This Standing Rib Roast recipe is pure holiday magic in one gorgeous cut of beef! This prime rib is seared at high temp then slow roasted with a beautiful herby mustard crust then topped with a rich red wine demi glace.
This juicy beef roast is cooked medium rare in the center and most of the way throughout with the ends being more well done. This makes it perfect for small or large family gatherings at Christmas dinner, holidays, family dinners or any time you want to impress your guests!
I love serving Homemade Au Gratin Potatoes and Green Beans with Bacon and Vinegar with this roast or an Air Fryer Ribeye Steak.
A Quick Glance At The Recipe
- ✅Done in: 2 hours 20 minutes
- 🛒Ingredients: 12, plus crusty bread
- 🍽️Serves: 10 servings but can be adjusted up or down by weight
- 💪Difficulty: Easy - you'll be surprised!
- 👩🍳Cook Method: Oven - Sear + roast
- ⏰Make Ahead Friendly: Make ahead and reheat or use for sandwiches
Why You'll Love This Recipe
- Simple yet elevated technique that brings maximum value with minimum prep.
- Learn to make a red wine demi glace.
- Adaptable for any size gathering - choose the size roast that works for you.
- Leftovers work great for making a Chimichurri Steak Sandwich.
Jump to:
Recipe Ingredients
- Standing Rib Roast: This cut of beef can be found at your local butcher and some local grocery stores.
- Dijon Mustard: This adds an amazing flavor to the outside crust of the rib roast
- Thyme & Rosemary: Fresh herbs are the way to go here, bringing a ton of flavor.
- Red Wine: Red wine is the main flavor of the sauce and pairs so well with the Standing Rib Roast. Any dry red wine will work, I generally use a cabernet sauvignon. The same type I use when cooking red wine braised short ribs.
- Stock: I like to use a mix of beef and chicken stock for this sauce to really add richness to the demi glace.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Use a reverse sear method as done in this Reverse Sear Beef Tenderloin recipe rather than the traditional method described here. Either work, but it's a fun new cooking method to learn if you've never tried!
- Try a creamy horseradish sauce instead of or in addition to red wine demi.
How To Make A Standing Rib Roast
Step 1: Let your bone in prime rib roast rest at room temp before rubbing with salt and pepper.
Step 2: Mix mustard with herbs and spices and spread over the roast.
Step 3: Roast until the temperature reads 120°F.
Step 4: Prepare demi glace and serve over sliced roast.
Expert Cooking Tips
- Over cooking a bone in prime rib roast will ruin it. Remove it from the oven when a digital thermometer says it's at 115°F-120°F. The temperature will continue to climb but this will give you a nice medium rare. The ends will be more done than the center so if you have a person or two who prefers that, it all works out.
- Ask the butcher or grocer to cut the bones back and tie them on. That way you still have the bones for flavor and to hold the rib roast up off the pan while cooking but it makes it super easy for you to take the bones off before cutting. this allows your end product to be boneless when serving guests.
- Let the rib roast rest for 20-25 minutes.
- Slice about a ¼ inch thick. Of course you can go thicker if you like but that's a decent portion when you've got sides to go with it.
Recipe FAQs
A standing rib roast, also known as prime rib, is a cut of beef from primal rib section of a cow. A standing rib roast still has the rib bones attached.
This is the same section that ribeye steaks are cut from. In general this cut of meat has a good amount of marbling and flavor. Marbling is the fat that runs through the meat and gives it its delicious flavor. I recommend buying Prime or Choice cuts.
Pull your bone in prime rib roast when it reaches 115°F-120°F in the center. After allowing the prime rib to rest for 20-25 minutes before cutting into it, the temperature will have risen another 5-10 degrees. This is called carry-over cooking and it happens with every piece of meat after being cooked. The larger the meat, the more the temperature will rise after being removed from the cooking source.
Yes, tying the bones makes bone removal and slicing much easier at the end of the resting process. Ask your local butcher or grocery store to cut and tie the bones on your bone in prime rib roast for you to eliminate that step and remove any angst you may have surrounding that process.
🧁Krista's Food Truck & Mom POV
As a food truck chef and mom I'm always thinking of recipes that can be made and then reused in a faster fashion. In walks the bone in prime rib roast...
We are making this Sunday night for a fun and impressive dinner, maybe even smoking it to serve on the food truck then using the leftovers throughout the week. No fuss, tons of flavor.
It gets packed into the girls school lunch, made into steak sandwiches for lunch or dinner - topped with chimichurri salsa of course! Eaten as steak and eggs for a quick before school breakfast, steak omelets, quesadillas and more!
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📖Recipe
Standing Rib Roast
Ingredients
Standing Rib Roast
- 4 bone standing rib roast
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 2 teaspoon black pepper
- ⅓ cup Dijon mustard
- 2 tablespoon garlic cloves minced, about 14 cloves
- 1 tablespoon fresh thyme stemmed and rough chopped
- 2 teaspoon fresh rosemary stemmed and fine chopped
- 1 teaspoon Worcestershire sauce
Red Wine Demi Glace
- ½ cup unsalted butter + 2 tbsp divided
- ¾ cup yellow onion small dice
- 2 teaspoon garlic minced
- ½ cup all purpose flour
- 1 cup red wine I like cabernet sauvignon
- 2 cups beef stock
- 2 cups chicken stock
- tt** kosher salt
- tt** black pepper
Instructions
Making the Standing Rib Roast
- Preheat the oven to 450°F and mix the salt and pepper together in a small bowl
- Let the rib roast sit out for 30 minutes to take the chill off then rub it with 1 tablespoon of olive oil and the salt and pepper mix
- Place the rib roast on your sheet tray or roasting pan, bone down, and roast for 25 minutes
- In a small bowl mix the Dijon, minced garlic, fresh thyme, fresh rosemary and Worcestershire sauce
- Remove the rib roast from the oven and turn the temp down to 350°F. Rub the Dijon mix all over the rib roast being careful not to burn yourself then place it back in the oven for an additional 1 hour 30 minutes - 1 hour 45 minutes (times will differ if you get something other than a 4 bone rib roast)
- Check the temperature of the rib roast after 1 hour and 30 minutes and remove it from the oven when the middle of the rib roast reads 120°F
- Loosely tent the rib roast with aluminum foil and allow to rest for 20-30 minutes before slicing
Making the Red Wine Demi Glace
- In a medium sauce pot over medium - low heat melt ½ cup butter then add the minced onion. Let cook, stirring around for 1-2 minutes
- Add a pinch of salt and the minced garlic. Stir for 30 seconds until garlic is fragrant
- Add the flour and cook over low heat or just above for 3 minutes, stirring almost constantly
- Slowly pour in the red wine while whisking continuously. Pour in the beef and chicken stock, still whisking
- Continue whisking to prevent lumps until the mixture comes to a simmer. Let the red wine demi simmer until it reduces by about ⅓. Don't skip this part, it makes a huge difference in taste
- Turn the heat off, taste and add salt or pepper if you'd like
Serving the Standing Rib Roast
- Slice pieces about ¼-½ inch thick and top with red wine demi. Enjoy!
Notes
- Take the rib roast out when a digital meat thermometer reads 120°F in the very center of the roast. The temperature will rise as you let it rest for the next 15-20 minutes and you'll have a beautiful medium rare rib roast.
- **tt means "to taste" - meaning add the amount you like until you're satisfied with the taste. Likely just a pinch of each into the red wine demi
- To make this recipe gluten free you can omit the flour in the sauce and thicken it with corn starch. Once you add the red wine to the onion and garlic mix then let it reduce by about ⅓. Then add the chicken and beef stock and let that reduce by ⅓ again. Mix 2tbsp cornstarch with cold water and slowly drizzle it into the sauce while constantly whisking. Sauce must be boiling when you add the cornstarch for it to reach full thickening capability.
Tammy
This recipe was absolutely delicious! I was nervous about trying make this. With the step by step recipe it couldn’t have been easier! Off the charts delicious!
Krista Stechman
One of our favorites!! Thank you!