Impress with this tender, juicy, and flavorful standing rib roast recipe.
What Is a Standing Rib Roast?
A standing rib roast (a.k.a. a prime rib) is a cut of beef from the primal rib. It is typically roasted standing on its ribs so that the meat does not touch the pan.
How to Cook a Standing Rib Roast
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you cook a standing rib roast:
- Brush the roast with oil, then season. Place onto the rack with the fatty side facing up.
- Roast in the preheated oven until browned.
- Reduce the temperature to 325 degrees F and tent with foil.
- Keep cooking until an instant-read thermometer registers 140 degrees F.
- Remove from the oven, let stand, then remove the foil and carve.
What to Serve With Standing Rib Roast
Looking for crowd-pleasing side dish inspiration? We've got you covered. Peruse our entire collection of the 20 Best Side Dishes for Prime Rib. Or try one of these standout recipes:
How to Store Standing Rib Roast
Wrap the leftover standing rib roast tightly in storage wrap and refrigerate for up to five days. Reheat in the oven, not the microwave, so the roast doesn't get rubbery.
Editorial contributions by Corey Williams
Ingredients
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1 (4 pound) rib roast
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2 tablespoons olive oil, or as needed
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¼ cup sea salt
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2 tablespoons freshly ground black pepper
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2 cloves garlic, minced, or more to taste
Directions
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Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.
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Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.
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Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).
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Remove from the oven and let beef rest for 10 to 20 minutes, then remove the foil and carve.
Nutrition Facts (per serving)
| 440 | Calories |
| 33g | Fat |
| 2g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 440 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 12g | 60% |
| Cholesterol 108mg | 36% |
| Sodium 3605mg | 157% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 2% |
| Protein 33g | 67% |
| Vitamin C 1mg | 1% |
| Calcium 30mg | 2% |
| Iron 46mg | 253% |
| Potassium 517mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
