Standing Rib Roast is without a doubt, the BEST roast beef in the world!
The juiciest, tastiest, BEST roast beef in the world is Prime Rib!! Also known as Standing Rib Roast, this is slathered in a herb and garlic butter, then roasted to juicy perfection. By using a lower but not super low oven temperature, we can be assured of a beautiful even cook throughout the whole roast, yet still have it on the table in a couple of hours. Bonus: lower temp = more forgiving! Meat thermometer is a MUST!
• Prep time: 10 minutes
• Cook time: 2 hours
• Yield: Serves 6-8
• 2.5 kg / 5 lb standing rib roast / prime rib
• 1 onion , unpeeled, quartered
• 1 head of garlic , unpeeled, halved horizontally
• 5 sprigs thyme
• 3 sprigs rosemary
Garlic Herb Butter:
• 150 g/ 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
Red Wine Sauce:
• 1.5 cups (375 ml) beef broth/stock, low salt
• 2.5 cups (675 ml) dry red wine
• 1 tbsp cornflour/cornstarch
- 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 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.
- Garlic Herb Butter: Mix together.
- Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
- Slather: 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 most of the rest of the butter on the top and sides (reserve a bit for 1 baste).
- Hot oven: Roast 20 minutes.
- Slather 2: Remove, spread over remaining butter. Turn oven down to 120C/250F (standard) or 100C/212F (fan/convection).
- Slow roast: Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°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 52°C/125°F (medium rare).
- Slice beef and serve with Sauce! For a classic Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
Red Wine Sauce:
- 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 1.5 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.
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!
Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 - 4°C / 5 - 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness.
Here are the internal temperatures of cooked beef:
• Rare is 49°C/120°F. Remove from oven when it is 46°C/115°F.
• Medium rare is 51.7°C / 125°F. Remove from oven when it is 48°C / 118°F.
• Medium is 55°F / 130°F. Remove from oven at 51°F/123°F.
• Medium well done is 57°C/135°F. Remove from oven at 53°C/127°F.
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.
This great family recipe is thanks to Recipe-Tin-Eats Recipes at https://www.recipetineats.com/standing-rib-roast/