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My gorgeous Beef Rib Roast Recipe is a tasty dream come true. Not only is it easy to make even for total beginners with just 5 steps, 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!
Jump to:
- Beef Rib Roast Recipe
- Standing Rib Roast Recipe Ingredients
- How to Cook a Rib Roast
- Beef Rib Roast Tips
- What is a Standing Rib Roast?
- Standing Rib Roast Temperature Chart
- How to Store and Reheat a Rib Roast
- Reheating
- Rib Roast Recipe FAQ
- Equipment for the Best Rib Roast
- Best Rib Roast Sauces
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Beef Rib Roast Recipe
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
Standing Rib Roast Recipe Ingredients
- rib roast (bone-in)
- butter softened
- fresh rosemary minced
- garlic minced
- black pepper
- sea salt or kosher 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, on every side of the 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 f. then lower the oven temperature to 325 degrees. Cook for approximately 2 hours. Use a probe 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. This will present the juices from running out.
- Serve, and enjoy! Don't forget to save those drippings to make a delicious gravy!
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 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!
What is a Standing Rib Roast?
Standing rib roast, also known as prime rib, is a cut of beef from the primal rib section of the cow. It's the most tender beef on the market thanks to its beautiful marbling, and has plenty of flavor from its bones and fat.
Beef rib roast is generally served as a holiday roast beef, and makes a gorgeous centerpiece!
Standing Rib Roast Temperature Chart
Follow my prime rib 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 |
How to Store and Reheat a Rib Roast
Storing and reheating a rib roast can help you preserve its flavor and quality. Here's a step-by-step guide on how to do it:
Storing
- Immediate Storage: If you have leftover rib roast, it's essential to store it properly immediately after your meal to maintain its freshness. Slice the meat from the bone if it's still in one piece.
- Cooling: Allow the cooked rib roast to cool down to room temperature on the countertop for about 1 hour. This helps prevent condensation inside the storage container, which can make the meat soggy.
- Refrigeration: Wrap the rib roast tightly in plastic wrap or aluminum foil to prevent air from reaching it, which can cause it to dry out. Alternatively, you can place it in an airtight container. Label it with the date so you can keep track of its freshness.
- Refrigerate: Store the wrapped or containerized rib roast in the refrigerator. It's best to consume it within 3-4 days to ensure it remains safe and retains its quality.
Reheating
When reheating a rib roast, it's important to do so gently to prevent overcooking and drying out the meat. Here's how to reheat it:
- Oven Method: This method is preferred because it helps retain the meat's moisture and flavor.
- Preheat your oven to a low temperature (around 250°F or 120°C).
- Place the rib roast on a baking dish or oven-safe pan.
- Cover it loosely with aluminum foil to prevent excessive drying.
- Heat the roast until it reaches your desired internal temperature, typically about 120°F (49°C) for medium-rare. Use a meat thermometer to check the temperature.
- The reheating time can vary depending on the size and thickness of your roast, but it may take around 20-30 minutes per pound.
- Slicing and Searing Method: This method is suitable if you prefer a bit of seared crust on your reheated roast.
- Slice the cold rib roast into individual servings.
- Heat a skillet or frying pan over medium-high heat and add a small amount of oil or butter.
- Place the slices in the hot pan and sear each side for a minute or so until they're heated through and slightly browned.
Rib Roast Recipe FAQ
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.
Equipment for the Best Rib Roast
Best Rib Roast Sauces
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📋 Recipe
Easy 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
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
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 garlic butter paste all over your rib roast, on every side of the roast.7-8 pounds 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!
Video
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.
Nutrition
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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!
Winifred crowl says
I’m cooking a smaller 5 lb roast what are the adjustments if any regarding temp and cook time
Isabel Laessig says
Hi Winifred! You won't need to change the temp, and keep the part where you sear the prime rib at a higher temperature for 15 minutes. For the remainder of the cook time, how long you roast the prime rib for depends on what your desired doneness is. If you want rare prime rib, cook for about 55 minutes. For medium-rare, cook for 1 hour 10 minutes. For medium, 1 hour 15 minutes or so. Again, check with a meat thermometer and keep the roasting temperature at 325°F.
Enjoy and let us know if you have any further questions!