Standing Rib Roast

Special Equipment: Scale Knife, Sheet Pan, Resting Rack, Thermometer, Food Processor, Spice Grinder or Blender, Butchers Twine

Serves: 8-10

Generously marbled & easy to prepare, a prime rib roast of beef makes an impressive dramatic centerpiece for any occasion, especially the holidays. Also known as a standing rib roast, the cut is best roasted whole “standing” on its ribs, allowing the top layer of fat to render & self-baste the meat. This cut has the perfect combination of flavor & tenderness. Look to buy beef that is grass-fed & grain-finished.

Shopping List


1 Each Garlic Heads
½ Bunch Parsley
½ Bunch Rosemary

Dry Goods

2 cups Kosher Salt
1 Tablespoon Dry Green Peppercorns


1Lb Unsalted Butter


1 each 7-8 Lbs Bone-in Standing Rib Roast

Garlic Butter

yield: 1 lb

1Lb | 453g Unsalted Butter, room temp
2 Clove | 10g Garlic
½ Bunch | 26g Parsley, chopped
½ Sprig | 5g Rosemary, chopped

  1. Using a food processor, add in butter & chopped garlic.
  2. Puree until smooth.
  3. Fold in chopped parsley & rosemary.
  4. Refrigerate or slather on rib roast when ready.

note: if you don’t have a food processor, mince garlic into a bowl & fold in remaining ingredients.

Standing Rib Roast


1 each 7-8 Lb Bone-in Standing Rib Roast
2 cups Kosher Salt
1 Tablespoon Dry Green Peppercorns
1 Lb Garlic Butter, softened

  1. Tie the standing rib roast with butchers twine (or ask your butcher to do this).
  2. Pat standing rib roast dry with clean paper towels. Season generously with kosher salt & ground green peppercorns.  Set aside & let come to room temperatures, approx. 1 – 2 hours.
  3. Preheat the oven to 500 F.
  4. Meanwhile, make the Garlic Butter. Set aside.
  5. When the standing rib roast is at room temp rub the garlic butter all over it. Place roast on a sheet pan lined with a wire rack – fat side up & “standing” on its bones. Place in the oven.
  6. The first 35 minutes will be cooked at 500 degrees F (or 5 minutes for every pound).
  7. Then drop the oven temp down to 275 degrees F. for the rest of your cooking time. You will want to cook your rib roast for a TOTAL of around 12 minutes per pound this will result in a medium rare center but be sure to use your thermometer.
  8. Cook beef until well browned & a meat thermometer inserted into thickest part reads 115°, about 1 1/2 hours for medium rare (temperature will rise to at least 135° as it stands). Cover beef loosely with foil & let rest 30 minutes before slicing.

note: Standing Rib Roast is aka Prime Rib. If you can only find a boneless prime rib, I would recommend reducing the cooking time to 9 minutes per pound as it will cook quicker. Do not use table salt it will result in a too salty roast.

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