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The Ultimate Foolproof Standing Rib Roast with Garlic Herb Butter

A juicy standing rib roast, perfectly cooked medium-rare, with one thick slice cut off, showing the herb crust.
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Create a show-stopping, juicy, and tender standing rib roast with a flavorful garlic herb crust using the reliable reverse sear method. This recipe simplifies cooking a premium centerpiece for your holiday dinner or special occasion.

Ingredients

Scale
  • 1 (5-7 pound) bone-in standing rib roast (prime rib), 2-3 ribs
  • 3 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced

Instructions

  1. Remove the standing rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come close to room temperature.
  2. Preheat your oven to 250 degrees Fahrenheit. This is the low-temperature phase of the reverse sear.
  3. In a small bowl, combine the softened butter, minced garlic, dried thyme, dried rosemary, and garlic powder. Mix until you form a thick herb butter paste.
  4. Pat the entire surface of the roast dry with paper towels. Season generously all over with kosher salt and black pepper.
  5. Rub the garlic herb butter mixture evenly over the entire surface of the roast.
  6. Place the roast, fat side up, on a wire rack set inside a sturdy roasting pan.
  7. Place the pan in the preheated 250°F oven. Cook until the internal temperature reaches 115 degrees Fahrenheit for medium-rare, checking with a meat thermometer inserted into the thickest part of the meat, avoiding the bone. This low-temperature cooking can take 2.5 to 4 hours depending on the size of your roast.
  8. Once the roast reaches 115°F, carefully remove it from the oven. Increase the oven temperature to 450 degrees Fahrenheit.
  9. Let the roast rest on the counter for 15 minutes while the oven heats up.
  10. Return the roast to the 450°F oven. Roast for 10 to 15 minutes, or until the exterior develops a deep brown, flavorful crust. Monitor closely to prevent burning.
  11. Remove the roast from the oven when the internal temperature reaches 125 to 130 degrees Fahrenheit for a perfect medium-rare finish.
  12. Transfer the roast to a cutting board. Tent it loosely with foil and let it rest for at least 20 minutes before slicing between the bones and serving. The internal temperature will rise during resting.

Notes

  • For a richer crust flavor, you can sear the roast on the stovetop in a hot, oiled cast-iron skillet before the low oven cook, but this is optional for the reverse sear method.
  • If you prefer medium doneness, pull the roast from the oven at 135°F after the high-heat sear.
  • Save the pan drippings to make a simple red wine pan gravy to serve alongside your juicy beef roast.

Nutrition

Find it online: https://delishcraze.com/perfect-standing-rib-roast-recipe-garlic-herb/