This looks awesome! I haven’t had the occasion to make one of these in a few years but I love your recipe! I always make too much food too…maybe this is my next Sunday dinner.

    • Carrie's Experimental Kitchen
      January 25, 2013 at 1:03 am - Reply

      I don’t make it often and I don’t know why. It’s so good. I guess I just have to have company more often on the weekends. Enjoy it and thanks for stopping by Jessica.

  2. Simona Mastantuono
    January 25, 2013 at 7:02 am - Reply

    this roast looks so delicious

    • Carrie's Experimental Kitchen
      January 25, 2013 at 12:35 pm - Reply

      Thank you Simona

  3. mmlssoucy
    December 18, 2013 at 9:20 pm - Reply

    This looks amazing and just in time. I am having Prime Rib for Christmas Dinner and I love your rub. I also have to prepare an Eye of the Round for the ones who don’t want to see any fat in their meet, and the same rub will be perfect. Thank you for sharing your recipe!! Happy Holidays!

    • Carrie Farias
      December 19, 2013 at 3:12 pm - Reply

      You’re welcome and this rub is perfect on any meat. Merry Christmas!

  4. Joya Neil
    November 29, 2018 at 1:23 pm - Reply

    Yummy Recipe. My kids love this

  5. Rhonda
    January 22, 2019 at 2:23 pm - Reply

    I’m trying your recipe tonight. It looks really good.

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