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Platter of prime rib roast
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Standing Rib Roast

A Standing Rib Roast is quite simply "The King of all Roasts" Also known as Prime Rib, it is one of the most flavorful cuts of beef. It's often reserved for holidays and special occasions, but this Standing Rib Roast will be the centerpiece of any gathering.
Prep Time30 minutes
Cook Time2 hours
2 days
Total Time2 days 2 hours 30 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 8 people
Calories: 515kcal
Author: Jayne and Cyndy

Equipment

  • 1 Roasting Pan and rack

Ingredients

  • 1 3-Rib Standing Rib Roast
  • 3 Tablespoons Kosher Salt
  • 6 cloves Garlic sliced
  • 3 Tablespoons Beef Rub Seasoning (recipe link)

Instructions

Remove ribs from the roast:

  • Pat the roast dry with a paper towel to make it easier to handle.
  • Place the roast on a cutting board and very carefully remove the ribs from the roast.
  • Cut along the bone rack as close to the ribs as possible. Follow the curve of the bone rack.
  • Score the fat piece on the outside of the roast with a sharp knife

Dry Brine the Roast:

  • Once the ribs are removed from the bone, pat the roast dry again.
  • Place on a cooking rack fitted on a sheet pan.
  • To dry brine: Use 1 Tablespoon of kosher salt for each rib bone. ie: 2 ribs = 2 Tablespoons, 3 ribs = 3 Tablespoons. Generously rub salt on both the roast and the ribs.

Replace the ribs on the roast and tie with twine:

  • Carefully place the ribs back onto the roast after they have been dry-brined by tying the ribs back on with cooking twine. We used three ties for a 3-rib roast.
  • Let the Standing Rib Roast dry brine uncovered in the refrigerator for 24 to 48 hours.
  • Once ready to cook, remove from the refrigerator and let the meat stand at room temperature for about one to two hours.
  • Preheat the oven to 425℉

Seasoning the roast:

  • Brush off any remaining salt standing on the roast
  • Slice garlic cloves and put them between the scored areas of the meat
  • Liberally coat the roast with the beef seasoning rub paste

Cooking a Prime Rib Roast:

  • Liberally coat a roasting pan rack with oil or spray
  • Place the prepared roast on the rack of the roasting pan and put (uncovered) in the preheated 425℉ oven
  • Cook for 30 minutes at 425℉
  • Reduce the heat to 325℉ and continue cooking until the internal temperature of the roast is between 120℉-125℉.
  • Note: If the outside starts to brown too quickly, you can loosely tent the roast with foil

Let the meat rest:

  • Remove the pan from the oven and loosely tent with foil
  • Let the meat rest for about 30 minutes. This step is important as it allows the juices to redistribute within the meat before slicing
  • Place rested meat on a cutting board with a well to capture the juices

Slicing the meat for serving:

  • Cut the strings from the roast and discard them
  • Carefully pull the bone panel off the meat and set the bones aside
  • Slice the meat into about ¾-inch slices. Cut the bones into individual pieces.

Serving:

  • Serve pieces on a platter with the bones, if desired, and pour some of the extra juice over the meat. Add a small bowl of Horseradish Sauce to the platter.

Notes

Leftovers and Storage:
  • Refrigerate for up to 3 days and gently reheat
  • Freeze slices for up to 3 months, thaw and reheat gently

Nutrition

Serving: 1slice | Calories: 515kcal | Carbohydrates: 2g | Protein: 23g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 103mg | Sodium: 2693mg | Potassium: 396mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg