Many people regard standing rib roasts as the finest roast beef anyone could have. It’s also referred to as a prime rib roast, and it’s a delicious beef cut with excellent flavor. Roasting a standing rib roast is one of the safest, most straightforward, and highly effective approaches to ensuring that the beef turns out delicious and flavorful.

Here, we’ll teach you how best to cook a standing rib roast in the oven to attain the most delicious results. Also, watch out for tips and helpful guidelines to ensure that the cooking process is easy.

Rib Nutrition Facts

Tips for Cooking a Standing Rib Roast in Oven

The tips, suggestions, and guidelines we’ve outlined below will ensure flavorful results when you’re cooking a standing rib roast in the oven:

What is a standing rib roast? – The seven bones that span across a cow’s side, situated between the shoulder chuck and the short loin, make up a beef rib roast, which is frequently sliced into two portions. The larger end, closer to the chuck, is usually fattier and has more connective tissue. It has a lot of flavors, even though it makes a more uneven slice. The smaller end of the loin, closest to the short loin, is less fatty but more delicate and uniform. Both can produce tasty results, depending on the results you’re hoping to achieve with your recipe.

How much roast to cook – Feeding a crowd usually feels like a guessing game, but as a general rule of thumb, if the prime rib is the major protein, you should allow for around one pound per person, and ½ pound per person if the prime rib is just one part of a buffet. If you have any leftover prime rib, it’s never a terrible idea to use it in other savory meals.

Ideal temperature – Ideally, you should begin by roasting the standing rib roast for 20 minutes at 450°F to produce a beautiful sear on the meat. Afterward, decrease the oven’s temperature to 350°F and cook the roast for 1½ to 2 hours, or until an instant-read thermometer reads 125°F for medium-rare.

Tips for crusty results – If you begin the cooking process a few days ahead of time, you get a better chance of achieving the perfect crust while keeping the middle fully cooked. There are two ways to get a delicious crust on your standing rib roast:

Method 1

Blot the meat dry.
Place it on a rack on a baking sheet.
Refrigerate it for up to 7 days without seasoning it.
Leave it covered with a cheesecloth or a clean tea towel.

Before cooking, pat the meat dry again and season it with salt and pepper.

Method 2

Blot the meat dry and season it with salt and pepper before placing it on a rack on a baking sheet. Refrigerate the seasoned meat uncovered in the refrigerator for up to 4 days. Both ways will provide a darker, more delicious crust.

Rest your roast – This is a critical step to take. You’ll probably really feel like slicing into the roast right away, but letting it rest before slicing ensures that you don’t lose all of the meat’s juices and that the roast’s internal temperature rises. Move the cooked meat to a cutting board and loosely cover it with a piece of foil. Allow 15 to 20 minutes for resting before slicing.

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Cooking Time for Standing Rib Roast in Oven

The timing guidelines in the table below are necessary to make sure you don’t overcook or undercook your roast, as well as to ensure premium results:

Cooking Procedure

Cooking Time

Cooking a standing rib roast in the oven at the initial temperature of 450 degrees Fahrenheit

20 minutes

Roasting at a decreased temperature of 350 degrees Fahrenheit

1½ to 2 hours

Standing Rib Roast Recipe (8 to 10 Servings)

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Author: Bobby

Instructions

Assemble the following ingredients, putting everything in the same medium bowl as you go: 2 fresh rosemary sprigs, neatly chopped (this should amount to about two tablespoons), six fresh thyme sprigs, finely chopped (approximately one tablespoon), and six garlic cloves, minced (about two tablespoons).
Next, ½ teaspoon of cayenne pepper, ¼ teaspoon of smoked paprika, ¼ cup of olive oil, two teaspoons of kosher salt, one teaspoon of Dijon mustard should all be mixed. To combine the ingredients, whisk them together.
Cut the meat from the bones using a sharp knife. Using your hands, rub the mixture all over the rib roast. Tying the roast together to keep the bones in place using kitchen twine. Place the rib roast on a big dish, cover with plastic wrap, and chill overnight.
Take the roast out of the refrigerator and let it sit aside for 2 hours to come to room temperature before roasting.
Remove any racks above the oven and set up a rack in the lower third of the oven. Preheat the oven to 450 degrees Fahrenheit. In a cast-iron skillet of about 12 inches, a roasting pan, or a metal baking pan with 9×13-inches, arrange the roast bone-side down.
Allow for 20 minutes of roasting. Decrease the oven’s temperature to 350°F and continue to roast for another 1½ to 2 hours, or until an instant-read thermometer inserted in the center registers 125°F for a medium-rare roast. Allow 30 minutes for resting on a cutting board. Remove the bones from the roast. Serve by slicing into ½-inch thick slices.

This recipe results in a delicious and flavor-packed beef roast, ideal for serving on any occasion of your choice. The entire recipe takes 2 hours to 2 hours 30 minutes to make, with a prep time of 20 minutes.

If you’d like to see more recipe ideas for cooking a standing rib roast in the oven, then check out this video recipe.

How To Cook A Standing Rib Roast In The Oven