This easy standing rib roast is a showstopper! Juicy and tender, it’s perfect for any special occasion or just a cozy family dinner. Plus, it fills your kitchen with amazing smells!
Let’s be real, there’s nothing quite like the moment when you carve into this beautiful roast. Everyone gathers around, and you can almost hear them say, “Wow!” It’s just that good! 😄
I love serving it with some roasted veggies on the side. It makes a great meal that looks fancy but is actually simple to make. You’ll feel like a star chef in no time!
Key Ingredients & Substitutions
Standing Rib Roast: This is the star of the dish! Choose a high-quality cut for the best flavor. If rib roast isn’t available, you can try a boneless ribeye roast instead.
Olive Oil: It’s great for the seasoning paste. If you’re out, you can use vegetable oil or melted butter. I often prefer butter for a richer taste.
Garlic: Fresh garlic really elevates the flavor, but garlic powder could work in a pinch. I love using roasted garlic for an even sweeter touch!
Fresh Herbs: Rosemary and thyme add wonderful aroma. If you’re using dried herbs, just remember you’ll need less—about a third of the amount generally works well.
Beef Stock: This is optional for gravy but enhances the meal. If you don’t have beef stock, chicken stock can substitute nicely, or even a vegetable broth for a lighter option.
How Do I Get a Perfectly Crusty Exterior?
Creating a crusty exterior on your rib roast is key for a delicious meal. Here’s how to do it:
- First, pat the roast dry with paper towels; moisture can lead to a steaming effect instead of searing.
- After seasoning, roasting at a high temperature makes a big difference. Start at 450°F (230°C) for 15 minutes.
- Once you lower the temperature, don’t open the oven too often as heat escapes. Keep the roast bone-side down for even cooking!
Lastly, resting the roast is crucial. It allows the juices to redistribute, ensuring a juicy cut when you slice into it!
How to Make an Easy Standing Rib Roast
Ingredients You’ll Need:
For the Roast:
- 1 (4-6 pounds) standing rib roast (prime rib)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
For the Gravy (Optional):
- 1 cup beef stock
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 1.5 to 2.5 hours for roasting, depending on the size of the rib roast. Plus, you’ll need an additional 15-20 minutes for resting once it’s out of the oven. Overall, you can enjoy a delicious standing rib roast in just a few hours!
Step-by-Step Instructions:
1. Prepping the Oven and Roast:
First, turn your oven to 450°F (230°C) to preheat it. While the oven heats up, grab some paper towels and pat the rib roast dry on all sides. This drying step is important because it helps create a delicious crust when the roast cooks.
2. Make the Seasoning Paste:
In a small bowl, mix together the olive oil, salt, black pepper, minced garlic, chopped rosemary, and thyme. This blend of seasonings will give the roast so much flavor! Stir until it’s a nice paste.
3. Season the Roast:
Now it’s time to get that seasoning on the roast! Rub the mixture all over the rib roast, making sure to cover every side evenly. This ensures every bite is full of flavor.
4. Get Ready to Roast:
Place the seasoned rib roast bone-side down on a rack inside a roasting pan. This helps the heat circulate around the roast as it cooks.
5. Start Roasting:
Put the roast in the preheated oven and roast it for 15 minutes. This high heat will help create a nice sear on the outside, locking in all the juices.
6. Lower the Temperature:
After the first 15 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches about 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Depending on the size of your roast, this will take about 1.5 to 2.5 hours. Use a meat thermometer for best results!
7. Rest the Roast:
When your roast reaches your desired temperature, take it out of the oven. Tent it loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute, making every slice juicy and tender.
8. Making Gravy (Optional):
If you’d like to make gravy, pour 1 cup of beef stock into the roasting pan over medium heat. Scrape up the browned bits from the bottom of the pan and simmer the mixture for a few minutes. This adds amazing flavor to your gravy!
9. Slice and Serve:
Finally, slice the roast into pieces and serve it on a platter, with the delicious gravy on the side. Enjoy your beautiful and tasty standing rib roast with family and friends!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! If you can’t find a standing rib roast, you can substitute it with a boneless ribeye roast or even a tenderloin. Keep in mind that cooking times may vary based on the cut, so use a meat thermometer to ensure it’s cooked to your liking.
What Can I Use Instead of Fresh Herbs?
No fresh herbs? No problem! You can use dried herbs as a substitute. Generally, use 1/3 of the amount called for in fresh herbs. So in this recipe, you would use about 1 tablespoon of dried rosemary and 1 tablespoon of dried thyme. Just mix them into your seasoning paste as you normally would!
How Should I Store Leftover Rib Roast?
To store leftovers, wrap them tightly in plastic wrap or place them in an airtight container, and keep them in the fridge for up to 3 days. For longer storage, you can freeze the meat, ensuring it’s wrapped well to prevent freezer burn—just remember to thaw it in the fridge before reheating!
How Do I Know When the Rib Roast Is Done?
The best way to check for doneness is by using a meat thermometer. For medium-rare, look for an internal temperature of 130°F (54°C), and for medium, aim for 140°F (60°C). Remember that the roast will continue to cook slightly after you remove it from the oven, so consider taking it out a bit earlier than your target temperature!
