Introduction
When it comes to an impressive centerpiece for a special meal, a standing rib roast, also known as prime rib, is hard to beat. This tender, flavorful cut of beef is perfect for gatherings and festive occasions. With a well-seasoned herb and garlic butter crust and a rich red wine sauce, this recipe will surely impress your guests.
Detailed Ingredients with measures
Beef
2.5 kg / 5 lb standing rib roast / prime rib (bone-in)
Vegetables
1 onion, unpeeled and quartered (brown, yellow, or white)
1 head of garlic, unpeeled and halved horizontally
Herbs
5 sprigs thyme
3 sprigs rosemary
Butter and Flavorings
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
Liquids
1.5 cups low-sodium beef broth/stock
2.5 cups dry red wine
1 tbsp cornflour/cornstarch (optional)
Prep Time
Prep Time
2 hours (to bring beef to room temperature)
Cook Time
Approximately 1.5 hours
Total Time
Approximately 3 hours
Yield
Serves about 6-8 people
Directions
1. **Preparation:**
– Remove the beef from the refrigerator 2 hours before cooking to bring it to room temperature.
– Preheat the oven to 240°C/460°F (220°C fan).
2. **Herb and Garlic Butter:**
– In a bowl, combine softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix well.
3. **Roasting Setup:**
– Place the quartered onion, halved garlic head, thyme sprigs, and rosemary sprigs in the center of a roasting pan.
– Position the beef on top of the onion and garlic, ensuring it’s elevated.
4. **Applying the Butter:**
– Spread the herb and garlic butter evenly over the surface of the beef.
5. **Initial Roasting:**
– Place the beef in the preheated oven and roast for 20 minutes.
6. **Lowering the Temperature:**
– Reduce the oven temperature to 120°C/250°F (100°C fan) and continue roasting.
7. **Monitoring Internal Temperature:**
– Use a meat thermometer to check the internal temperature. For medium-rare, remove the beef from the oven when it reaches 50°C/122°F.
8. **Resting:**
– Transfer the beef to a cutting board, cover loosely with foil, and let it rest for 20 minutes. The internal temperature will continue to rise to the desired doneness.
9. **Red Wine Sauce:**
– Place the roasting pan with the onion and garlic remnants on the stovetop over high heat.
– Add the red wine and beef broth, bringing the mixture to a rapid simmer.
– Allow it to reduce by about two-thirds, approximately 10 minutes.
– If a thicker sauce is desired, mix the cornflour/cornstarch with 2 tablespoons of water to create a slurry.
– Gradually add the slurry to the sauce, stirring continuously until the desired consistency is achieved.
– Strain the sauce into a serving jug.
10. **Serving:**
– Carve the beef into slices and serve with the red wine sauce.
Detailed Directions and Instructions
1. Preparation
– Remove the beef from the refrigerator 2 hours before cooking to bring it to room temperature.
– Preheat the oven to 240°C/460°F (220°C fan).
2. Herb and Garlic Butter
– In a bowl, combine softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix well.
3. Roasting Setup
– Place the quartered onion, halved garlic head, thyme sprigs, and rosemary sprigs in the center of a roasting pan.
– Position the beef on top of the onion and garlic, ensuring it’s elevated.
4. Applying the Butter
– Spread the herb and garlic butter evenly over the surface of the beef.
5. Initial Roasting
– Place the beef in the preheated oven and roast for 20 minutes.
6. Lowering the Temperature
– Reduce the oven temperature to 120°C/250°F (100°C fan) and continue roasting.
7. Monitoring Internal Temperature
– Use a meat thermometer to check the internal temperature. For medium-rare, remove the beef from the oven when it reaches 50°C/122°F.
8. Resting
– Transfer the beef to a cutting board, cover loosely with foil, and let it rest for 20 minutes. The internal temperature will continue to rise to the desired doneness.
9. Red Wine Sauce
– Place the roasting pan with the onion and garlic remnants on the stovetop over high heat.
– Add the red wine and beef broth, bringing the mixture to a rapid simmer.
– Allow it to reduce by about two-thirds, approximately 10 minutes.
– If a thicker sauce is desired, mix the cornflour/cornstarch with 2 tablespoons of water to create a slurry.
– Gradually add the slurry to the sauce, stirring continuously until the desired consistency is achieved.
– Strain the sauce into a serving jug.
10. Serving
– Carve the beef into slices and serve with the red wine sauce.
Notes
Note 1
– Ensure the beef is at room temperature before cooking for even cooking.
Note 2
– Use a meat thermometer for accuracy in checking doneness.
Note 3
– Letting the beef rest is crucial to maintaining its juiciness.
Note 4
– The red wine sauce can be adjusted to taste by altering the seasoning or thickness.

Cook techniques
Bringing the Beef to Room Temperature
Allow the beef to sit out of the refrigerator for about 2 hours prior to cooking. This step helps ensure even cooking and improves the meat’s texture.
Making Herb and Garlic Butter
Combine softened unsalted butter with minced garlic, finely chopped rosemary, thyme, salt, and black pepper to create a flavorful butter mixture that enhances the roast’s taste.
Setting Up the Roasting Pan
Create a flavorful base in the roasting pan using quartered onion, halved garlic, and fresh thyme and rosemary sprigs. This mixture adds aroma and depth to the dish.
Applying the Butter
Spread the prepared herb and garlic butter evenly over the entire surface of the standing rib roast to ensure maximum flavor and a beautiful crust.
Initial High-Temperature Roasting
Start the roasting process at a high temperature (240°C/460°F) for the first 20 minutes to develop a nice sear, which locks in juices and flavor.
Lowering Oven Temperature
After the initial sear, reduce the oven temperature to allow for slow, even cooking, which will help in achieving the desired doneness without drying out the meat.
Using a Meat Thermometer
Monitor the internal temperature of the roast closely, aiming for 50°C/122°F for medium-rare. This ensures that the meat is cooked perfectly.
Resting the Meat
Let the beef rest covered loosely with foil for about 20 minutes after roasting. This helps the juices redistribute throughout the meat, making it more tender and flavorful.
Making the Red Wine Sauce
Utilize the fond from the roasting pan by adding red wine and beef broth, allowing it to reduce. This enhances the sauce’s flavor profile and pairs perfectly with the meat.
Thickening the Sauce
If a thicker consistency is desired, use cornflour/cornstarch mixed with water as a slurry, stirring it into the sauce gradually until the preferred thickness is achieved.
Carving and Serving
Carve the resting roast into slices and serve it with the rich red wine sauce for an elegant presentation and delicious flavor combination.
FAQ
How long should I let the rib roast rest before slicing?
Rest the rib roast for about 20 minutes under loosely covered foil to allow the juices to redistribute, ensuring a juicy and flavorful final product.
What internal temperature should the beef reach for medium-rare?
For medium-rare, the internal temperature should reach around 50°C/122°F before removing it from the oven.
Can I use different herbs for the butter?
Yes, feel free to experiment with other herbs like oregano, sage, or parsley if you prefer. Adjust based on your flavor preferences.
Is it necessary to strain the sauce?
Straining the sauce is optional, but it helps achieve a smooth texture without any bits of garlic or onion, making for a refined presentation.
What can I serve alongside the rib roast?
Common side dishes to serve with rib roast include mashed potatoes, roasted vegetables, or a fresh salad to balance the richness of the meat.
Conclusion
The standing rib roast, infused with the rich flavors of garlic, thyme, and rosemary, makes for a sumptuous centerpiece at any gathering. The preparation and roasting process ensures that the meat remains tender and juicy, while the accompanying red wine sauce elevates the dish with its depth of flavor. This recipe not only highlights the prime rib but also allows for creative variations to suit personal tastes.
Red Wine and Mushroom Sauce
A delightful alternative to the classic sauce, this variation incorporates sautéed mushrooms for added texture and umami, complementing the rich flavors of the beef.
Garlic Mashed Potatoes
Pair your prime rib roast with creamy garlic mashed potatoes for a comforting side that enhances the meal’s indulgence.
Roasted Seasonal Vegetables
Adding a medley of seasonal vegetables roasted alongside the beef can provide a colorful and nutritious balance to the rich meat dish.
Beef Stroganoff
Use leftover prime rib to create a savory beef stroganoff, combining thinly sliced beef with a creamy mushroom sauce served over egg noodles or rice.
Herb-Crusted Roasted Carrots
Glazed and herb-roasted carrots make a vibrant and sweet side that pairs excellently with a prime rib roast.
Caesar Salad
Start your meal with a classic Caesar salad, adding a refreshing and crisp contrast to the rich flavors of the prime rib.
Homemade Yorkshire Puddings
These delicious and airy puddings are a traditional accompaniment to roast beef, soaking up the savory juices from the meat.
Red Wine Braised Brussels Sprouts
Braised Brussels sprouts with a splash of red wine create a flavorful and elegant side that complements the hearty flavors of the prime rib.
