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Beef Standing Rib Roast (Prime Rib)

Succulent Beef Standing Rib Roast (Prime Rib) for Family Feasts

This Beef Standing Rib Roast (Prime Rib) is a flavorful centerpiece for family feasts, combining tender meat with aromatic herbs.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 piece Standing Rib Roast (Prime Rib) Bone-in cut recommended
  • 1 medium Onion Yellow or brown preferred
  • 4 cloves Garlic Leave unpeeled for milder flavor
  • 2 tablespoons Fresh Thyme Fresh preferred
  • 2 tablespoons Fresh Rosemary Fresh preferred
For the Herb Butter
  • 1 cup Unsalted Butter Softened
  • 4 cloves Minced Garlic
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Adjust to taste
For the Cooking Liquid
  • 2 cups Beef Broth/Stock Low-salt recommended
  • 1 cup Dry Red Wine Full-bodied preferred
  • 1 tablespoon Cornstarch Optional for thickening

Equipment

  • Roasting pan
  • Meat thermometer
  • mixing bowl
  • cutting board

Method
 

Cooking Steps
  1. Preheat the oven to 300°F (150°C).
  2. Prepare the roasting pan with quartered onions and halved garlic at the bottom.
  3. Mix softened unsalted butter, minced garlic, fresh thyme, fresh rosemary, salt, and black pepper in a bowl to create herb butter.
  4. Pat the rib roast dry and rub the herb butter mixture all over the roast.
  5. Place the roast fat-side up on the bed of onions and garlic in the pan; pour beef broth and red wine around it.
  6. Roast for approximately 3 hours or until a meat thermometer reads 130°F (54°C) for medium-rare.
  7. Let the roast rest uncovered for at least 20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 500mgVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for 2-3 months. Reheat in a low oven at 250°F (120°C).

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