There are very few dishes that have the level of ‘wow’ factor that this roast does.
It is, without doubt, one of those “special occasion” meals, perfect as a centerpiece for a holiday feast. We’re not going to lie, it’s not a cheap cut of meat, but the results are truly spectacular, and you will be surprised at how simple it is to prepare. We even show you a couple of amazing sauces to serve with it. Get ready folks…we’re going to show you how to impress loved ones at the dinner table like never before!
How To Make a Standing Prime Rib Roast
You may be wondering, is standing rib roast the same as prime rib?
We’re going to walk you through all these questions and arm you with the easy-to-follow steps to make the best prime rib you ever had or served.
How To Order a Prime Rib Roast
Let’s first review the grades of beef as defined by the USDA in the United States: Prime, Choice, and Select.
Prime – The highest grade in the US, produced in limited quantities
Choice – Contains less marbling than Prime but more than Select
Select – Leaner and less tender than the first two, still high-grade meat
This terminology can be a little confusing when looking to purchase a prime rib roast. The word ‘prime’ for this roast actually refers to the primal rib section of the cow which is where the roast comes from.
You can order a “Prime” prime rib roast or a “Choice” prime rib roast. Standing means “with bones.” You can buy a boneless roast, but it won’t be a standing rib roast.
EXPERT TIP: This roast is truly so flavorful, it does not require a lot of additional seasoning. A liberal application of coarse salt and freshly ground black pepper is enough. We like to rub on a softened butter mixed with fresh herbs and garlic just before roasting. This helps create a deeply flavorful and crispy exterior. We recommend seasoning the meat the night before and then letting the roast sit on the counter for two hours before adding the butter compound and roasting.
How To Cook Prime Rib
To deliver a perfectly and evenly cooked roast, we highly recommend using what is referred to as a “reverse sear” method of cooking the roast.
Instead of starting off with a hot oven at first, we’re going to go low and slow and then finish the roast off in a super hot oven for just about 6 to 8 minutes to get the perfect sear.
This low and slow method cooks the roast evenly throughout and then the high-temperature sear at the end creates that desirable crust on the outside.
EXPERT TIP: Classic prime rib is served medium rare (125°F to 130°F) or medium (135°F to 140°F). An instant-read thermometer is critical to ensure you’ve reached the desired internal temperature. For a 6 to 7 lb, 3 bone roast, you’ll need about 3 to 4 hours of baking at 250°F. At this point, the roast can (and should) rest for a minimum of 30 minutes, and up to 90 minutes, before adding back into the super-hot oven.
How To Remove the Bones
Although you can purchase a roast without bones, we recommend purchasing one with the bones.
The bones don’t necessarily impart a lot of flavor to the roast, but more importantly, they act as an insulator for the roast, allowing for an extra juicy cut of meat.
EXPERT TIP: If ordering the roast from your butcher, you can ask him/her to cut the bones away from the roast for you, and then tie them back into place with string. If not, after the roast has had it’s final high-temperature sear, simply use a large sharp knife to cut the bones away from the roast. It’s really easier to do than you might think.
What to Serve With
As mentioned, the roast is absolutely perfectly delectable to eat once seared and bones removed.
However, if you want to up the ante a bit, we recommend making a heavenly creamy horseradish sauce.
It’s made with heavy cream, crème fraîche, Dijon mustard, white wine vinegar, fresh dill and parsley, and of course, prepared horseradish.
EXPERT TIP: This creamy horseradish sauce is better after it’s had time to meld the flavors in an enclosed jar in the fridge for a day or two before serving. Simply mix everything in a small bowl and then transfer it to a jar with a lid.
An au jus sauce is also a perfect accompaniment for the roast and it comes together quickly once the meat is out of the oven.
First, add red wine (1/4 cup) with 1 tbsp of Worcestershire sauce in a medium saucepan and cook over medium-high heat until reduced in half, about 4 minutes.
Strain the juices from the roasting pan into the saucepan. Add 1½ cups of beef broth and simmer for another 10 to 15 minutes, until slightly reduced. Season with a healthy pinch of Kosher salt. Use a fat separator to remove excess grease, or skim it out with a spoon. Transfer the sauce to a serving bowl and pass at the table. The au jus can be kept warm in the saucepan until ready to serve.
How To Slice
The standing roast is truly a spectacular centerpiece on your holiday table.
As soon as the roast comes out of the oven, you can immediately transfer it to a serving platter, standing upwards, with the bones towering about the meat.
EXPERT TIP: If the roast is held together with twine, use a sharp pair of kitchen shears to snip the strings away and then let the bones fall away. Use a carving knife and fork to cut ¼-inch to ½-inch slices. This can be done at the table, or before you serve it. If slicing before you serve, simply cut all the cuts of roast and place on a platter then bring to the table.
There is just something magical that happens when that homemade au jus sauce drizzles over the slice of roast.
As mentioned, the meat is so incredibly flavorful and tender, it really doesn’t need much more than a sprinkling of coarse sea salt.
But, the au jus honestly puts it over the top. Another stunning beef centerpiece roast is our Beef Tenderloin Roast with Red Wine Sauce.
And then, of course, the combination of the perfectly cooked roast with the tangy and deeply flavorful creamy horseradish sauce is just unbelievable.
We love to give each guest their own little bowl of horseradish sauce, so they can add as little or as much as they wish.
The Ultimate Holiday Roast
If you’ve ever thought about making a standing prime rib roast but you were too nervous to invest in it because you worried about not preparing correctly…Lay those fears to rest.
This is a fool-proof technique that will produce restaurant-quality results every single time.
Ready to make the most stunning (and delicious) holiday roast of all time? Go for it! You can do it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Standing Prime Rib Roast
- Roasting pan with a roasting rack
For the Roast
- 1 6 -7 lb standing prime rib roast with 3 bones
- Kosher salt and freshly ground black pepper
- ¼ cup unsalted butter room temperature
- 1 tsp rosemary fresh, chopped
- 1 tsp thyme fresh, chopped
- 2 cloves garlic crushed, or finely minced
- 1 cup beef broth
For the Creamy Horseradish Sauce
- ½ cup heavy cream
- ½ cup creme fraiche or sour cream
- 3 tbsp prepared horseradish sauce
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- 1 tbsp dill fresh, finely chopped
- ¼ cup parsley fresh, chopped
- ½ tsp Kosher salt
- ¼ tsp black pepper freshly ground
For the Au Jus
- ¼ cup red wine
- 1 tbsp Worcestershire sauce
- 1½ cups beef broth
Prep the Roast
- Several hours in advance of roasting, or even better, the night beroe, liberally salt and pepper the roast all over. Place on a roasting rack in a roasting pan and place in the refrigerator, uncovered.
- Two hours before roasting, remove the roast from the refrigerator and place it on the counter.
- Meanwhile, use a fork to mix together the softened butter, rosemary, thyme, and garlic in a small bowl. Set aside.
- Preheat oven to 250°F.
- Rub the butter/herb mixture all over the roast. Pour the beef broth into the bottom of the roasting pan. Place the roast (in the pan on the rack) in the oven (uncovered) and roast until an instant-read thermometer reaches 125°F for medium-rare or 130°F for medium. (The roast will continue cooking as it rests, it typically will increase another 5 degrees).
- Remove the roast from the oven and loosely tent with foil for at least 30 minutes, or up to 1½ hours.
Make the Creamy Horseradish Sauce
- While the roast is in the oven, or even better, 1 or 2 days in advance: In a medium-sized bowl, mix together all of the ingredients of the creamy horseradish sauce until fully incorporated. Transfer to a jar or container with an air-tight lid and place in the refrigerator until ready to serve.
Make the Au Jus
- After the roast has come out of the oven for the initial cooking, add the wine and Worcestershire sauce in a medium saucepan over medium-high heat. Place a sieve over the saucepan and pour in the drippings from the roasting pan (you'll need to carefully remove the roast from the pan to do this. Add the roast back to the roasting rack after pouring the drippings).
- Simmer the wine mixture until slightly reduced, about 4 to 5 minutes. Add the beef broth and cook on high for another 10 to 15 minutes until reduced by about a third. The sauce will still be thin, but slightly thickened. Season with a pinch of salt.
- Pour into a fat separator, or skim the grease from the top of the liquid, and then transfer it into a serving vessel.
Finish the Roast and Serve
- Turn the oven to the highest setting, 500°F or 550°F.
- Place the roast (in the roasting pan) back into the oven and cook until darkened and crispy on the outside, about 6 to 8 minutes.
- Remove from the oven. If the roast is held together with string, use kitchen shears to cut them away and remove the bones. If the bones are attached to the roast, run a sharp knife down the side of the roast, between the bones and the meat, until the bones fall away.
- Use a carving knife to slice the roast into ¼-inch or ½-inch slices. Serve at once with au jus and creamy horseradish sauce passed at the table.