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Best Standing Rib Roast Recipes

Best Standing Rib Roast Recipes

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Standing Rib Roast Shopping Tips

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Standing Rib Roast Cooking Tips

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Standing Rib Roast of Beef

This standing rib roast recipe uses an adaptation of the classic English approach to a roast. It's a perfect centerpiece for a holiday menu, and a traditional Christmas feast in the U.K. The beef is cooked to 120 degrees Fahrenheit, medium rare, and finishes cooking as it rests outside of the oven, before carving. If you prefer medium, take the standing rib roast out of the oven when the internal temperature hits 130. Related: More Centerpiece Roast Recipes

Recipe Summary

  • 1 (7 pound) standing rib roast
  • ⅛ teaspoon salt
  • 1 pinch ground black pepper
  • 6 tablespoons red wine
  • 2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
  • ¼ cup all-purpose flour

Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.

Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.

Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.

Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.

Recipe Summary

  • 15 pounds charcoal briquets
  • 2 pounds hickory wood chips
  • 1 cup bourbon whiskey
  • 1 (4 pound) standing rib roast, bone in
  • ½ cup steak seasoning

Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.

When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.

Recipe Summary

  • 3 teaspoons grated fresh ginger root
  • ⅓ cup orange marmalade
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • ¼ teaspoon hot pepper sauce
  • 1 tablespoon mustard powder
  • 1 cup beer
  • 1 (8 pound) prime rib roast
  • ¼ cup olive oil
  • freshly ground black pepper

Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.

Preheat oven to 400 degrees F (200 degrees C).

Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.

Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Recipe Summary

  • 1 fat-trimmed, 4-bone beef rib-eye roast (about 8 1/2 lb. see notes)
  • 1 tablespoon dried thyme
  • 1 ½ teaspoons kosher or coarse sea salt
  • 1 ½ teaspoons fresh-ground black pepper
  • 1 ¼ cups fat-skimmed beef broth
  • ¼ cup brandy or tawny port

Rinse meat and pat dry. In a small bowl, mix thyme, salt, and pepper. Rub mixture evenly all over roast. Set on a rack, bones down, in 10- by 15-inch roasting pan.

Roast beef in a 375° regular or convection oven until a thermometer inserted in the center of the narrow end reaches 135° for medium (the wide end should be about 125° for rare), about 2 1/2 hours. As fat accumulates in pan, ladle it out and discard.

Transfer roast to a platter and let stand in a warm place at least 10 minutes.

Meanwhile, skim off and discard remaining fat from pan drippings. Add beef broth topan and stir to scrape up browned bits. Add brandy. Set pan over high heat and stir until mixture is boiling vigorously. Stir in juices accumulated from roast on platter. Pour sauce through a fine strainer into a small pitcher.

Carve roast and serve with sauce.

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This was excellent! I actually started it in the oven at 450 for the 20 minutes and then moved it outside to my gas grill for the remainder of the time (it was Christmas and I needed the oven for several other dishes at higher heat). I cooked it on the grill indirect heat at approximately 350 degrees. I had to keep running outside and checking the temperature, but it was delicious!

January 2020 -- This is my go to roasted prime rib recipe and it's a 15/10! I bought an 8 lbs roast for 5 people so we could have extra. Have the butcher trim the fat off the top and cut the bones off and tie them to the bottom of the roast. You'll get the flavor of the bones but essentially when you go to cut your roast it will be boneless. (I purchased my roast at Whole Foods, $12.99 lbs) As every reviewer said, make the rub and marinate the meat for at *least 24 hours. I also made 10-15 slits in the meat and inserted slivered pieces of garlic then wrapped the roast several times tightly in plastic wrap and left it in the fridge for 12+ hours. Make sure you take the meat out 1-2 hours before you roast it to bring it to room temp. Also as the recipe suggests, use a smaller roast pan, and put the roast on a rack inside the roast pan. Follow the roasting time in the recipe but I highly suggest you cook the roast with a thermometer so you can at any time just glance at the internal temperature. Cook it for the 20 mins at 450 degrees and set two timers as back up to make sure you drop the temp to 350 degrees at the 20 minute mark. I cooked my roast to 115 degrees and then let it sit for 20-25 *uncovered (which keeps the outside crusty or if you cover it you're trapping in heat and steaming it) Additionally, I sprinkled 4 shallots in the pan as well which made the final au jus so delicious (cut them in half to make 8 pieces, use them to flavor the au jus but then steal them and put them on your plate to eat along with your slab of meat). I also recommend you make a horseradish sauce with creme fraiche in addition to au jus. Serve the roast with some type of au gratin potatoes and roasted broccoli or asparagus (which can cook at 450 degrees while the meat is sitting on a cutting board) This is a flawless recipe. Make sure you use some type of thermometer to gauge the temperature whether the roast cooks with a thermometer in the thickest part or you have an instant read.

I keep telling myself, need to try a different recipe but when the time comes I end up still using this recipe because I know I will not be disappointed. Simply a fantastic recipe.

I've made this delicious recipe for Christmas dinner for the past three years or so. While the herb rub is amazing, I highly recommend reducing the salt. I forgot to adjust it yesterday and oh my GOSH, was it salty! Had to scrape the rub off to be able to eat it. I'm looking forward to having leftovers and making French Dip sandwiches with it. Be sure to set the timer for 20 minutes so that you remember to turn down the oven. I got distracted and I almost had a disaster.

Easy no fail recipe. I was very nervous to make this fine piece of beef and following the recipe was a life saver. My guest were all thankful and happy and my husband insist I make this again and again.

Delicious and classy. I use it every year. So simple and the flavor profile is perfectly suited to a fine cut of meat

i LOVE LOVE LOVE this recipe! It is so easy and comes out perfect every time. I even serve the ribs on the platter, they are the first to go! I found that the cooking time is pretty spot on when I do not have the roast cut away and tied back on the bone. It really is not too much of a hassle to cut the meat away from the bone after cooking and I find the results to be much better.

Thought this was delicious. I had a 9lb. Roast and doubled the recipe. Made gravy instead of jus. The marinade made the gravy a bit peppery, but we all loved it. Definitely would make this again.

This is my go to recipe for prime rib roast. Whenever I have served it, I get rave reviews and comments like: melts in your mouth. I do not follow the recommended oven tempurature. I have been a big fan of slow cooking for years, so I cook this at 250 F until it is done (measured by thermometer).

I doubled the rub and used Hal's the roast! Awesome!

We've tried many rib roast recipes, some very basic, others quite time-consuming. None are as good as this recipe. It is bang-on for roasting method, timing, and the herb-rub is the perfect compliment for good beef. A reliable meat thermometer is key.

I only had a 3.78 lb. rib roast so it cooked faster. We took it out after 1 hour 20 minutes and it was at 130 degrees already. It ended up being medium, which was perfect for this household. I didn't have a rack to put it on in the pan so I diced 4 potatoes into quarters and used them as a bed to elevate the roast. I wish I had cut more because they were wonderful! It was the most scrumpious dinner.

I'm pregnant and I was craving prime rib, so after reading all of the reviews, I bought a huge roast without the bones from Costco and set to work. I also doubled the marinade and cut pockets for the garlic. I made the horseradish potatoes au gratin (fabulous!!) and a horseradish sauce from a salmon recipe on this website. Amazing!! Quite possibly the best meal of my life! We devoured most of it between four people and I ate the leftovers off the chopping block before they could make it to the fridge. Now it's my husband who is having cravings and is constantly begging for this dish.

As usual, epicurious (and reviewers!) comes through. I had never made a rib roast before, and this was dynamite. Absolutely perfectly seasoned. I used dried bay leaves and sea salt as substitutions. I had a 7-pound roast, and added 50% more of the rub, and let it marinate for 24 hours. When it came time to carve, the bones fell right off, as the roast was so tender. Two of my guests had seconds, and I had cut very thick slices to begin with! I skipped the jus and made a garlic horseradish cream. Definitely a win.

This was the first Prime Rib roast I ever made and it was fabulous. I did double the marinade because we had about a 10 lb roast but I think I would double it for a smaller one as well because it has such good flavor. We have a convection oven and we roasted it to an internal temp of about 130 and it was medium rare through out. Ths is a keeper!

this is my go-to rib roast recipe. super simple and just divine. i've also cut pockets into the meat and stuffed a few extra garlic cloves a couple times -- adds lots of garlicky flavor deep inside the roast. delicious.

excellent! However, I don't feel that 8 hrs is not enough, the longer the better. The longer it sits the more the herbs permeate the meat, I left mine in for 72 hours and there was no need to add salt or pepper it was marvelous and even more tender than is normal. I also pulled it out and let it set during this lengthy time period. Having worked in the grocery business have found that most pieces of meat when aged are much more tender than fresh cut.

I usually use a different recipe that requires roasted garlic but decided to use this one because it had fewer ingredients and fewer steps. I will go back to my old recipe. The roasted garlic took longer but was easier than using a mortar and pestle. The 110 internal temperature was more rare than medium rare, I would change the internal temperature to 115. The jus was missing something - I like mine with a bit of red wine.

I have made this recipe since I first cut it out of the Gourmet magazine, December 2000 issue. I make it every year for Christmas, this year included. It never disappoints and is always delicious.

If I could have given this 10 forks, I would have. My children devoured it, my husband raved, and I enjoyed every morsel! I made it exactly as written along with the Yukon Gold Potatoes with Horseradish and Parmesan Yukon-Gold-Potato-Gratin-with-Horseradish- Parmesan-235926 from this website. Quite possibly the best meal I have ever made. Merry Christmas! :)

Made this today and it is the best rib roast we've made. We tried a different recipe earlier this year and it came out quite bland. We're very pleased with this recipe and will be making it again next year.

Always a crowd pleaser! My kids are coming home from college and are insisting that I make this. beats what they eat on their own. I make 2 - 3 times the amount of spice and put it on thick. even for a smaller roast.

This was amazing. I had a big 10 lb. six-rib roast and followed the directions carefully as far as the rub. I skipped the jus (just too good all by itself). Never having done one of these before, I did a little research on how to best cook one. I heated the oven to nearly 500 degrees and let the meat sear for awhile. Then I slow cooked it at 220 degrees for several hours. It cut like butter and tasted better. Get the best beef you can find (mine was prime, which you can't always get). I'm doing another one for a Memorial Day cook out. Paired with some nice red wine, can't wait!

Great company, special occasion, holiday centerpiece. We've done this recipe 5-6 times and always to raves from well fed guests.

I've made this recipe at least a dozen times over the years since finding it posted here. The rub is fantastic, the aroma that emanates from the oven as this is cooking really sets the stage for a nice meal. Everyone asks for this recipe.


Just a little bit about this cut of beef…..if you’re wondering what the difference is between Prime Rib Roast and a Standing Rib Roast….they can be the same thing, and they are not. All Prime Rib Roasts are Standing Rib Roasts but not all Standing Rib Roasts are Prime Rib.

A PRIME Rib is a standing rib roast cut from beef that has achieved a USDA Grade of “Prime”. Also, Prime Rib is not a steak but a roast. If you slice off a piece of prime rib, that slice then becomes a ribeye steak. So, essentially, if you’re grilling up a ribeye you are grilling a slice of Prime Rib. Following me?

The standing rib roast is more precise. You can cut more than one prime rib steak (ribeye steak) from a standing rib roast. In order for it to be considered a Standing Rib Roast, it must have at least two rib bones on the roast.

If you’re standing rib roast is cut with only ONE rib bone attached, it is essentially a cowboy steak. You will see these in butcher shops occasionally with one gigantic long bone that makes it a challenge to flip on the grill.


If you’re wondering what size roast to get…a general rule of thumb is 1 rib bone per 2 people. My recipe is for a 3 rib roast, so that’s about 6 people with leftovers.

I always try to go a little bigger so we have leftover prime rib for French Dip sandwiches the next day. Again, use your best judgement here because men tend to like big slabs of beef with the bone attached and I prefer to serve myself a more sensible portion. If you have a bunch of men at the table, you may need a bigger roast.

But leftover prime rib roast is never a bad thing…..especially topped with a poached egg and a side of hash brown casserole.

Also, I prefer to buy a bone in rib roast instead of a boneless rib roast. A bone-in standing rib roast is much more forgiving since the bone provides a layer of insulation making the roast extra tender and juicy….even if you over cook it a bit.

A Boneless Rib Roast will cook much faster so be sure to check the temperature midway during the roasting process to ensure you don’t overcook it.


What I love most about this Prime Rib Roast is you can prep the roast a day in advance. I make a simple rub using mustard, olive oil and herbs. Use the best mustard and olive oil you can find because it does lend incredible flavor to the crust.

Coat the entire roast with the rub and keep in the refrigerator until you’re ready to roast. You will need to let the roast come to room temperature before stuffing it in the oven to take the chill off, otherwise, it will not cook evenly! This is VERY important.

I also do the extreme sear in the oven before turning it down to 325 degrees to slow roast. This seals in all the juices…you may remember I use the same technique for my turkey. It works extremely well for any type of meat that will be roasting for a several hours. We do the same thing with our beef tenderloin roast, on occasion, too! Much less mess than searing it on the stovetop.

Once your Rib Roast has reached 120 degrees on an instant read thermometer, you need to remove it from the oven and tent with foil. Allow the prime rib to rest for 15 minutes before slicing. The temperature will rise to 130 degrees while the roast rests giving you a perfectly cooked medium rare roast.


Not everyone loves a medium rare roast and oven temperatures can vary greatly. Make sure you have a meat thermometer handy to check the internal temperature near the end of cooking.

Here’s a guide to Rib Roast cooking temperatures:

Rare 120 F degrees (48.9 degree Celsius)
Medium Rare 130 F degrees (54.45 degrees Celsius)
Medium 140 F degrees (60 degrees Celsius)
Medium Well Done 150 F degrees (65.5 degrees Celsius)
Well Done 160 F degrees (71.1 degrees Celsius)

The general rule of thumb is to cook your prime rib roast 15 minutes per pound. So, that will give you an idea of how long your roast is going to take to cook.

Bonus points for the post roast resting period too….this gives you time to cook your side dishes like this easy Potato Gratin and suck down a glass of wine or a Bellini or, even, throw back a few shots. I don’t know what kind of characters you invite to dinner….sometimes a few shots can make everything better. Don’t you agree?


We’re pretty much a meat and potatoes crew here so our favorite side dishes lean heavily toward starches like Scalloped Potatoes or these Cheesy Twice Baked Potatoes.

But I always like to have something green like these easy Green Beans Almondine that seem kinda fancy but are so not fussy to make at all. And all the men LOVE this easy Wedge Salad because it’s just like a steakhouse but BETTER. Or you could go the way of a classic Creamy Spinach Au Gratin….it’s spectacular and simple.

Serve your Standing Rib Roast recipe along with this Creamy Horseradish Sauce or a homemade Steak Sauce and everyone will love you….and need a nap.

Smoked Standing Rib Roast

A standing rib roast smoked to perfection and covered in a crusty and flavorful exterior is hard to beat on special occasions. The ideal main course for the holidays or other celebrations, the standing roast requires some patience, but it's easy to prepare and requires very few ingredients. This main starts with the meat itself. There is no need to add spices and other flavorings, as the beef has everything needed to be simply delicious. For our take on standing roast, we went with a smoked version. Be sure to have a large enough smoker with at least two inches of space on each side of the cut so the heat and smoke can flow adequately. Use a mild wood or a fruitwood such as cherry and a light to medium level of smoke to avoid creating an acidic taste in the meat, especially in the fat.

A standing rib roast is also known as prime rib, beef rib roast, ribeye roast, or boneless or bone-in roast. These are all the same cut of beef. The term "prime" refers to the part of the cow it comes from, a primal cut, and not to the grade of the meat. From this primal cut comes the ribeye steak, but it has to be cut from the standing roast to become a steak. The bottom line is that the roast, or the subsequent steaks that come from it, are succulents pieces of beef that shine in various cooking methods.

Plan on one pound of uncooked roast per person in order to have plenty at mealtime and some generous leftovers. This is a great roast to carve right at the table for a dramatic presentation. Keep in mind that thinner slices dry out quickly but are more tender, whereas thicker slices will remain juicier but can become tougher faster. Serve with your favorite sides like potatoes and roasted vegetables.

How To Make Standing Rib Roast Recipes And More

The juiciness, the char, the sizzle of a standing rib roast. Few foods connote luxury as much as this holiday showstopper. But many cooks are intimidated as to how to roast one up or fall back on a traditional rub and end up spending money on a lackluster roast. Fine Cooking is coming to the rescue with seven great standing rib roast recipes plus some how-to guides that will help up the sizzle factor!

What’s the difference between prime rib and a standing rib roast? None. Cut from the back of the upper rib section of the steer, it usually comprises a total of seven ribs starting from the shoulder (chuck) down the back to the loin. The term “standing” means the bones are included in the roast, which allows the roast to stand by itself.

Remember when cooking, fat is an important part of this roast—it protects the roast from drying out, bastes it while it cooks, and gives the meat incredible flavor. So, you can trim the roast of excess fat, but leave a thin layer (no more than 1-inch thick).

Meat cooks more quickly and evenly when it starts at room temperature, so let your roast stand on the counter, loosely covered, for approximately 2 hours before you cook it. If you’ve frozen your rib roast, let it thaw completely in the refrigerator, and don’t forget to let it come to room temp before you put it in the oven.

For more foolproof standing rib roast recipes, plus, how much standing rib roast per person to make, how long to cook a standing rib roast per pound, check out our roast meat cooking guides how to make a salt crust for a roast how to cook a holiday roast and how to carve a rib roast

And for more holiday suggestions, check out our other round-ups such as festive vegetable sides, holiday potatoes, Christmas soup and salad starters, roasted meats like Beef Wellington, plus bar cookies, fudge and showstopper holiday desserts. And, tell us about your favorite eggnogs on our Facebook page.

Standing Rib Roast for 2

You'll need to ask the butcher to cut you a 1- or 2-rib standing rib roast don't let the butcher break the bone. Combine butter, garlic, pepper and salt rub meat with the mixture, wrap well and freeze until solid (this can be done ahead of time. Slip roast into oven about 1 1/2 hours before you plan to eat.) Heat oven to 400. Remove meat from freezer and unwrap, being careful not to remove butter mixture Stand it on baking sheet (use piece of crumbled foil on either end of bone to keep rib upright.) Scrub potatoes, rub lightly with oil and place on pan with meat. Roast about 1 1/4-hours for rare (140) 1 1/2 -hours for medium-rare (160) or 1 3/4-hours for well-done (170). To be sure, use meat thermometer inserted in center of meat, not touching bone. Remove from oven and let stand about 5 minutes to carve. Cut entire roast into 2 slabs To make 4 to 6 servings use 2-or 3-rib cut and 4 or 6 potatoes. Use same amounts of seasonings and bake at same temperature.

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  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.

Watch the video: Σουβλάκια πεντανόστιμα με την καλύτερη συνταγή μαριναρίσματος


  1. Efron

    Without much exaggeration, we can say for sure that the post covered the topic 100 percent. :)

  2. Excalibur

    Did not hear such

  3. Nadim

    Prompt, where I can find it?

  4. Vunris

    Who told you?

  5. Augustus

    You are not right. We will discuss it. Write in PM.

  6. Gakora


Write a message