How to cook beef rib roast bone in

Prep: 5 min. Bake: 2-1/4 hours + standing

10 servings

This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

Ingredients

• 3 teaspoons lemon-pepper seasoning
• 3 teaspoons paprika
• 1-1/2 teaspoons garlic salt
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon cayenne pepper
• 1 bone-in beef rib roast (6 to 7 pounds)
• 2 cups beef stock

Directions

1. Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.
2. Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
3. Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.

Standing Rib Roast Tips

What should you look for when buying a rib roast?

Look for a rib roast with a nice fat cap as this will ‘baste’ the beef as it roasts. Good marbling throughout the meat also provides amazing flavor. Simply put, standing rib roast is another name for prime rib. There are different grades of beef, which will affect the quality, flavor and cost of the rib roast. It's always helpful to consult with your local butcher with any questions!

How can you make sure your standing rib roast stays juicy?

Roasting the beef with the bone in helps regulate the temperature of the beef as it cooks, which keeps the meat juicy in addition to adding flavor. Additionally, do not overcook the rib roast! Closely monitor the temperature with an instant read thermometer for best results. Once it's done cooking, be sure to allow the roast to rest before carving, as this allows the juices to be reabsorbed and also helps keep the meat tender.

What can you serve with standing rib roast?

Mashed potatoes, au jus or gravy, and roasted vegetables are classic sides with beef dinners. But there are endless options for amazing side dishes!

—Josh Rink, Taste of Home Food Stylist

Nutrition Facts

4 ounces cooked beef with about 3 tablespoons jus: 322 calories, 18g fat (7g saturated fat), 0 cholesterol, 438mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 37g protein.

Try our easy roast beef recipe for the perfect Sunday roast, complete with caramelised carrots and gravy. Tackle our step-by-step cooking method below, then give our favourite roast beef recipes a go.

1. Season the joint with the crushed pepper and sea salt or a flavouring of your choice. Press onto the fat and flesh to evenly coat.
2. Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3.
3. Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare. Rest the meat for 15-30 minutes in a warm place.
4. Slice the meat neatly away from the bone. Cut the meat away from in between the bones or separate the bones and serve as they are.
5. Carve the joint into slices and serve.

Tip: Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through it after cooking. Put your joint on a warm plate and cover it loosely. Set aside for 15-30 mins before carving.

Evan Sung for The New York Times

Time1 hour 15 minutes, after 3 hours' room temperature sittingRating5(2546)NotesRead community notes

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Featured in: Holiday Feast

Yield: Serves 10 to 12

• 13-to-4-rib roast of beef, approximately 8 to 10 pounds
• 2tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2tablespoons kosher salt
• 2tablespoons freshly ground black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

85 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 80 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

1. Step 1

   Remove the roast from the refrigerator 2 or 3 hours before cooking.

2. Step 2

   Preheat oven to 450.

3. Step 3

   Rub butter on the cut ends of the roast.

4. Step 4

   Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.

5. Step 5

   Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

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