Easy Standing Rib Roast
An easy and foolproof standing rib roast recipe that delivers a perfectly tender, juicy, and flavorful prime rib with a crisp crust.
Ingredients
- 1 standing rib roast (4-6 pounds, bone-in)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tsp Dijon mustard (optional)
- 1 tsp onion powder
Instructions
- Prepare the Roast: Remove the rib roast from the refrigerator and let it sit at room temperature for about an hour.
- Preheat Oven: Set your oven to 450°F (232°C).
- Season the Roast: Pat the roast dry with paper towels. Mix olive oil, garlic, rosemary, thyme, salt, pepper, Dijon mustard, and onion powder in a small bowl. Rub this mixture generously all over the roast.
- Sear the Roast: Place the roast bone-side down in a roasting pan. Roast at 450°F for 20 minutes to create a seared crust.
- Slow Roast: Reduce oven temperature to 325°F (163°C) and continue cooking for about 15-20 minutes per pound until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
- Rest the Roast: Remove from the oven and tent loosely with foil. Let it rest for at least 20 minutes to allow juices to redistribute.
- Slice and Serve: Carve into thick slices and serve with your favorite sides like mashed potatoes or roasted vegetables.
Notes
- Using a meat thermometer ensures perfect doneness.
- Letting the roast rest before carving keeps it juicy.