Herb Crusted Standing Rib Roast (Prime Rib)
IndyScan.com always get lots of hits from people looking for holiday food ideas. I first posted this back in 2008 and every December it gets several hundred views. I thought I’d re-post this to make it easier to find for those of you looking for it.
The holidays are the time to break out the big guns and impress your friends and family. We cooked our first standing rib roast a few years ago and it’s the go to dish for at least one family gathering each year. A standing rib roast is NOT a cheap cut of meat but you’ll be surprised how many people you can feed with one of these, so when you break it down per person it’s not as bad as you think.
You order your standing rib roast by the bone. Plan on feeding 2 people per bone and don’t go less than 3-4 bones or you might as well cook streaks. A quality instant read thermometer is key to cooking the perfect roast. You can ball park the doneness with a timer but only a thermometer will tell you how far the inside has cooked. Do yourself a favor & don’t ruin an expensive piece of meat by winging it.
I keep it simple when cooking my roast:
Herbs de Provence
That’s it! Make sure you bring your roast to room temperature (30-45 min) before cooking or you can guarantee it will be raw when the outside is done.
Put oven rack in lower third of oven and preheat oven to 450°F.
Put beef, fat side up, in a small roasting pan and brush on a light coating of olive oil. Sprinkle all over with salt, pepper and herbs.
Roast beef 20 minutes.
Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more.
Transfer beef to a cutting board and let stand, uncovered, 25-30 minutes.
Meat will eventually reach 125°F (medium-rare).
Adjust the cooking time accordingly to reach the desired doneness. End pieces will be more done than the center pieces so you should be able to make everyone happy.
Be sure to accompany this roast with a delicious Red Wine Sauce. Enjoy & happy holidays!