Standing Rib Roast
Whatcha' makin' for Christmas dinner??? Thanksgiving of course is a non-issue… no decision making needed. But what about Christmas???
You really don't want turkey ‘cause you just had it for a week straight and, you’re probably over it. There’s always the other white meat - Mr. Hammy - but that feels like I’m eating a deli sandwich without the bread. It needs to be special but easy ‘cause you’ve been shopping and baking and wrapping, and I know you just need to prop your feet up and drink some egg nog. Don’t you worry… no need to get your tinsel in a tangle. Your kitchen coach to the rescue!! (super hero emoji)
Nothing says Merry Christmas like a Standing Rib Roast!!! It’s hearty and delicious and virtually no work. The rib roast is not your typical roast. Oh no, it’s like the most mouthwatering prime rib steak, and it feeds a village. All it requires is some salt and pepper and an hour or so in the oven. Then what to your wondering eyes should appear but a beautiful hunk of meat with this amazing salty, crunchy crust on the outside.
You could serve it with a shredded paper bag and everyone would say it’s the best thing they’ve eaten all year! But don’t worry I’m not gonna leave you hanging, I’ve got a whole meal plan ready for you. Balsamic Glazed Brussels Sprouts, Creamy Parmesan Risotto and a Chocolate Hazelnut Tart! Stay with me for a minute; we need to focus on the main event for just a bit.
You can purchase a Standing Rib Roast either boneless or bone in. A couple things to think about…
- For presentation, bone in makes an amazing presentation and I think it offers better depth of flavor.
- When buying your roast, you should figure ½ pound roast per person, or two to three people per rib.
- I suggest buying a roast with at least three to four ribs in the roast to ensure to that the center cuts will be rare to medium-rare.
- The internal temperature in the deepest part of the meat should be 120 to 125 degrees for rare and 130 to 135 for medium-rare. If you don’t own a meat thermometer you probably should invest in one. Not just for this recipe but for all your meat (you’d be surprised how much better your chicken breast tastes when you don’t over cook them – trust me – been there done that).
- If some guests at your table request prime rib medium-well or well-done, serve them an end piece or sear their portions directly in a hot sauté pan.
- One of the most important steps for the perfect prime rib is to give it time to rest after you take it out of the oven and before you serve it. Heat drives juices toward the center of the meat, and a rest gives them the chance to redistribute themselves. Go ahead and loosely tent the roast with foil and let it rest for 15 to 30 minutes before carving. This gives you time to make the Brussels sprouts or finish up the risotto.
PS: It’s not the cheapest cut of meat but it’s totally worth it…like I said it’s effortless and tastes ridiculously delicious! Everyone will be so impressed and you’ll get rave reviews.
As much as I love a good Rib Roast, I almost love the sauce I serve it with more. It is creamy and tangy and the perfect accompaniment to the roast. The recipe includes sour cream, Dijon mustard, mayo and horseradish. What’s not to love???❤
This Standing Rib Roast is pretty unbelievable and I’m beyond excited for you to experience it. I know you and your people will think it’s wonderful… and remember...these wonderful things are the things we remember all through our lives! So go big - people!!!
Merry Christmas to all and to all a good night!???⭐
Standing Rib Roast
Perfect holiday celebration entree - the standing rib roast!
Ingredients
For The Roast
- 7-8 pound standing rib roast, (3-rib roast)
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
For The Horseradish Sauce:
- ¼ cup mayo
- ½ cup sour cream
- 1 tablespoon rounded dijon mustard (more if you like)
- 2 tablespoons raw horseradish
Instructions
- Two hours before roasting, remove the meat from the fridge and allow it to come to room temperature.
- Preheat the oven to 500 degrees F
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 ½ and 1 ¾ hours.
- Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with sauce.
- For the Horseradish Sauce, combine together all ingredients in a small bowl.
Nutrition Information
Yield
12Serving Size
4-6 ouncesAmount Per Serving Calories 391Total Fat 35gSaturated Fat 14gUnsaturated Fat 0gCholesterol 75mgSodium 693mgProtein 15g
Debbie
Holly, I have 2 roasts one is 5.23lbs and the other is 7.50lbs. I need to make these on the 18th and cook them at the same time. How should I do this do that they are done at the same time medium to medium rare! So looking forward to seeing you you at Christmas. Thank you for your help!!
Debbie Cunningham
Herman Fuller
Good and simple recipe. Really brings out the flavor. Thanks for making me look good for Christmas dinner 2020.
Bryan
Awesome sauce! We had no doubt you would nail it Hermanator!!! 🙂 XOXO - H&B
Stephanie
Anny recommendations on how to adjust the time for a larger roast? My dad bought a 13 pound roast (we will be eating leftovers for days)...
Bryan
First off I am so jealous of a 13-pound roast!! 🙂 The answer all depends on the internal cook temp. You are going to want to use a meat thermometer and make sure the internal temperature in the deepest part of the meat reaches 120 to 125 degrees for rare and 130 to 135 for medium-rare. If you have the kind of thermometer with a sensor/probe that can be left in the meat while it cooks, that would be your best bet. Another option is to cut that monster in half before you cook it, and cook both pieces at the same time on the same baking sheet, spaced as far apart as your setup will allow. If you do this, the cook times should be somewhat close to the original recipe... but again you'll want to check the meat temp to be sure. Good luck and happy holidays! 🙂 - H&B
CJ
Made roast but no recipe advises what to do about dripping fat in bottom of pan and setting smoke alarms off. Any suggestions?
Bryan
Hi CJ, yes it can be a bit smoky! To check the meat temp without opening the door, we like a wired meat thermometer like this one: https://www.amazon.com/ThermoPro-Thermometer-Accurate-Grilling-Backlight/dp/B07MF18JHT/ - it lets you leave the thermometer in the meat during the entire cooking process, and get an accurate temperature reading without having to open the door.
You could also consider trimming down some of the fat on the roast before cooking, but that may also impact the flavor and texture of the end product. And you were probably already using the hood fan (if it's above the oven in your kitchen). Enjoy!
Melanie Brinkley
I made this tonight, 2/3/19, and it was incredible! Thank you! I used a 5 salt/5 pepper mixture that I had gotten at Kroger a few months back and put it on thick as you suggested. Since my rib roast was only 3.5 lbs I reduced the cooking time a bit....turned out amazing!!! My husband was pretty pleased!! Thanks again for sharing!
holly
That's so great to hear, Melanie! I'm so glad it was a hit! I love making this rib roast for holidays to switch things up. Thanks for taking the time to share your feedback with me!😁
Julie
Looks so good, Holly!