This standing rib roast is an elegant holiday beef roast that is perfect for any special occasion, gathering, or holiday! It is a succulent cut of bone-in prime rib that is roasted low and slow until it has a delicious, crusty exterior and a perfectly tender center. Any dinner with this show-stopping standing rib roast as the main course is sure to be a meal people will remember!
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Instructions
Preparation
Place your bone-in prime rib roast under cool running water and use paper towels to pat it dry. If desired, use a sharp knife to remove any excess silver skin or fat.
Prime Rib Rub
In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, ground sage, dried rosemary, and dried thyme until everything is evenly distributed and set it to the side.
Place your standing rib roast in a baking dish or on a baking pan and sprinkle the dry rub over it, using half of the seasoning on each side. Massage the dry rub into the meat, rolling the edges of your roast in any excess dry rub that falls off. Coat the entire surface of the roast with the dry rub, don't be shy with the seasoning!
Once your roast is seasoned, place it uncovered in the refrigerator to dry brine overnight (or at least 8 hours, but up to 2 days at the most). *For the best results, remove your roast from the fridge at least 1 hour, but preferably 2, hours before cooking so it can come to room temperature.
Roasting The Prime Rib
Preheat your oven to 200°F (93°C).
Place your dry brined roast into a roasting pan and put it in the oven bone-side-down. Roast for approximately 3 hours and 45 minutes (roughly 45 minutes per pounds for a 5-pound prime rib), or until it reaches your desired level of doneness as listed in the next step.
When your standing rib roast reaches an internal temperature of 120-125°F (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM-RARE, 130-139°F (54-59°C) for MEDIUM, or 140-145°F (60-63°C) for MEDIUM-WELL, remove it from the oven. Loosely tent a piece of foil over the top and allow it to rest for 20-30 minutes before slicing.
(Optional) Reverse Sear
To reverse sear your roast before serving, remove it from the oven 10°F (5.5°C) shy of your ideal temperature. Transfer the roast to a cutting board and loosely cover it with foil while you increase the oven temperature to 500°F (260°C).
Once the oven has preheated, return the roast to the oven and let it sear until it reaches your desired internal temperature as listed above. *Watch your roast closely because the searing step will go quickly.
Remove your standing rib roast from the oven and loosely tent foil over the top. Let it rest for 15 minutes before slicing and serving.
Notes
If you prefer, you may wrap the seasoned standing rib roast in plastic wrap and place it in the fridge to 'cure' for 4 hours or up to overnight. Otherwise, I recommend dry brining the roast overnight uncovered.
Check the internal temperature of your roast at the thickest portion of the roast, as well as a few other areas toward the center of your roast to determine doneness.
The internal temperatures listed above are not the final temperature your roast will be after removing it from the oven. While resting, 'carryover cooking' occurs which will increase the internal temperature 5-7°F (3-4°C) before serving. Try to pull your roast out just shy of your desired temperature.
To store: Wrap leftover roast tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 5 days or wrap it in foil and freeze for up to 6 months.
To reheat: Thaw frozen roast in the fridge overnight before reheating. Slices may be steamed or reheated in a skillet over medium heat. An intact roast can be wrapped in foil with a splash of beef broth and placed in a baking dish. Put it in the oven at 300°F (150°C) until it reaches your desired internal temperature. Times may vary depending on the size of your leftover roast, but it is a good idea to check the temperature every 10 minutes.
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