Standing Rib Roast - Prime Rib

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Serve 6    Prep 10 min       Cook 2 hrs

When ordering your roast from the butcher (which is recommended), ask for the first cut as it is generally a better cut of meat and has less fat and is more tender.  
I personally purchase three ribs; which is equivalent to 8~10 pounds and serves 6 people. When purchasing your roast, figure on three-quarters of a pound per person.
This simple rub recipe below can be used on any cut of beef roast and I really love the flavor combination of garlic, rosemary and horseradish on this roast the best.  Place the roast fat side up in a shallow baking pan; then add some basting liquid to the bottom of the pan.
I like to use red wine on the bottom of my pan to give the juices even more of a robust flavor, but water or beef stock will work just as well.  When basting, allow the rub to form a crust before basting it with a liquid. By doing so beforehand, you will just wash off the rub prior to it being infused into the meat.
Roast the meat for 30 minutes in a 450 degrees F oven; then reduce the temperature to 325 degrees F. Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness.
Figure on a total of 15 minutes per pound for rare, 20 minutes per pound for medium or 25 minutes per pound for well done. Check the internal temperature with a meat thermometer for desired doneness.
When the roast is done, remove it from the oven and allow to rest for 15 minutes before placing on a cutting board and carving.

Ingredients:

  • 3 standing rib roast (1st cut), about 7~10 lbs
  • 3 Tbsp minced garlic
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp prepared horseradish
  • 3 Tbsp extra virgin olive oil
  • 1 tsp kosher salt, plus 2 tsp to season the meat
  • 1/2 tsp black pepper
  • 1 onion, quartered
  • 1 head of garlic, unpeeled halved horizontally
  • 1-2 spring rosemary
  • 1-2 spring thyme

Directions:

  1. Take beef out of the fridge 2-3 hours before cooking to bring to room temperature. Pat dry with paper towel. Season it lightly with salt.
  2. Adjust oven shelf in the lower third of the oven and preheat oven to 450 degrees F.
  3. Place onion, garlic and herbes in a heavy based oven proog skkilet, then place the meat in a roasting pan with the fatty side, and roast 20 minutes.
  4. In a small bowl, mix the garlic, rosemary, horseradish, salt, pepper and whisk in the olive oil
  5. Remove the meat from the oven and reduce the temperature to 350 degree. Brush the herb mixture coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, basting with juices in the pan and rotating the roasting pan 2 or 3 times for even browning.
  6. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 118° (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.
  7. To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then carve meat into 1/4-inch thick slices.


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