Description
This Ultimate Standing Rib Roast recipe delivers a perfectly cooked prime rib with a crispy salt and pepper crust. The roast is seasoned simply, rested to perfection for maximum juiciness, and cooked using a two-temperature oven method to achieve a tender, medium-rare center. Ideal for special occasions and holiday dinners.
Ingredients
Scale
Prime Rib Roast
- 1 standing rib roast (prime rib), about 8 lbs
- 2-4 tablespoons kosher salt
- 2-4 tablespoons ground black pepper
Instructions
- Prep Seasoning + Prime Rib: Combine kosher salt and ground black pepper in a small bowl. Pat the standing rib roast dry with paper towels to ensure the seasoning adheres well. Rub the salt and pepper mixture all over the roast generously at least 2 hours before cooking, leaving some seasoning unused if desired. Let the roast sit at room temperature to promote even cooking.
- Prep Oven: Preheat your oven to 500°F (260°C). Placing the roast in a hot oven initially helps develop a beautiful crust.
- Roast at High Heat: Place the rib roast fat side up directly on a roasting pan or roaster without a rack and put it in the preheated oven uncovered. Roast for 20 minutes at 500°F to sear the outside.
- Lower Oven Temperature: After the initial sear, reduce the oven temperature to 325°F (163°C) without opening the door. Continue roasting for approximately 15 minutes per pound to reach medium-rare doneness; for an 8 lb roast, this totals about 2 hours. Do not open the oven door during cooking to maintain consistent heat.
- Rest the Meat: Once the roast reaches the desired internal temperature, remove it from the oven and immediately tent it with foil or cover the roaster. Let it rest for 20-30 minutes. Resting allows the juices to redistribute and the meat to finish cooking internally.
- Slice and Serve: After resting, carve the roast into steaks or desired portions and serve immediately. For extra flavor, consider pairing with creamy horseradish sauce or your favorite accompaniments.
Notes
- Using a wireless meat thermometer is recommended to monitor internal temperature without opening the oven and losing heat.
- The roasting time of 15 minutes per pound is ideal for medium-rare; adjust to 16-17 minutes per pound for more well-done results.
- Resting the roast is crucial for juicy, tender meat—do not skip this step.
- No roasting rack is needed, and placing the roast fat side up helps baste the meat naturally.
- This recipe yields approximately 24 servings based on 3-4 oz portions per person.
Nutrition
- Serving Size: 3-4 oz
- Calories: 452 kcal
- Sugar: 0.003 g
- Sodium: 649 mg
- Fat: 40 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 21 g
- Cholesterol: 91 mg
