Garlic Herb Standing Rib Roast (Prime Rib)

Standing Rib Roast: The Best Holiday Meal

Many consider this cut of beef to be the roast beef money can buy. The superior texture, flavor, and juiciness make it worthy of any Christmas dinner. There’s nothing better than slicing through that golden brown garlic-herb crust to see a blushing pink, tender beef roast.

Keep reading to learn every tip to wow your guests this holiday season with the best prime rib recipe, complete with a luscious gorgonzola cream sauce.

What Exactly is a Rib Roast?

A rib roast comes from the rib primal of the cow. It is one of the more expensive cuts of beef because of how tender and large it is. It’s the second most tender, just behind the beef tenderloin. A rib roast can also be called a standing rib roast or prime rib.

There are a few types of rib roast: select, choice, and prime. Prime is going to be more expensive because it has more marbling, which is where the term “prime rib” comes from. However, both choice and prime cuts are great options for this recipe. This recipe, and most prime rib recipes, is called a standing rib roast because the bone is left on.

Throughout this post, you’ll see me use several terms for this rib roast including, prime rib, beef roast, beef rib roast, or just roast. They all mean the same thing!

Standing Rib Roast Cooking Time

Oven roasting is a go-to cooking method during the holidays because it generally uses a lower temperature over a longer period, allowing you to “set it and forget it”. This is a very large and expensive cut of meat, so you don’t want to mess it up by overcooking it.

The cooking time will vary based on the size of your roast. For best results, cook it based on temperature, rather than time.

Pay attention to two temperatures: pull temperature and target temperature.

Pull temperature: this is the internal temperature of the roast when you should remove the roast from the oven. This should be about 15 degrees f below you target temperature to account for carryover cooking.

Target temperature: this is the ideal and final internal temperature of the beef after resting, which is 145°F for medium-rare (recommended). Review our guide for determining beef doneness for other target temperatures (medium, and medium well done).

Shopping for Prime Rib

There are a few things to keep in mind when it comes to purchasing prime rib: the size of the roast, the grade of the roast, and whether or not to leave the bone in. Let’s cover all three so you can confidently head into the grocery store!

• How much prime rib to buy: On average, you should have 3/4 – 1 pound of prime rib per person. Another way to measure it is 2 ribs per person. We purchased a 6-pound (3-bone) rib roast to feed approximately 6 people. I you’re serving 4 people, opt for a 4-pound (2-bone) rib roast.
• The grade of the beef: The USDA (only in the US) created a grading system for prime rib: select, choice, and prime. The prime rib will have the most fat marbling and be the most expensive.
• How the beef is cut: This recipe will work with a bone-in roast or boneless roast. However, we believe cooking this cut of beef with the bone is more tender and juicy, therefore we recommend leaving it in! Ask the butcher to remove the bone then tie it back on so it’s easier to carve after it’s cooked. They will slice the roast from the rib bones and then use butcher twine to tie it on.

Pro tip: Call the butcher or meat department of your grocery store a day or two ahead of time and order your prime rib. I called and said “I’d like a 6-pound prime rib roast, cut and tied,” and they knew exactly what I wanted. I headed to the store and they had it ready and waiting for me.

Planning to buy beef in advance for your holiday feast? You can freeze beef in its original packaging up to two weeks. For longer storage, wrap in heavy-duty aluminum foil or place in plastic freezer bags, removing as much air as possible.

How to Cook a Standing Rib Roast (Prime Rib)

Pro tip: Do the math in advance to figure out when you want to eat and when you need to remove the rib roast from the fridge before cooking. Account for sitting at room temp, searing at high heat, slow roasting, and resting. Here’s how we did the math:

• Sit at room temp: 2 hours
• Sear at high heat: 30 minutes
• Slow roast: 2 hours (20-25 minutes per pound for medium-rare)
• Rest: 30 minutes
• Total time: 5 hours and 30 minutes.

I would need to pull my prime rib out of the fridge to rest at 12 pm if we plan to eat dinner around 5 pm.

Tools and Equipment

Here are a few basic tools and equipment to achieve the perfect ribeye roast for your holiday table. The end result is fancy and delicious, but the tools you need are pretty simple!

• Oven-safe skillet: The bones of the rib roast act as a natural roasting rack, so we used a cast-iron skillet, however, if you don’t have an oven-safe skillet or you’re cooking a boneless roast, use a roasting rack.
• Instant read thermometer: This is critical to ensure you cook your roast perfectly.
• Sharp knife: The most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). Always cut across the grain for maximum tenderness.
• Large cutting board: Let the rib roast rest on a cutting board or carving board before slicing.

Expert Tips

• Buy enough roast for everyone to have plenty, plus leftovers. Count for 3/4 – 1 pound per person or 2 ribs per person.
• Have your butcher cut the meat off the bones then tie them back on. The bones act as a natural rack to keep the meat elevated while cooking and keep the meat insulted so it’s extra juicy. watch the video to see how to snip the string and remove the bones to carve it easily.
• Bring the roast to room temperature for 1-2 hours before roasting. putting a cold roast into a hot oven will result in uneven and longer cook times.
• Thoroughly season it. This is a large piece of meat so it needs ample seasoning.
• Use an instant-read thermometer to know exactly when to remove the roast from the oven.
• Determine doneness based on internal temperature, not time. The time it takes to cook depends completely on how large your prime rib is, so use the temperature to determine when it’s done.
• Carve with a sharp knife: the most important tool for properly carving your roast is a sharp knife — be safe! If you’re using a meat fork, don’t pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). If you have a rib roast, cut each slice along the rib bone. Always cut across the grain for maximum tenderness.
• Let it rest. Let the standing rib roast rest for at least 20 minutes to allow for the carry-over cooking and ensure all the juices stay inside.

Prime Rib Side Dishes

• Potatoes: Beef and potatoes are a match made in heaven. A few of our favorites are pesto roasted potatoes, cheesy scalloped potatoes, dairy-free mashed potatoes and crispy air fryer smashed potatoes.
• Vegetables: A lighter side to go with this main dish are veggies of all kinda. Make air fryer asparagus, cauliflower au gratin, maple glazed carrots, garlic roasted mini peppers or brussels sprouts and butternut squash.
• Salad: This is another classic side and easy to make ahead. We love this shaved brussels sprout salad, pear salad with goat cheese or our favorite Thanksgiving salad (which is totally great for any holiday).