Updated on December 25th, 2023

There’s a reason why many gourmet restaurants offer a pricey prime rib steak menu. And it’s because its source- the standing rib roast– is one of the most impressive cuts of beef around. So, if you’re hoping to prepare some at home, it’s good to know the best ways to do it. And one important factor to note is how long you should cook it.

Rib Roast Nutrition Facts

Choosing the Standing Rib Roast

Standing rib or prime rib roast is usually presented with the bone-in, but you’ll also find it with the bone removed, then tied back to the meat with strings. But note that cooking the roast with the bone gives a juicier result, while boneless prime rib roasts cook faster.

Also, grass-fed standing rib roast has more flavor, while grain-fed ones have better marbling and juiciness. And note that the price is determined by the grade, with Prime being the best, followed by Choice and Select.

Seasoning the Standing Rib Roast

You can season the standing rib roast with a dry spice rub or a herb butter mix. Some cooking methods suggest sticking fresh sprigs of rosemary and thyme into poked holes on the beef. The choice is fully yours in the end.

Bedding the Standing Rib Roast

It’s often suggested that you cook your standing rib roast on a bed of aromatics and vegetables. It elevates the meat for even cooking and adds an intense burst of flavor to the recipe. And this method works for almost all cooking techniques except grilling.

Cooking Time for Standing Rib Roast

The best way to cook standing rib roast is by observing two kinds of temperature; the pull and the target. Simply put, the pull temperature is the safe zone for taking the meat out. It works with the resting period, during which the carryover cooking pushes it to the target temperature. And the target temperature is your preferred level of doneness.

That said, the suggested cooking time for standing rib roast is 12 to 15 minutes per pound, with boneless ones taking about 10 to 12 minutes. But what you should mostly look out for is the internal temperature and these parameters below;

Rare	115F pull temp,	120F target temp.
Medium rare	118F pull temp,	125F target temp
Medium	123F pull temp,	130F target temp
Medium well done	127F pull temp,	135F target temp

It’s never recommended to cook standing rib roast well done, as it’ll cause the meat to toughen. Also, ensure to check for these temperatures using a meat thermometer.

Below are various methods of cooking standing rib roast;

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In the Oven

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Pat the beef dry with paper towels after bringing it to room temperature. Then, slather a mixture of herbs and garlic on the surface. Cook at high heat in the oven for 20 minutes, then take it out and slather another layer of herb butter. Put the beef back and cook at low temperature for an hour and a half. Then, take it out at the preferred pull-out temperature, rest for 15 to 20 minutes, and serve.

On the Grill

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Set the grill to indirect heat (about 375F), and place a dripping pan under the grate, just below where you’ll be cooking the standing rib roast. Then, incise half-inch holes at two-inch spaces all over the beef. Place garlic slivers and rosemary leaves in these holes, then rub the meat with a spice mix. Cook the meat directly over the pan at 12 to 14 minutes per pound, ensuring the latter has enough water to hold the juices. Also, be sure to check the doneness with a meat thermometer. You’ll want to take the roast down when it hits 115F to 125F. Then, tent it loosely with foil and let it rest for 20 minutes maximum before slicing.

In a Slow Cooker

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Combine beef stock with red wine in the slow cooker and add a bay leaf. Then, put any selected aromatics and vegetables at an even layer in the broth. Sprinkle and pat a dry spice mix onto the standing rib roast and place it in the slow cooker with the fat side sitting on the vegetables. Cover the slow cooker, set to LOW, and cook for six hours. When the internal temperature hits 145F, take it out and rest for 10 to 15 minutes before serving.

In an Instant Pot

First, bring the standing rib roast to room temperature by taking it out of the fridge. Then, sear the sides on a skillet till it turns brown. Next, put the beef in the instant pot and add your chosen ingredients. Then, seal the lid and set the pot to high heat. When the pressure needle begins to rattle, reduce the heat and let the rib roast cook for 35 to 45 minutes. Once it’s ready, allow the pressure cooker to vent, take out the meat, and rest for 15 minutes before serving.