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This easy recipe for a standing rib roast guarantees foolproof results every time, making it a great choice for holiday entertaining and special occasions.
A prime rib roast on a white serving platter, one pieced carved, and horseradish cream sauce on the side.

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Whether you’re hosting a holiday celebration or a special Sunday dinner, this standing rib roast recipe is a smart choice for a main dish. It includes a classic horseradish cream sauce to complement the meat’s rich, beefy flavor and pairs well with simple side dishes that can be made in advance for an easy, yet impressive menu.

Notes From the MGC Kitchen

Cooking a standing rib roast (aka prime rib) to tender perfection requires little more than simple seasonings and careful attention to temperatures and roasting times, which is why it’s one of the easiest main dishes you can make for guests. Because the meat itself is so flavorful, we keep the seasonings simple (just salt, pepper, and olive oil) and make comforting side dishes to round out the meal. We use leftovers for roast beef sandwiches and freeze the rib bones for making soup.

All the ingredients needed to make prime rib with horseradish cream sauce: a 3-rib roast, minced shallots, olive oil, salt, pepper, sour cream, and horseradish.

Key Ingredients

This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.

  • FIRST CUT STANDING RIB ROAST (aka prime rib): Ask your butcher for a three-rib roast from the small end of the rack of ribs (see below for more info). It should weigh between 6 and 7 pounds, be nicely marbled, and have a layer of fat on the top. See below for shopping tips.
  • SHALLOT: We like the mild flavor a minced shallot sautéed in olive oil adds to the horseradish cream sauce. If you don’t have shallots, you could substitute a small clove of garlic.
  • SOUR CREAM: Sour cream is the base for the horseradish sauce. You can use regular or reduced fat.
  • CREAM: You can use heavy cream, light cream, or half-and-half in the sauce recipe.
  • HORSERADISH: Our recipe calls for a modest amount of horseradish in the sauce, but this can be easily adjusted according to taste. You may want to set aside a small amount of the sauce before adding the horseradish in case you have guests who aren’t fond of it.

How to Cook a Standing Rib Roast (Prime Rib)

This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.

PREPARE AND ROAST THE BEEF: In a small bowl, whisk together the olive oil, kosher salt, and black pepper. Rub the mixture all over the outside of the roast and set aside for an hour to come to room temperature. Preheat the oven to 450°F (425°F convection). Place the roast, fat side up, on a rack in a shallow roasting pan and roast for 15 minutes. Without opening the oven door, reduce the temperature to 350°F (325°F convection). Roast the beef for 45 minutes longer, then check its internal temperature by inserting an instant-read meat thermometer into the center of the meat.

A stainless steel roasting pan with a seasoned and tied, 3-bone prime rib roast on a rack.

CHECK FOR DONENESS: If you want your roast rare in the center and medium-rare to medium on the ends and around the edges, remove it when the thermometer registers between 110° and 115°F. Keep in mind that the roast will continue to rise in temperature as it rests before carving. See below for our complete internal temperature guide. If the roast temperature hasn’t reached the desired doneness, put it back in the oven and check it every 7 to 10 minutes to avoid overcooking. Once the roast reaches the desired temperature, remove it from the oven, tent loosely with foil, and let it rest for 20 to 30 minutes before carving.

MAKE THE HORSERADISH CREAM SAUCE: While the beef is resting, make the horseradish cream sauce. Heat the olive oil in a saucepan over medium heat. Add the minced shallot and cook until softened. Stir in the sour cream, cream, and horseradish, and season to taste with salt and pepper. Once the sauce is warmed, transfer it to a serving dish.

CARVE THE PRIME RIB AND SERVE: First, remove the bones from the meat by running your knife along the inside curve of the ribs as close to the bone as possible. Then, carve the roast into 1/2-inch thick slices and arrange them on a serving platter. Serve with the horseradish cream sauce on the side.

Internal Temperatures for Standing Rib Roasts

  • Rare: Red center, pink toward the edges – roast to 110° to 115°F.
  • Medium-Rare: Bright pink center, brown toward the edges – roast to 120° to 125°F.
  • Medium: Pale pink center, brown toward the edges – roast to 130°F.
  • Medium-Well: Brown from the center out to the edges – roast to 140°F.
A white serving platter with a cooked prime rib roast resting and waiting to be carved.

Tips for Success

  • BRING THE ROAST TO ROOM TEMPERATURE: Removing the roast from the refrigerator at least an hour before roasting helps get a good sear on the exterior.
  • CHOOSE THE RIGHT ROASTING PAN: Your roasting pan should be 2 to 3 inches deep and large enough to accommodate your roast easily so the dry heat of the oven can circulate around it easily. Whether or not you use a rack is up to you. The rib bones themselves serve as a natural roasting rack and prevent the meat from browning too much on the bottom. You can make a judgment based on how your roast sits on the pan.
  • START THE ROAST ON HIGH HEAT: Begin roasting your prime rib at 450°F in order to seal in the juices and develop a flavorful crust on the exterior. Cook for 15 minutes at this high temperature, then turn the oven down to 350°F without opening the oven door.
  • TEST FOR DONENESS AFTER 45 MINUTES: Test the internal temperature of your rib roast after 45 minutes of roasting at 350°F. Use an instant-read thermometer and check the chart below to find out the correct temperature for your desired degree of doneness.
  • RE-CHECK THE INTERNAL TEMPERATURE FREQUENTLY: Once you’ve checked the internal temperature at the 45-minute mark, re-check every 7 to 10 minutes until the roast is cooked to your liking. Even though the thermometer is called instant-read, leave it inserted for up to 30 seconds so the reading stabilizes.
  • LET THE ROAST REST BEFORE CARVING: Once your roast reaches the desired temperature, remove it from the oven, tent it loosely with foil and let it rest for 25 to 30 minutes. This allows the juices to be reabsorbed into the meat. Don’t rush it!

Frequently Asked Questions About Standing Rib Roasts (Prime Rib)

A great-tasting prime rib roast largely depends on the piece of meat you buy. Here’s what you need to know to make the best purchase for your needs.

What cut of beef is a standing rib roast?

A standing rib roast or prime rib is a tender cut of beef from the primal rib section of the cow, the same section rib-eye steaks come from. The word “prime” in prime rib refers only to the cut, not the grade of beef. If you want USDA Prime beef (as opposed to USDA Choice), look for additional labeling.

Are there different types of standing rib roasts?

A whole beef rib roast weighs approximately 16 pounds and has 7 ribs that graduate in size from one end of the rack to the other. As a rule, whole rib roasts are cut into two roasts, one 3-rib roast and one 4-rib roast. Butchers usually take the 3-rib cut from the loin end of the rack (aka first cut or small end). This cut is usually more tender and has fewer fat pockets, therefore, less waste. The 4-rib roast comes from the opposite end, closer to the shoulder. This cut has larger rib bones and contains more fat and connective tissue, which can make it more flavorful but less tender.

What are dry-aged rib roasts?

Dry-aged meat has been stored uncovered in a very cold refrigerator (36°F) for several weeks to allow the evaporation of moisture and the release of enzymes that break down connective tissue. The process increases tenderness and concentrates the beef flavor, but this extra quality comes at a rather hefty price. Choose according to your budget because USDA Choice and Prime grade roasts are perfectly delicious as well.

How large a roast should I buy?

As a general guideline, one rib will serve two people, but this can vary depending on portion sizes and accompanying side dishes. A 3-rib roast weighs between 6 and 7 pounds and should easily feed 6 people. The 4-rib roast typically weighs 8 to 10 pounds and should feed 8 to 10 people. The ratio of weight to servings on the 4-rib cut is smaller because the rib bones are larger and there is more trimming needed. No matter which size you buy, look for visible marbling in the meat and a layer of fat on the outside of the roast. Both provide natural basting during roasting.

How should I store my standing rib roast before cooking?

Once you’ve purchased your roast, you can store it for up to three days before cooking. Keep it tightly wrapped and store it in the coldest part of your refrigerator. If you’ll need to keep it longer, check with the butcher for a use-by date before buying.

One end slice and one center slice of prime rib on a cutting board, showing different levels of doneness.

Serving Suggestions

A prime rib roast is a cut of beef we generally reserve for entertaining, so we’ve got some favorites for appetizers and side dishes that best complement this entrée. Mushrooms and beef are a natural flavor pairing, so for appetizers, we recommend our Mushroom Puffs or Spinach Stuffed Mushrooms. For side dishes, we opt for good old American comfort food favorites like Creamed Spinach and Rustic Mashed Potatoes.

When it comes to wine, red wines with soft tannins and subtle spice enhance the beefy flavor of a standing rib roast. A couple of choices to consider would be a California Pinot Noir or Cabernet-Merlot blend.

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A white serving platter with a prime rib roast, one slice carved, horseradish sauce on the side.
5 from 2 votes

How to Cook a Standing Rib Roast (Prime Rib)

By Lynne Webb
This easy recipe for a standing rib roast guarantees foolproof results every time, making it a great choice for holiday entertaining and special occasions.
Prep: 5 minutes
Cook: 1 hour
Additional Time: 30 minutes
Total: 1 hour 35 minutes
Servings: 6 servings
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Ingredients

  • 1 3-bone standing rib roast (prime rib), about 6 pounds
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Horseradish Cream Sauce

  • 1 tablespoon olive oil
  • 2 tablespoons minced shallot
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 tablespoons prepared horseradish
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Instructions 

Prepare and roast the prime rib:

  • In a small bowl, whisk together the olive oil, kosher salt, and black pepper. Rub the mixture all over the outside of the roast and set aside for an hour to come to room temperature.
  • Preheat the oven to 450°F (425°F convection). Place the roast, fat side up, on a rack in a shallow roasting pan and roast for 15 minutes. Without opening the oven door, reduce the temperature to 350°F. Roast the beef for 45 minutes longer, then check its internal temperature by inserting an instant-read meat thermometer into the center of the meat.

Check for doneness:

  • If you want your roast rare in the center and medium-rare to medium on the ends and around the edges, remove it when the thermometer registers 115°F. Keep in mind that the roast will continue to rise in temperature as it rests before carving. See the recipe notes below for our complete internal temperature guide.
  • If the roast temperature hasn't reached the desired doneness, put it back in the oven and check it every 5 to 7 minutes to avoid overcooking. Once the roast reaches the desired temperature, remove it from the oven, tent loosely with foil, and let it rest for 20 to 30 minutes before carving.

Make the horseradish cream sauce:

  • While the beef is resting, make the horseradish cream sauce. Heat the olive oil in a saucepan over medium heat. Add the minced shallot and cook until softened, 3 to 4 minutes. Stir in the sour cream, cream, and horseradish, and season to taste with salt and pepper. Once the sauce is warmed, transfer it to a serving dish.

Carve the roast and serve:

  • If your roast didn't come tied with the rib bones separated from the meat, do it now by running a boning knife along the curve of the bone.
  • Remove the ribs from the roast, carve it into 1/2-inch thick slices, and arrange the slices on a serving platter. Serve with the horseradish cream sauce on the side.

Notes

Follow these tips to ensure your standing rib roast will be cooked to perfection:
BRING THE ROAST TO ROOM TEMPERATURE: Removing the roast from the refrigerator at least an hour before you begin roasting aids in getting a good sear on the exterior.
CHOOSE THE RIGHT ROASTING PAN: Your roasting pan should be 2 to 3 inches deep and large enough to accommodate your roast easily so the dry heat of the oven can circulate around it easily. Whether or not you use a rack is up to you. The rib bones themselves serve as a natural roasting rack and prevent the meat from browning too much on the bottom. You can make a judgment based on how your roast sits on the pan.
START THE ROAST ON HIGH HEAT: Begin roasting your prime rib at 450°F in order to seal in the juices and develop a flavorful crust on the exterior. Cook for 15 minutes at this high temperature, then turn the oven down to 350°F without opening the oven door.
TEST FOR DONENESS AFTER 45 MINUTES: Test the internal temperature of your prime rib after 45 minutes of roasting at 350°F. Check the chart below to find out the correct temperature for your desired degree of doneness.
RE-CHECK THE INTERNAL TEMPERATURE FREQUENTLY: Once you’ve checked the internal temperature at the 45-minute mark, re-check every 10 minutes until the roast is cooked to your liking. Even though the thermometer is called instant-read, leave it inserted for up to 30 seconds so the reading stabilizes.
LET THE ROAST REST BEFORE CARVING: Once your roast reaches the desired temperature, remove it from the oven, tent it loosely with foil and let it rest for 25 to 30 minutes. This allows the juices to be reabsorbed into the meat. Don’t rush it!
INTERNAL TEMPERATURES FOR STANDING RIB ROASTS
Always take the internal temperature at the center of the roast and use an instant-read thermometer for accuracy.
  • Rare: Red center, pink toward the edges – roast to 110° to 115°F.
  • Medium-Rare: Bright pink center, brown toward the edges – roast to 120° to 125°F.
  • Medium: Pale pink center, brown toward the edges – roast to 130°F.
  • Medium-Well: Brown from the center out to the edges – roast to 140°F.

Nutrition

Calories: 462kcal, Carbohydrates: 2g, Protein: 16g, Fat: 43g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 20g, Cholesterol: 82mg, Sodium: 226mg, Potassium: 307mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 157IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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9 Comments

  1. I made this instead of turkey for Thanksgiving and it turned out really well. It’ll be our new tradition because we all loved it and it’s so much easier and less messy than turkey.5 stars

    Reply

  4. Prime rib is my Dad’s absolute favorite and makes one every year for Christmas dinner! I’m hosting this year and boy, won’t he be impressed with this recipe?!? Thank you! 🙂

    Reply

  5. This is one of my husband’s favorite,only problem is being able to cook it rare enough for him but still done enough for me to be able to eat it.

    Reply