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–+ servings
Prime Rib - Standing Rib Roast

Standing Rib Roast

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Our foolproof standing rib roast recipe is the perfect choice for an easy, yet impressive main dish for a holiday or special occasion dinner.
Course Beef
Cuisine American
Prep Time 5 mins
Cook Time 1 hr
Additional Time 30 mins
Total Time 1 hr 35 mins
Servings 6 to 8 servings
Calories 207
Author Lynne Webb

Ingredients

  • 1 three-bone standing rib roast
  • 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
  • 1-1/2 to 2 tablespoons minced shallots
  • Pan drippings with enough beef stock added to equal 1 cup
  • 2 tablespoons prepared horseradish
  • 1/4 cup heavy cream
  • 1/4 cup sour cream

Instructions

  • About an hour before you are ready to roast the beef, combine the olive oil, kosher salt, and black pepper in a small bowl.
  • Remove the beef from the refrigerator and rub the oil and salt mixture all over the outside of the meat. Set aside for one hour to come to room temperature.
  • Preheat the oven to 450°F.
  • 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 for 45 minutes, then check the internal temperature of the roast by inserting an instant-read meat thermometer into the center of the meat.
  • If you want your roast rare in the center (see notes) and medium-rare to medium on the ends remove the roast when the thermometer registers 115°F.
  • Keep in mind that the roast will continue to rise in temperature as it rests before carving and the ends will be cooked a little bit more. This enables you to offer your guests a range of doneness.
  • For medium-rare in the center and medium to medium-well on the ends, remove the roast when the thermometer registers 120°F to 125°F.
  • If the roast temperature hasn't reached the desired doneness, put it back in the oven and check it every 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.
  • While the beef is resting, begin making the Horseradish Cream Sauce by heating the olive oil in a saucepan over medium heat.
  • Add the minced shallot and cook until softened, 3 to 4 minutes.
  • Stir in the pan drippings and beef stock, increase the heat to high and cook until the liquid has reduced by half, 7 to 8 minutes.
  • Strain out the shallots (this step is optional) and return the sauce to the stove over medium heat.
  • Whisk in the horseradish, heavy cream and sour cream and heat through.
  • Season the sauce to taste with salt and pepper and keep warm over low heat.
  • To carve the roast, slice the meat off the ribs by running a boning knife along the curve of the bone. They should separate fairly easily.
  • Carve the roast into 1/4 to 1/2-inch thick slices and arrange on a serving platter.
  • Serve with the Horseradish Cream sauce on the side.

Tips for Making This Recipe

Standing Rib Roast Doneness Descriptions

  • Rare: Red center, pink toward the edges
  • Medium-Rare: Bright pink center, brown toward the edges
  • Medium: Pale pink center, brown toward the edges
  • Medium-Well: Brown from the center out

Nutrition

Calories: 207kcal | Carbohydrates: 2g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 35mg | Sodium: 627mg | Sugar: 1g