Best Standing Prime Rib Recipe: Don't Wait for a Special Occasion by Gregg Halstead
I only recently learned just how many ways beef roasts can be cooked. Standing prime rib is one option, and as far as I’m concerned, it’s the best. My younger son and I are the carnivores in the family, while my older son and wife are more herbivores. They are not vegetarian, though they don’t crave meat like I do. So I’m the one more likely to cook and grill meat in the house.
This prime rib recipe is my kind of recipe! If you ask me, standing rib roast is the official prime rib, the one with the best flavor and juiciness of all the various cuts. I personally think that anything cooked with the bone is juicier, but you can follow this recipe either with or without the bone. Serve this juicy baked prime rib recipe with potatoes of your choice. My favorite is garlic mashed potatoes.
Probably the biggest, most common mistake people make when cooking a roast is not remembering that the beef continues to cook while it rests. It will rise by around 5 to 7 degrees F. Therefore, you need to take the prime rib out of the oven before your “target temperature.” For example, the target temperature for medium rare prime rib is 120 degrees F. You would want to remove the beef from the oven at around 113 degrees F.
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 3 hours 30 minutes
- 1 prime rib roast (5-rib chine bone removed), about 13 pounds
- 2 teaspoons kosher salt
- 1/3 cup Dijon mustard
- 2 tablespoons garlic, minced
- 1 tablespoon chopped thyme leaves
- 2 teaspoons coarsely ground pepper
- 3 tablespoons extra-virgin olive oil
Here’s how to make it:
- Take the meat out of refrigerator and leave out at room temperature for 1 hour. Preheat your oven to 450 degrees F.
- Set meat bone side down in a roasting pan. Season it lightly with kosher salt. Roast the beef in the lower third of the oven for 20 minutes. Remove meat from oven and lower the temperature to 350 degrees F.
- While the meat cooks, mix mustard, garlic, thyme, pepper and 2 teaspoons kosher salt in a small bowl to create the mustard coating. Whisk in olive oil.
- After the 20 minutes of cook time, brush the top and sides of meat with the coating, then roast for about 1 1/2 hours longer, turning the roasting pan two to three times to ensure even cooking/browning. (You’ll know the meat is done when an instant-read thermometer inserted in the center of the roast, at the thickest part, reads 120 degrees F for medium rare. If you prefer your prime rib cooked medium, cook it to an internal temperature of 130 degrees F.)
- Transfer the prime rib to a carving board, cover it loosely with foil (not as loose as a “tent”) and let rest for 20 to 30 minutes. After it rests, turn the roast on its side and remove bones. The easiest way to do this is to run a long and sharp knife between the bones and meat. Set bones aside, then turn meat right side up.
- Carve roast about 1/4- to 1/2-inch thick and transfer slices to warmed plates. Pour roasting juices over the prime rib.
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