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My gorgeous Rib Roast Recipe is a tasty dream come true. Not only is it easy to make even for total beginners, but it uses simple ingredients while maximizing the flavor of the beef with garlic butter sauce. Standing rib roast makes a gorgeous holiday centerpiece everyone will remember for years to come!
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Rib Roast
If you know me, you know how much I love prime rib recipes. Prime rib is a must for my family on the holidays; I make it every year and am always looking for new ways to prepare it. Sometimes, though, you just have to return to the classics.
This easy-standing rib roast is the quintessential holiday roast. It roasts traditionally in the oven on a pan with a rack and uses simple seasonings to elevate the flavor of the beef. Rubbed with garlic butter and seasoning, it is absolutely irresistible beyond compare.
This is the sort of dish your family and guests will talk about for months after the holiday party - trust me, I hear about it all the time!
This is the easiest rib roast recipe I have ever made. It was so easy and just amazing.
Karen via email
Prime Rib Roast Recipe Ingredients
- rib roast (bone-in)
- butter softened
- fresh rosemary minced
- garlic minced
- black pepper
- sea salt
How to Cook a Rib Roast
- Preheat your oven to 450 degrees Fahrenheit and create a garlic butter paste by mixing butter, rosemary, garlic, and salt and pepper.
- Rub the garlic butter paste all over your rib roast, then wrap aluminum foil around all exposed rib bones to cover them. Place the roast in the center of a roasting pan with a rack.
- Roast for 15 minutes at 450 degrees Fahrenheit, then lower the oven temperature to 325 degrees. Cook for approximately 2 hours. Use a meat thermometer to check the doneness of your roast by inserting it into the thickest part of the beef.
- Remove from the oven and tent with aluminum foil. Let it rest for at least 15 minutes before slicing. Serve, and enjoy!
Standing Rib Roast Tips
- Ask your butcher to french the rib roast for you - trust me! This makes for such a gorgeous presentation. Cover the bone ends with aluminum foil so they don't dry out.
- Use a roasting pan with a rack to help heat rotate evenly over the roast as it cooks.
- Allow your roast to come to room temperature before roasting it. Let it sit on the counter for approximately 2 hours ahead of time. This ensures an even temperature throughout.
- Before slicing your beef, allow it to rest for at least 15 minutes to keep it juicy.
- Always slice beef against the grain for the most tender cuts of meat.
For more tips and tricks, follow my guide on the Best Way to Cook Prime Rib!
Standing Rib Roast Temperature
Follow my rib roast temperature chart to find your ideal degree of doneness. Remember, your roast will need to rest after coming out of the oven, so follow the recipe instructions carefully and use a meat thermometer to check the doneness of your roast before removing it.
| Beef Doneness | Internal Temperature |
|---|---|
| Rare beef temp | 125°F - bright red in the middle |
| Medium-rare roast | 135°F - warm red in the middle with slight pink around the edges |
| Medium roast | 145°F - warm pink throughout |
| Medium-well roast | 150°F - slightly pink at the center |
| Well-done roast | 160°F - little to no pink throughout |
Rib Roast Recipes FAQs
It is a prime rib, which is a cut of beef from the primal rib section of the cow and is the most tender rib roast on the market. It is a beautifully marbled cut of beef with plenty of flavor from its bones and fat. Standing rib roast is generally served as a holiday roast beef, and makes a gorgeous centerpiece.
Prime rib and standing rib roast are the same dishes. Standing rib roast refers to a bone-in prime rib recipe roasted "standing" on the rib bones so the meat is elevated away from the pan while it cooks.
It should not be covered while cooking; however, the tips of the bones can be. Wrap aluminum foil around all exposed rib bones to protect them from direct heat while the beef cooks.
You should first roast the rib roast at 450°F for 15 minutes to give it a good sear, then lower the temperature to 325°F for the remainder of the cooking time. This is the perfect temperature to cook rib roast in the oven.
Best Rib Roast Recipe
You can also use my recipe for Garlic Butter to make this incredible recipe. You can make it and use it as a compound butter to rub the roast or use it as a sauce. The amount of flavor it adds to the beef is unreal!
Beef Rib Roast Recommended Tools
Standing Rib Roast Sauces
- Horseradish Sauce
- Red Wine Reduction Sauce
- Steak Mushroom Sauce
- Au Jus
- Garlic Butter Sauce
- Sauces for Beef Tenderloin
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!Holiday Roast Recipes
- Grilled Prime Rib
- Sous Vide Prime Rib
- Smoked Prime Rib
- Slow Cooked Prime Rib
- Boneless Prime Rib
- Instant Pot Prime Rib
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Juicy Rib Roast Recipe
Equipment
- Roasting pan with rack
- Aluminum foil
- Carving knife
- Cutting board
Ingredients
- 7-8 pounds rib roast (bone-in prime rib)
- 1 cup butter softened
- 3 Tablespoons fresh rosemary minced
- 8 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 450°F. Soften butter, then stir in rosemary, garlic, salt, and pepper to create a garlic butter paste.1 cup butter, 3 Tablespoons fresh rosemary, 8 cloves garlic, 1 teaspoon black pepper, 1 teaspoon sea salt
- Rub the paste all over the prime rib roast and wrap aluminum foil around all exposed rib bones. Place the roast in the center of a roasting pan with a rack. Roast at 450°F for 15 minutes. Then, reduce the temperature to 325°F and cook for approximately 2 hours (check your meat thermometer for desired doneness).7-8 pounds rib roast
- Remove from the oven and tent with aluminum foil. Let rest tented for 15 minutes. Slice rib roast, serve, and enjoy!
Notes
- Ask your butcher to french the rib roast for you - trust me! This makes for such a gorgeous presentation. Cover the bone ends with aluminum foil so they don't dry out.
- Use a roasting pan with a rack to help heat rotate evenly over the roast as it cooks.
- Allow your roast to come to room temperature before roasting it. Let it sit on the counter for approximately 2 hours ahead of time. This ensures an even temperature throughout.
- Before slicing your beef, allow it to rest for at least 15 minutes to keep it juicy.
- Always slice beef against the grain for the most tender cuts of meat.
Lori says
Recipe looks great. I am going to try it on Christmas. So thank you. I just wish when I click on Au ju to see how to make I would go to the recipe instead of a boneless rib recipe!! I can’t get to the Au Ju recipe. Well Merry Christmas and thanks again for this yummy recipe!
Em Beitel says
Hi Lori! So sorry, the link hadn't been updated to our Au Jus recipe - we included the au jus in the boneless prime rib and used to link to that for reference. Now, we have our au jus here: Au Jus Recipe - Enjoy, and thank you so much!
daniel pettoni says
i have to make this roast today on x-mas eve my kids are coming for an early lunch tommorow .can i reheat the roast for sandwiches and not dry it out?
Em Beitel says
Absolutely, Daniel! A great way to reheat the whole roast would be to heat it in the oven in a pan on a wire rack at a low temperature with additional beef stock to keep it moist - we even have a roast beef sandwich recipe you could try (my personal favorite).
Jason Hayslett says
So you just wrap the bones in aluminum foil when roasting?
Em Beitel says
Hi Jason! That's correct! Just the exposed bones.
Carmel Arceo says
It turned really well, melt in your mouth goodness and it was really tasty and full of flavor but that was only pretty much on the outside. How do I make the inside just as tasty?
Em Beitel says
Hi Carmel! That's awesome! We're so glad you enjoyed it! As for the meat of the roast, did you season it just before you cooked it, or ahead of time? You may find it makes a difference if you season it a bit early - maybe an hour beforehand or so. I would give that a try when you prepare it again. Thank you so much!