The standing rib roast, often referred to as prime rib, is a celebrated dish for holidays and special occasions like Christmas. Known for its rich flavor and impressive presentation, this dish might seem intimidating, but with the right steps, it can be surprisingly simple to prepare.
The History and Origin of Standing Rib Roast
The origins of the standing rib roast date back to England in the 18th century. During this period, large cuts of beef were a mark of luxury, often served at banquets and festive gatherings. The name “standing rib roast” comes from the way the meat is cooked — standing on the rib bones, which act as a natural roasting rack. This method not only enhances the flavor but also helps retain the juiciness of the meat.
As European settlers moved to America, they brought this culinary tradition with them. Over time, the dish gained popularity in the United States, especially during Christmas dinners. The term “prime rib” became widely used, though not all standing rib roasts come from USDA Prime-grade beef. Regardless of the grade, this cut remains a symbol of festive dining and is often the centerpiece of celebratory meals.
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Easy Standing Rib Roast: A Classic Feast Made Simple
Course: MainCuisine: American, UKDifficulty: Easy6
servings5
minutes1
hour30
minutes440
kcalThis prime rib roast is tender and juicy with a flavorsome garlic and black pepper crust that will impress your guests! A delicious centerpiece for your holiday meal.
Ingredients
1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste
Directions
- Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.
- Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.
- Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).
- Remove from the oven and let beef rest for 10 to 20 minutes, then remove the foil and carve.
Notes
- Bone-In vs. Boneless:
Bone-in roasts offer more flavor and act as a natural rack for even cooking. If you prefer boneless, adjust the cooking time slightly as boneless roasts cook faster. - Resting is Essential:
Never skip the resting period after cooking. This step ensures the juices redistribute, preventing them from spilling out when slicing.
