Beef Standing Rib Roast (Prime Rib)
Total Time
2 hours and 10 minutes
Prep Time
10 minutes
Cook Time
2 hours
Rating
4.95 out of 5 stars
(185)
Ingredients
6 servings
- 2.5 kg / 5 lb standing rib roast / prime rib (, bone in (Note 1)
- 1 onion (, unpeeled, quartered (brown, yellow, white)
- 1 head of garlic (, unpeeled, halved horizontally)
- 5 sprigs thyme
- 3 sprigs rosemary
- 150g/ 10 tbsp unsalted butter (, softened)
- 5 garlic cloves (, minced)
- 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
- 2 tsp finely chopped fresh thyme (or 1 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
- 1 1/2 cups beef broth/stock (, low salt)
- 2 1/2 cups dry red wine (Note 2)
- 1 tbsp cornflour/cornstarch (optional, Note 3)
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Preparation
Step 1
Prepare Beef
Step 2
Bring Beef to room temp: Take beef out of the fridge 2 - 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
Step 3
Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.
Step 4
Garlic Herb Butter: Mix together.
Step 5
Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
Step 6
Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
Step 7
Hot oven: Roast 20 minutes.
Step 8
Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
Step 9
Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 51°C / 123.8°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
Step 10
Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Internal temperature will rise to 56-58°C / 133-136.4°F (which is medium rare).
Step 11
Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
Step 12
Red Wine Sauce:
Step 13
Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
Step 14
Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
Step 15
Strain into bowl, pour into sauce jug.
Step 16
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