🥩 Standing Rib Roast (Prime Rib)

Ingredients

• 5½ lb Standing rib roast (bone-in beef rib roast), 3 ribs, bone in
• 1 tbsp Kosher salt, or 1½ teaspoons table salt
• 2 tsp Ground black pepper, coarsely ground
• 4 clove Garlic, grated
• 1 tbsp Fresh rosemary, chopped
• 1 tbsp Fresh thyme, leaves
• 2 tbsp Olive oil

Nutrition

Steps

You’ll need: heavy roasting pan with a rack (or the rib bones as the rack), instant-read or probe food thermometer, foil, carving board and long knife.

1. For the best crust, salt the roast a day ahead: pat it dry, rub the salt all over, and refrigerate it uncovered on a rack over a tray, away from ready-to-eat foods.
2. Heat the oven to 325°F (USDA advises roasting meat at 325°F or higher). Mix the pepper, garlic, rosemary, thyme and oil and rub it over the fat and cut sides.
3. Set the roast fat side up, bones down, in the pan. Roast. USDA’s guide time for a 4- to 8-lb bone-in rib roast at 325°F is 23 to 30 minutes per pound; a 5½-lb roast takes about 2 to 2¾ hours. Start checking an hour before the shortest time.
4. Check with a food thermometer in the thickest part, not touching bone. Take it out at 145°F for medium-rare, or 160°F for medium. USDA’s safe minimum for beef roasts is 145°F with a 3-minute rest.
5. Tent loosely with foil and rest 20 to 30 minutes (at least 3). The temperature rises a few degrees as it rests, and the oven is free for the Yorkshire puddings.
6. Pour the drippings from the pan for the puddings and gravy. To carve, cut along the bones to free the meat in one piece, then slice it across the grain about ¾ inch thick. Serve the ribs alongside for anyone who likes to gnaw.

🌡 Safe temperaturesBeef rib roast 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.