Standing Rib Roast Cooking Time
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Standing rib roast
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
It is most often roasted “standing” on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving.
Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed.
While often referred to as “prime rib”, the USDA does not require the cut to be derived from USDA Prime grade beef.
Characteristics
A slice of standing rib roast will include portions of the so-called “eye” of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the “cap.” The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. It also may be grilled.
How Long to Cook a Standing Rib Roast?
There’s a reason why many gourmet restaurants offer a pricey prime rib steak menu. And it’s because its source- the standing rib roast– is one of the most impressive cuts of beef around. So, if you’re hoping to prepare some at home, it’s good to know the best ways to do it. And one important factor to note is how long you should cook it.
Standing Rib Roast
Ingredients
Directions
Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes.
Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes.
Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.
Choosing the Standing Rib Roast
Standing rib or prime rib roast is usually presented with the bone-in, but you’ll also find it with the bone removed, then tied back to the meat with strings. But note that cooking the roast with the bone gives a juicier result, while boneless prime rib roasts cook faster.
Also, grass-fed standing rib roast has more flavor, while grain-fed ones have better marbling and juiciness. And note that the price is determined by the grade, with Prime being the best, followed by Choice and Select.
Seasoning the Standing Rib Roast
You can season the standing rib roast with a dry spice rub or a herb butter mix. Some cooking methods suggest sticking fresh sprigs of rosemary and thyme into poked holes on the beef. The choice is fully yours in the end.
Bedding the Standing Rib Roast
It’s often suggested that you cook your standing rib roast on a bed of aromatics and vegetables. It elevates the meat for even cooking and adds an intense burst of flavor to the recipe. And this method works for almost all cooking techniques except grilling.
Cooking Time for Standing Rib Roast
The best way to cook standing rib roast is by observing two kinds of temperature; the pull and the target. Simply put, the pull temperature is the safe zone for taking the meat out. It works with the resting period, during which the carryover cooking pushes it to the target temperature. And the target temperature is your preferred level of doneness.
That said, the suggested cooking time for standing rib roast is 12 to 15 minutes per pound, with boneless ones taking about10 to 12 minutes. But what you should mostly look out for is the internal temperature and these parameters below;
| Rare | 115F pull temp, | 120F target temp. |
| Medium rare | 118F pull temp, | 125F target temp |
| Medium | 123F pull temp, | 130F target temp |
| Medium well done | 127F pull temp, | 135F target temp |
It’s never recommended to cook standing rib roast well done, as it’ll cause the meat to toughen. Also, ensure to check for these temperatures using a meat thermometer.
Standing Rib Roast of Beef
Ingredients
Directions
- Preheat the oven to 425 degrees.
- Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes.
- At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container.
- Remove the roast from the oven and allow to stand for 20 minutes before carving.
- After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bonesidedown on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached . Carve the boneless meat into 1/2-inch thick slices.
Classic Standing Beef Rib Roast
A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you’ll be sure to enjoy the results!
Ingredients
Directions
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Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
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Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
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Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
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Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
Nutrition Facts
Servings Per Recipe: 8
Calories: 551.1% Daily Value *Protein: 45.2g90 %Carbohydrates: 3.9g1 %Dietary Fiber: 0.1g1 %Sugars: 0.8gFat: 37.1g57 %Saturated Fat: 15g75 %Cholesterol: 142.4mg48 %Vitamin A Iu: 0.6IUNiacin Equivalents: 7.8mg60 %Vitamin B6: 0.6mg40 %Folate: 19.4mcg5 %Calcium: 24.6mg3 %Iron: 4.3mg24 %Magnesium: 44.1mg16 %Potassium: 625.8mg18 %Sodium: 273mg11 %Thiamin: 0.2mg19 %Calories From Fat: 333.5*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
