Introduction
There is no centerpiece more impressive than a standing rib roast. For years, I was intimidated by the price tag of this cut, fearing I’d ruin it. But this recipe changes everything. By using a high-heat sear followed by a slow roast, and slathering it in a rich garlic herb butter, you get a restaurant-quality crust with a perfectly pink, tender center every single time.
Why You’ll Love This Recipe
- Show-Stopping Crust: The initial high-heat blast creates a savory, garlic-herb crust that is absolutely addictive.
- Melt-in-Your-Mouth Tender: The low roasting temperature ensures the meat stays buttery soft.
- Surprisingly Simple: It looks fancy, but the hands-on time is minimal.
- Perfect for Crowds: It’s the ultimate feast for a special holiday gathering.
- Fail-Proof Method: Using a meat thermometer removes all the guesswork.
Ingredients
- 1 (5-7 lb) standing rib roast (bone-in prime rib), room temperature
- 1/2 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon olive oil
Instructions
- Remove the roast from the refrigerator 2 hours before cooking to let it come to room temperature. This promotes even cooking.
- Preheat your oven to 450°F (230°C).
- In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, pepper, and olive oil until it forms a paste.
- Pat the roast completely dry with paper towels. Rub the butter paste generously all over the meat, getting into every crevice.
- Place the roast, bone-side down, in a roasting pan fitted with a rack.
- Sear: Bake at 450°F for 15-20 minutes to sear the crust.
- Roast: Reduce the oven temperature to 325°F (165°C). DO NOT open the oven door. Continue roasting for about 1.5 to 2 hours.
- Check the internal temperature. You want 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
- Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for 30 minutes before carving. The temperature will rise about 5-10 degrees while resting.
Tips
Ask your butcher to “french” the bones for a cleaner presentation. Do not skip the resting period—cutting into it too soon will cause all the juices to run out, leaving you with dry meat.