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Standing Rib Roast Recipe
Our Sunday Standing Rib Roast Recipe is a signature recipe brought to you by Porter and York. Fresh Meat Cut to Order.
Click on the image below to download a PDF of this Standing Rib Roast Recipe.
INGREDIENTS
- 8-10 pound standing rib roast, bone-in
- about 1/2 cup kosher salt
- (1 teaspoon per pound meat)
- about 1/4 cup fresh-ground black pepper
- (1/2 teaspoon per pound meat)
DIRECTIONS
24 – 48 hours before you plan to serve the roast, rub it all over with salt and freshly ground black pepper. Add fresh or dried herbs if you wish. This dry brining time creates a more well-seasoned flavor. Remove the meat from the refrigerator an hour before cooking. Preheat the oven to 250 degrees.Roast for about 25 minutes per pound of meat. Check the temperature 30 minutes early. You want 130° for medium-rare. Remove roast and let rest for 45-60 mins. Increase oven temperature to 500 degrees. Roast for 10 minutes to ensure the deeply golden crusty exterior and a juicy reddish pink interior.
Remove from oven and, since the meat is already well-rested, simply carve and serve!
PREP TIME: 10 MINS
COOK
TIME: 4-5 HRS
SERVES: 10-12
Enjoy this Standing Rib Roast Recipe by Porter and York! Please feel free to use it and take all the credit!
Whether you're hosting a beautiful Christmas meal or any other festive food-filled occasion, a prime rib roast makes a striking centerpiece for any traditional holiday meal.
But cooking a standing rib roast — especially for a special holiday — can be intimidating. Impress without the stress with this no-fail guide to how to make a perfect prime rib roast. With three simple tips and our easy prime rib recipe, you're on your way to serving the best prime rib of your life.
Casey Barber / TODAY
And when you've learned how to make easy prime rib that looks and tastes fantastic, you don't need to overdo the rest of the meal. Serve it with classic holiday sides like creamed spinach or a green bean casserole, your favorite scalloped potatoes (we highly recommend Joanna Gaines' recipe!) and, of course, a basket of hot dinner rolls for soaking up the jus.
Step 1: Befriend your butcher
While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. Estimate that your guests will eat about 1/2 pound per person when the roast is part of a holiday buffet, or 3/4 pound per person if it's the main course to a smaller holiday dinner.
Have your butcher order a roast in the weight range you need. If you ask for your roast trimmed and tied, your butcher will also be happy to prep the roast so you won't have to: He or she will cut the bones away from the roast, french them (i.e., trim off the meat around the edges to make that classic "handle" shape) and remove excess fat before tying the bones back to the roast. There will still be about one inch of fat on the roast after it's been trimmed and tied.
Step 2: Get your prime rib rub on
Whether you want to go classic with salt and pepper or bring extra flavors to the party, rubbing the meat with salt, spices and herbs is the key to giving your roast that traditional crackling, seared and delicious crust.
Either the night before or at least 2 hours prior to cooking your prime rib, rub the roast all over with olive oil, and generously sprinkle it with one of the following seasoning blends:
- 1/4 cup black pepper and 1/4 cup kosher salt (Grab a canister of Morton's or Diamond kosher salt; the larger salt crystal size will make for a better crust on the meat than you'd get from regular table salt.)
- 2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons packed light brown sugar, 1 tablespoon dried oregano and 1 teaspoon smoked or sweet paprika
- 2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons herbes de Provence and 2 large minced garlic cloves
- 2 tablespoons black pepper, 2 tablespoons kosher salt, 1 tablespoon dried thyme or 2 teaspoons fresh thyme, 1 tablespoon dry mustard and the zest of 2 lemons
- 2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons minced fresh rosemary and 2 large minced garlic cloves
If you're seasoning it in advance, place the roast uncovered in the refrigerator overnight, then let it come to room temperature for two hours before you put it in the oven.
Step 3: Take the roast's temperature
When it comes time to cook the roast, don't just follow your nose or rely on time alone to judge when the meat is cooked properly. For a perfectly cooked prime rib, buy a digital meat thermometer. Whether it's a probe version that stays inside the meat as it roasts, or a removable stick version, it provides complete accuracy and prevents overcooking.
To cook: Preheat your oven to 450 degrees for at least 30 minutes while the prime rib comes to room temperature.
Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don't worry if you don't have one.
Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees. Continue to cook the roast until your meat thermometer reads 120 degrees. Estimate about 15 minutes of cooking time per pound of prime rib.
Once the thermometer hits its target temperature, remove the roast from the oven and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.
Snip the tied bones off the roast, slice and serve it up to all of your appreciative friends and family!
Casey Barber / TODAY
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