How to Cook a Standing Rib Roast (Prime Rib)
This standing rib roast recipe shows you how to cook prime rib with simple seasoning and precise temperature control for delicious, restaurant-quality results. Finished with a classic horseradish cream sauce, it’s a smart choice for holiday meals and special occasions where reliability matters.
Servings: 6 servings
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
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. Set aside for 1 hour to come to room temperature. This helps the roast cook more evenly.
- 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. After 15 minutes, reduce the temperature to 350°F without opening the oven door. Roast the beef for 45 minutes longer, then check its internal temperature.
Check for doneness:
- Insert an instant-read thermometer into the center of the meat, avoiding contact with the bone. Remove the roast when it reaches your desired internal temperature (see Notes below for a full temperature guide).
- If the roast hasn't reached the desired temperature by the initial check, put it back in the oven and check it every 5 to 7 minutes to avoid overcooking. Once it does reach temperature you're aiming for, 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, then reduce the heat to medium-low. 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 the rib bones weren’t separated from the meat before roasting, run a boning knife along the curve of the bones now. Remove the ribs, then carve the roast into 1/2-inch slices.
- Arrange the slices on a serving platter and serve with the horseradish cream sauce on the side.
Notes
INTERNAL TEMPERATURES FOR STANDING RIB ROASTS
Always take the internal temperature at the center of the roast. Avoid hitting bone, and use an instant-read thermometer. For best accuracy, leave it inserted for about 15 seconds to allow it to stabilize.
- RARE: Red center, pink toward the edges – roast to 110° to 115°F.
- MEDIUM-RARE: Bright pink center, brown near 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: 462 | Total Fat: 43g | Cholesterol: 82mg | Sodium: 226mg | Carbohydrates: 2g | Fiber: 0.2g | Sugar: 1g | Protein: 16g