Description
A foolproof standing rib roast recipe using the reverse sear method, featuring a flavorful garlic herb butter crust and perfectly rosy, medium-rare center. Ideal for holiday dinners and special occasions.
Ingredients
Scale
- 1 (4-5 pound) bone-in standing rib roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1/2 cup (1 stick) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups beef broth, low-sodium
- 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour (optional)
Instructions
- Prep the Roast (At Least 24 Hours Before): Pat the roast dry with paper towels. Generously season all sides with 2 tablespoons kosher salt and 1 tablespoon black pepper. Place on a wire rack over a baking sheet and refrigerate, uncovered, for at least 12 hours, up to 24 hours.
- Make the Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix until well combined. Can be made a day ahead; bring to room temperature before using.
- Bring the Roast to Room Temperature: About 2 hours before cooking, remove roast from fridge and let sit on the counter on the rack.
- Preheat the Oven & Apply the Butter: Preheat oven to 225°F (107°C). Pat roast dry again. Rub garlic herb butter all over the roast, covering every surface.
- Slow Roast: Place roast bone-side down on rack in roasting pan. Insert meat thermometer into thickest part, avoiding bone. Roast at 225°F (107°C) until internal temperature reaches 120-125°F (49-52°C) for medium-rare, about 3 to 4 hours. Start checking after 2.5 hours.
- Rest the Roast (First Rest): Remove from oven, tent loosely with foil, and let rest for 30 to 45 minutes. Internal temperature will rise 5-10 degrees.
- The Final Sear: While roast rests, heat a large cast iron skillet over high heat with a tablespoon of high-smoke-point oil. Once shimmering, sear roast for 1-2 minutes per side until deep golden-brown crust forms on all sides.
- Make the Au Jus (Optional): After searing, pour off excess fat from skillet, leaving about 2 tablespoons. Place over medium-high heat. Add red wine and scrape up browned bits. Let wine reduce by half, about 2 minutes. Add beef broth and bring to a simmer. Cook 5-7 minutes until slightly reduced. Whisk in 2 tablespoons butter until melted. For thicker gravy, whisk in flour and cook 1 minute. Season with salt and pepper. Strain through fine-mesh sieve if desired.
- Carve and Serve: Transfer seared roast to cutting board. Remove twine and bones. Slice against the grain into thick slices. Serve immediately with warm au jus.
Notes
Dry brine the roast for at least 12 hours (up to 24) for best flavor and crust. Trust your thermometer over cooking time. The first rest after slow roasting is crucial for carryover cooking and juice redistribution. Get the pan screaming hot for the final sear to avoid overcooking the interior. The roast can be held at room temperature for up to 2 hours after the first rest before searing.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 600
- Sodium: 700
- Fat: 42
- Saturated Fat: 19
- Carbohydrates: 1.5
- Protein: 47
Keywords: standing rib roast, prime rib, reverse sear, garlic herb butter, holiday roast, beef roast, Christmas dinner