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Make your next gathering special with this Standing Rib Roast. It’s seasoned well, tender, juicy, and looks as good as it tastes. If it’s a holiday or a Sunday dinner, this prime rib recipe turns any meal into a celebration. It’s simple to prepare, mostly hands-off, and always comes out delicious.
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Prime rib is one of those meals that unnecessarily intimidates people. I get it. This is one expensive piece of meat, but basically, your only job is to get a good cut and not overcook it.
This is pretty easy if you have a good thermometer on hand to track your temperature, so that’s one non-negotiable in this whole equation.
Here’s Why You’ll Love This Recipe
- Full of flavor: A garlic-and-herb crust keeps the meat moist and adds great flavor.
- Tender every time: Slow roasting keeps the beef juicy with a nice pink center.
- Easy to make: You only need a few basic ingredients and fresh herbs for the paste.
- Looks great on the table: This roast’s bold flavors and impressive look make it a favorite at any meal.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Kosher salt: Don’t sub in regular table salt. It isn’t the same!
- Garlic powder: Granulated garlic is the best option. Make sure it is fresh!
- Fresh rosemary: Chop it finely for a fragrant, pine-like taste.
- Fresh thyme leaves: Don’t get the woody bits in there. Pick off the leaves cleanly.
- Fresh sage leaves: Mild and aromatic. If you don’t have fresh sage, rubbed sage will work just fine!
- Prepared horseradish: Gives a little kick without overpowering the flavor. If you don’t have prepared horseradish, use regular horseradish and mix it with a bit of mayo.
- Dijon mustard: No substitutions here, please. Yellow mustard will not work.
- Extra-virgin olive oil: Holds the ingredients together and helps the roast brown.
- Standing rib roast: Buy the best roast you can find. Ask your butcher to trim and tie it for you for easier prep.
Helpful Tips and Tricks
- Let the roast sit out at room temperature for an hour before cooking so it cooks evenly.
- Use an oven-safe meat thermometer so you don’t have to keep opening the oven to check.
- Letting the meat rest is important. It helps the juices spread out, making each slice tender and juicy.
- Cut the meat against the grain for the most tender pieces.
Recipe FAQ
How many people will this serve?
A 12-pound standing rib roast will serve about 12 people, and you’ll probably have some leftovers.
Can I use dried herbs instead of fresh?
Yes, just use about one-third less since dried herbs have a stronger flavor.
What if I want it more well-done?
Cook until the inside reaches 140–145°F for medium or 150–155°F for medium-well. Use a meat thermometer to check.
Do I need to tie the roast?
Tying the roast helps it keep its shape and cook evenly. You can ask your butcher to do it, or tie it yourself with kitchen twine.
More Holiday Recipes
Standing Rib Roast
Serve prime rib at your next dinner party! This standing rib roast is so special. It will truly wow your guests!
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Preheat the oven to 500 degrees F and place the roast in a baking dish.
- Stir the salt, garlic powder, rosemary, thyme, sage, horseradish, Dijon, and olive oil together in a small bowl to create a paste.
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Slather the roast all over with the paste.
- Roast the meat for 20 minutes, then turn the oven temp down to 350 degrees F and continue to cook until the beef reaches an internal temperature of 130 degrees F for medium-rare (approx. 5 hours).
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Allow the meat to rest for at least 45 minutes before carving.
Serving: 1pound, Calories: 1384kcal, Carbohydrates: 2g, Protein: 62g, Fat: 123g, Saturated Fat: 51g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 54g, Cholesterol: 274mg, Sodium: 1404mg, Potassium: 1043mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 68IU, Vitamin C: 3mg, Calcium: 55mg, Iron: 7mg