Standing rib roast (prime rib on the bone)

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Standing rib roast (prime rib on the bone) recipe

This standing rib roast (prime rib on the bone) is an impressive and delicious show-stopping roast. The bones have been French-trimmed to keep them neat and dramatic.

Roasting your rib eye on the bone ensures the maximum amount of flavour 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 many 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.

Standing rib roast (prime rib on the bone) recipe

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. 

Standing rib roast (prime rib on the bone) recipe

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.’

Standing rib roast (prime rib on the bone) recipe

How  to cook Prime Rib on the bone

Preheat to oven to 240C/460F (conventional) or 220C/430F (fan/convection). Adjust the shelf so the 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 / 300F 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 the prime rib roast 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.

Side dishes to serve with prime rib roast:

How to make the best roast potatoes

How to make hte best ever duck fat roast potatoes

My best recipes for vegetables on the side

The best whole-roasted cauliflower in the world

Roasted sweet potato with parsley & walnut pesto

The best-ever carrots cooked in carrot juice

For more delicious meaty recipes:

Herb-crusted rack of lamb

Beef & mushroom pie

Beef bourguignon

Lamb shank pie with red wine, rosemary & bay

Recipe  – serves 8 people

Standing rib roast (prime rib on the bone)

A delicious and succulent standing rob roast (prime rib on the bone)
Print Recipe
Standing rib roast (prime rib on the bone) recipe
Prep Time:10 minutes
Cook Time:2 hours

Ingredients

  • 2.5 kg/ 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

Instructions

  • 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 the 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.
Servings: 6
Author: Sam Linsell

 

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