Roasting your rib eye on the bone ensures the maximum amount of favour penetrates the meat. It also makes a majestic and dramatic cut to serve. Cooking this low and slow in a cooler oven ensures that the meat cooks evenly throughout. This is an expensive prime cut so it doesn’t need much flavour additions but serve it with a selection of your favourite roast beef sides and an optional red wine sauce. Or make your own gravy with the pan vegetables and jus.
Prime rib roast is not something you can easily find on the shelf of a supermarket (in South Africa) so you will need to seek it out from a butcher. I ordered mine from Ryan Boon who French trimmed it for me too. It’s marbled, juicy and delicious and worth finding the best grass-fed piece you can. I advise cooking it to medium-rare and it’s better to undercook it vs overcooking it. The cut is on the bone it will carry over cooking for a while after you have taken it out of the oven. It’s important to let it rest before cutting it. If you find it’s too rare after slicing, you could always quickly sear it in a skillet.
I developed this recipe to pair with Lievland Vineyards Cabernet Sauvignon and it was a match made in heaven. Roast beef and cab go together perfectly. ‘A South African expression of this classic varietal, striking a perfect balance between old-world austerity and new world exuberance. A small addition of Cinsault grapes lifts the aromatics and contributes vibrant fruit flavours, while the dark fruit of the Cabernet Franc grape contributes to overall structure and depth.’
Recipe – serves 8 peoplePrint
Standing rib roast (prime rib on the bone)
A delicious and succulent standing rob roast (prime rib on the bone)
2.5kg/ 5lb standing rib roast / prime rib with bones trimmed
Neutral oil to sear
1 onion cut into 8ths
About 4 – 6 sprigs of rosemary
6 sprigs of thyme
+-4 Tbsp butter
1 head of garlic cut in half horizontally
Salt & pepper
Tinfoil to cover the bones
Red wine sauce (optional):
1 ½ cups beef broth/stock
2 cups red wine
1 Tbs cornstarch
Prepare your rib roast by tying each rib with string or ask your butcher to do this.
When you are ready to make your roast, take it out of the fridge at least 2 – 3 hours before so that it gets to room temperature. This is very important as it is a big cut of meat. Season it well on all sides with salt & pepper.
In a cast-iron skillet, heat a splash of neutral oil and then, sear each side of the meat until caramelized on all sides. Remove and set aside briefly while you wipe down the pan if you are using it in the oven too.
Place the cut onion, head or garlic, sprigs of thyme and rosemary in the bottom of the pan. This serves as a trivet that elevates the meat above the pan while roasting and preventing any burning or excessive smoke. You can use these roasted vegetables as a base for gravy or sauce for the meat later.
Preheat to oven to 240C/460F (conventional) or 220C/430F (fan/convection). Adjust the shelf so beef will be sitting in the middle of the oven – (or one below the middle if it is on the fan setting). Place the seared meat onto the vegetables and slather over the butter.
Cook the meat for 20 minutes at high heat then remove and baste with the butter in the pan. Turn the oven down to 150C / F and cook for a further 1.5 hours or until the internal temperature of the meat registers the following:
Rare: Out the oven @ 46°C/115°F – Final temp after resting – 49°C/120°F
Medium rare: Out the oven @ 48°C / 118°F – Final temp after resting – 52°C / 125°F
Medium: Out the oven @ 51°F/123°F – Final temp after resting – 55°F / 130°F
Medium well-done: Out the oven @ 53°C / 127°F – Final temp after resting – 57°C / 135°F
Remove from the oven when it has cooked to your preferred degree. Bearing in mind the outer part should be a little more well done than the middle. Allow your meat to rest for at least 20 minutes loosely covered with tin foil.
Serve with your favourite roast beef sides, a hearty gravy or red wine sauce.
Keywords: roast beef, standing rib roast, prime rib on the bone, cabernet sauvignon, recipe
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