Standing Rib Roast is succulent, exceptionally flavorful, and looks stunningly elegant on the holiday table. This prime cut of meat can be intimidating to cook but rest assured, it is effortless.
I have three tips to guarantee your Standing Rib Roast with turn out perfect every time.
(1) Use the bones as a rack for cooking the prime rib. Get your butcher to prep your roast by cutting the bones off the meat and then have him tie the bones back to the meat. This also lends a slice of more flavorful meat. Also, the carving is much easier to handle.
(2) Dry brine the meat. Using salt and an excellent dry steak, seasoning on the Standing Rib Roast, leaving it on for several days, and cooking it. The salt and dry steak seasoning seep into the meat and deliver the juiciest succulent beef.
(3) Use an internal meat thermometer while cooking the prime rib. An internal meat thermometer is the only way to cook a prime rib just the way you like it.
You will want to cook the prime rib until the meat thermometer registers as follow:
- 115-120 degrees F. for rare
- 125-130 degrees F. for medium rare
- 135-140 degrees F. for medium
- 145-150 degrees F. for medium well
Removing the prime rib from the oven for medium rare when the internal temperature reaches 125 degrees F. Then, rest for about 20-30 minutes before slicing.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR STANDING RIB ROAST
WHAT YOU NEED TO MAKE STANDING RIB ROAST
- Large roasting pan
- Internal meat thermometer
- Dry steak seasoning
- Salt
- Plastic wrap
- Standing rib roast
- Sharp carving knife
HOW TO MAKE STANDING RIB ROAST
- Generously sprinkle the salt and dry steak seasoning over and around the sides of the prime rib roast for 2 hours at room temperature before cooking. If longer, wrap with plastic wrap and place in the refrigerator for up to 5 days.
- Preheat the oven 475 degrees F. Place bone side down prime rib on a large roast pan.
- Roast for 15 minutes and reduce temperatures to 325 degrees F.
- Roast the prime rib until it reaches the desired internal temperature, 11 to 12 minutes per pound.
- Using an internal meat thermometer, remove the prime rib 2-4 degrees less than the desired final temperature of your liking.
- Tent the prime rib with foil and rest for 20 minutes before carving.
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