Standing Prime Rib Roast Recipe | Crate & Barrel Canada

Standing Prime Rib Roast

Standing prime rib roast is a very traditional, showstopping main course. It feels intimidating but truly—there is very little hands-on work. The single most important tool you can have for this standing prime rib roast recipe is a good meat thermometer. Count on cooking your roast about 11–13 minutes per pound for rare and 13–15 minutes per pound for medium. Have your butcher cut the bones away from the roast and then tie it back together with string. This will keep your roast moist while cooking but make carving much easier.

TIME:

1 hour and 50 minutes

PREP:

5 minutes

YIELD:

Serves 8-10

Ingredients

1 three-rib (6–7 lbs.) standing rib roast (ask your butcher to cut bones away from roast and tie it back together)
2 tablespoons Kosher salt
2 teaspoons black pepper
2 tablespoons olive oil

Directions

Season the roast all over with the salt and pepper and let it sit at room temperature for an hour.
Preheat the oven to 450°F. Place the roast, bones down and fat side up, into a roasting pan and transfer to the lower third of the oven. Roast for 20 minutes. Reduce temperature to 325°F and continue cooking until an instant-read thermometer reads 145°F—about 1 hour and 30 minutes—for a medium-rare roast. The time will heavily depend on the size and shape of the roast, your oven and how cold the roast was when it went into the oven.
Let the roast rest for 15 minutes, remove kitchen string, cut away the bones and carve. Serve at once.

Notes: Always carve against the grain. Make sure to let the meat rest so it has time to soak up all of the pan juices. It is perfectly acceptable to serve carved meat warm or at room temperature so there is no need to rewarm it, which is quite difficult to do without overcooking. Meat cooked bone-in takes longer but is always juicier and more flavorful. You can use the bones to make a broth once the feast is complete.