Standing Rib Roast
Standing rib roast, also known as ribeye roast (often called prime rib), is a bone-in cut of beef celebrated for its tenderness and rich flavor. This recipe takes it up a notch it by studding the roast with garlic for savory depth, seasoning with high-quality salt to enhance its natural flavors, and using the reverse-sear technique for a perfectly browned crust and melt-in-your-mouth, juicy interior. Perfect for holidays, special occasions, or when you want a restaurant-worthy experience at home.
Servings 1 pound per person
Ingredients
- 1 standing rib roast *3-4 bones, 7-10 pounds serves 7-10 people, see Note #1 below
- 4-8 large garlic cloves *peeled and cut into slivers, see Note #2 below
- 2 to 4 tablespoons kosher salt or Maldon sea salt flakes *1 tablespoon per rib
- 1/2 to 1 tablespoon black pepper
- 1 to 2 tablespoons high heat oil *I used avocado oil
Instructions
Prepare Roast
- Remove the rib roast from the refrigerator and let it sit at room temperature for 1 hour. This allows for more even cooking and makes it easier to stud the meat with garlic.
- Peel the garlic cloves and cut them into slivers. (These will be used to stud the roast.)
- Pat the rib roast dry with paper towels, then use a small, sharp knife to make 1-2 inch deep incisions all over the roast, about 1-2 inches deep. Widen each incision slightly with your finger, then insert a garlic sliver. Repeat until the entire roast is studded with garlic.
- Drizzle the roast with high-heat oil to coat evenly, then season with salt and pepper.
- Insert a probe thermometer into the center of the roast, ensuring it does not touch any bones. Place the roast bone side down in a roasting pan, using a roasting rack if desired.
Cook Roast
- Place the roasting pan on the mid to lower rack of a cool oven. Set the oven to 250°F and roast until the center of the roast reaches an internal temperature of 118℉-120℉. This will take approximately 1 hour per bone. See Note #3 below.
Rest Roast
- Remove the roast from the oven and cover it loosely with aluminum foil. Allow the roast to rest for 30 minutes. The internal temperature should rise to approximately 128℉-130°F for medium-rare.
Reverse Sear Roast
- Increase the oven temperature to 500℉-550°F (depending on how high your oven goes). Once heated, return the roast to the oven and cook until the exterior is browned, about 10-15 minutes. There is no need to rest the roast after this final step.
Carving Instructions
- Place the roast on a sturdy cutting board. Using a sharp carving knife, carefully slice along the bones to separate them from the meat. Once the bones are removed, carve the roast into thick slices, cutting against the grain for maximum tenderness. Serve immediately and enjoy!
Notes
This recipe is inspired by Alton Brown and my parents.
Note #1- For a bone-in roast, plan about 1 pound per person; for boneless, aim for ¾ pound. If you want generous portions or leftovers, add a bit more. Smaller groups can go with 2 ribs, while larger gatherings may need 3 to 4 ribs.
Note #2- The amounts of garlic, salt, pepper and oil used depends on the size of the roast. Here is a helpful breakdown:
- 2 Rib Roast- Use 4 garlic cloves, 2 tablespoons salt, 1 teaspoon black pepper and 1 tablespoon oil.
- 3 Rib Roast- Use 6 garlic cloves, 3 tablespoons salt, 1/2 tablespoon black pepper and 1 1/2 tablespoons oil.
- 4 Rib Roast- Use 8 garlic cloves, 4 tablespoons salt, 1 tablespoon black pepper and 2 tablespoons oil.
- For Medium-Rare– During the first cook (slow roast), bring the internal temperature to 118–120°F, which will rise to 125°F after the reverse sear.
- For Medium– During the first cook (slow roast), bring the internal temperature to 133–135°F, finishing at 140°F after the reverse sear.