Description
A classic Beef Standing Rib Roast (Prime Rib) recipe that features a garlic herb butter crust and a rich red wine sauce. This roast is slow-cooked in the oven to medium rare perfection, delivering tender, flavorful beef ideal for special occasions and elegant dinners. Served best with sides like Paris mash and garlic sautéed spinach, this timeless dish brings a steakhouse experience to your home kitchen.
Ingredients
Scale
Beef and Aromatics
- 2.5 kg / 5 lb standing rib roast / prime rib, bone in
- 1 onion, unpeeled, quartered (brown, yellow, or white)
- 1 head of garlic, unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
Garlic Herb Butter
- 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
For the Sauce
- 1 1/2 cups beef broth/stock, low salt
- 2 1/2 cups dry red wine
- 1 tbsp cornflour/cornstarch (optional)
Instructions
- Prepare Beef: Remove the beef from the fridge 2 to 3 hours before cooking to bring it to room temperature for even cooking. Pat dry with a paper towel to remove any moisture.
- Preheat Oven: Preheat your oven to 240°C / 460°F (220°C fan). Adjust the oven rack so that the beef will be positioned in the middle of the oven for even heat distribution.
- Make Garlic Herb Butter: In a bowl, combine softened unsalted butter, minced garlic, chopped fresh rosemary, chopped thyme, salt, and black pepper thoroughly to create a fragrant herb butter.
- Set Up Roasting Bed: Place quartered unpeeled onion, halved garlic head, and fresh herb sprigs into a heavy-based ovenproof skillet or roasting pan, forming a bed for the beef.
- Apply First Butter Layer: Spread a thin layer of the garlic herb butter on the underside (bone side) of the beef. Place the beef on the roasting bed, butter side down. Then, spread approximately two-thirds of the remaining butter on the top and sides of the beef, reserving some for later.
- Initial Roast at High Heat: Roast the beef in the hot oven for 20 minutes to sear and begin browning the crust.
- Apply Second Butter Layer and Reduce Temperature: Remove the roast from the oven and spread the remaining herb butter evenly over the top. Reduce the oven temperature to 120°C / 250°F (100°C fan).
- Slow Roast: Continue roasting for approximately 1 1/2 hours, basting the beef every 30 minutes with pan juices. Monitor the internal temperature regularly, aiming for 51°C / 123.8°F for medium rare doneness.
- Rest the Beef: Transfer the roast to a plate and cover loosely with foil. Let it rest for 20 to 30 minutes. The internal temperature will rise to 56-58°C / 133-136.4°F, achieving perfect medium rare.
- Slice and Serve: Slice the beef to your preferred thickness and serve with the prepared red wine sauce. Ideal accompaniments include Paris mash and garlic sautéed spinach for a classic steakhouse experience.
- Prepare Red Wine Sauce: Place the roasting skillet with onion, garlic, and herbs on the stovetop over high heat. Add the dry red wine and beef stock, bringing the mixture to a rapid simmer. Reduce by approximately two-thirds until about 1 1/2 cups of liquid remain (around 10 minutes).
- Thicken Sauce: Lower heat to medium. In a small bowl, mix cornflour with 2 tablespoons of water to form a slurry. Gradually drizzle half into the simmering sauce, stirring constantly to thicken within one minute. Add more slurry if desired for a thicker consistency.
- Strain and Serve Sauce: Strain the sauce through a fine sieve into a bowl to remove solids, then pour into a sauce jug. Serve alongside the sliced prime rib.
Notes
- Note 1: Bone-in standing rib roast offers more flavor and juiciness compared to boneless.
- Note 2: Use a good quality dry red wine for the sauce to complement the rich beef flavor.
- Note 3: Cornflour/cornstarch is optional but helps to thicken the red wine sauce for a silky texture.
- Note 4: For different doneness levels, adjust internal temperature accordingly: rare at about 48°C (118°F), medium at 60°C (140°F).
- Bringing beef to room temperature before roasting ensures even cooking throughout the roast.
- Resting the roast post-cooking allows juices to redistribute, making the meat tender and moist.
- Prep Time: 15 minutes plus 2-3 hours to bring beef to room temperature
- Cook Time: 1 hour 50 minutes (20 minutes high heat + 90 minutes slow roast)
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: beef standing rib roast, prime rib, garlic herb butter roast, red wine sauce, slow roasted beef, steakhouse roast
