Easy Standing Rib Roast Dinner

This is my low-stress, big-drama standing rib roast: tender, rosy-in-the-middle prime rib with a crackly, herby crust and a quick pan jus that tastes like you babysat it all day (you didn’t). It’s the holiday centerpiece that doesn’t require a culinary degree, just some salt, butter, and the courage to trust your thermometer.

My husband calls this “the fancy meat” and the kids call it “Christmas steak,” which… fine. The first time I made it, the smoke alarm sang, the dog cried, and I dropped a spoon into the roasting pan mid-baste. Still came out wildly good. Now it’s our go-to for birthdays and snow days, and I swear the leftovers make the best breakfast sandwiches known to humankind.

How to Make It

Take a bone-in rib roast (I like a 5–6 pound, 2–3 bone situation) and give it a good salt shower—like, don’t be shy. If you remember, do this the night before and leave it uncovered in the fridge so the outside dries a little and the salt works its magic. If you forget, salt it at least 45 minutes before and call it good. An hour before cooking, let it lose the fridge chill on the counter. Mix softened butter with grated garlic, chopped rosemary and thyme, black pepper, and a tiny bit of Dijon if you’re into that. Smear it all over—yes, it’s messy. Throw the roast, bones-down, on a rack in a sturdy pan. Blast it at 450°F for about 20 minutes to get browning going, then drop to 325°F and cruise until your thermometer says 118–120°F in the center for medium-rare. Pull it, tent it, and ignore it for 30–45 minutes while you deglaze the pan with a splash of wine (optional) and beef broth. Slice around the bones, then into thick steaks. Try not to snack all the end pieces before it hits the table. Or do. I don’t judge.

✔Ingredient Notes

– Standing rib roast (bone-in): Two to three ribs (5–6 lb) feeds 6–8 nicely. Bone-in protects the meat and makes carving dramatic. Boneless works too, just cooks a hair faster.
– Kosher salt: The secret. I use about 1/2 tablespoon per pound if dry-brining overnight. If you’re seasoning same-day, a bit less is fine—still generous.
– Black pepper: Freshly cracked, coarse. It builds that steakhouse crust. Pre-ground can turn bitter if it’s ancient; sniff test it.
– Garlic: Grated into the butter so it melts in instead of burning. Sliced garlic can char on the surface—ask me how I know.
– Fresh rosemary + thyme: Chopped fine so they don’t poke. Dried herbs work in a pinch; use half the amount.
– Unsalted butter: Soft, for rubbing. It carries the flavor and helps browning. Sub with olive oil if dairy-free—still delicious.
– Dijon mustard (optional): A tiny spoonful in the butter gives subtle tang and helps the crust cling.
– Beef broth + red wine (optional): For a quick pan jus. No wine? Just broth and a splash of Worcestershire and you’re golden.
– Instant-read thermometer: Not an ingredient, but the hero. Take the temp near the center, away from bone.

✔Recipe Steps

1. Dry-brine: Pat roast dry and season all over with kosher salt (about 1/2 tbsp per pound). Chill uncovered 12–48 hours, or at least 45 minutes if short on time.
2. Temper and preheat: Pull roast out 1 hour before cooking. Preheat oven to 450°F and set a rack inside a roasting pan.
3. Make the butter paste: Mix 4 tbsp softened butter with 6 grated garlic cloves, 2 tbsp chopped rosemary, 1 tbsp thyme, 2 tsp black pepper, and 1 tsp Dijon (optional). Rub all over the roast.
4. Sear hot: Place roast bones-down on the rack. Roast at 450°F for 20 minutes until the top is nicely browned.
5. Roast to temp: Reduce oven to 325°F and continue until internal temp hits 118–120°F for medium-rare (approx. 12–13 min per lb). Use a thermometer; rotate the pan halfway if browning unevenly.
6. Rest, make jus, and carve: Transfer roast to a board and tent with foil 30–45 minutes. Meanwhile, pour off all but 2 tbsp fat from the pan, set over medium heat, deglaze with 1/2 cup red wine (optional), add 1 cup beef broth and a splash of Worcestershire, simmer 3–5 minutes, season. Cut the bones off in one slab, then slice the roast into 1/2–3/4-inch slices.

What to Serve It With

– Creamy horseradish sauce or a simple sour cream + prepared horseradish + lemon squeeze.
– Buttery mashed potatoes or crispy roasted baby potatoes.
– Garlicky green beans or roasted Brussels sprouts.
– Yorkshire pudding if you’re feeling extra.
– A bright salad with lemony vinaigrette to cut the richness.

✔Tips & Mistakes

– Salt early if you can. It’s flavor insurance.
– Don’t skip the rest. The juices need that 30–45 minutes to settle down.
– Thermometer > timer. Ovens lie; temps don’t.
– Keep the probe away from the bone or you’ll get false readings.
– If the crust is getting too dark, tent loosely with foil near the end.
– Save the bones. They make incredible soup or a cook’s snack later.

✔Storage Tips

Fridge: Slice and store airtight up to 4 days. A little au jus in the container keeps it juicy.
Freezer: Wrap slices tightly and freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Low and slow—250°F oven, covered, 10–15 minutes, or a quick dip in hot jus. Cold slices are elite in sandwiches. Breakfast hash with leftover potatoes? Zero regrets.

✔Variations and Substitutions

– Boneless prime rib: Same method; start checking temp a bit earlier.
– Herb swap: Sage, marjoram, or even a little thyme-only moment works. Dried herbs? Use half the amount.
– Butter-free: Olive oil gets you there—just as tasty, slightly less rich.
– No wine jus: Use all beef broth and a teaspoon of Worcestershire or a splash of balsamic.
– Pepper-crusted: Add an extra teaspoon of coarse pepper to the rub for a steakhouse vibe.
– Reverse-sear: Roast low at 250°F until 118°F internal, rest 20 minutes, then blast at 500°F for 6–8 minutes to crust. Great if you like more even pink.

Frequently Asked Questions

Easy Standing Rib Roast Dinner

This easy standing rib roast delivers a perfectly rosy center, crispy fat cap, and rich pan jus—plus simple roasted potatoes and green beans for a complete holiday-worthy dinner without the fuss.

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Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 pound standing rib roast (prime rib) 3-bone roast, bones frenched if possible
• ▢ 2 tablespoon kosher salt Diamond Crystal; reduce to 1.5 tbsp if using Morton
• ▢ 1.5 teaspoon black pepper freshly ground
• ▢ 4 clove garlic minced
• ▢ 2 sprig fresh rosemary finely chopped
• ▢ 4 sprig fresh thyme leaves stripped and chopped
• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon unsalted butter
• ▢ 1.5 cup beef broth for pan jus
• ▢ 1 tablespoon all-purpose flour for thickening jus; optional
• ▢ 2 pound baby potatoes halved
• ▢ 1 pound green beans trimmed
• ▢ 0.5 unit lemon for finishing green beans
• ▢ 2 tablespoon olive oil for vegetables
• ▢ 1 teaspoon kosher salt for vegetables
• ▢ 0.5 teaspoon black pepper for vegetables

Instructions

Preparation Steps

• Preheat oven to 475°F with a rack in the lower-middle position. Pat the rib roast very dry with paper towels.
• In a small bowl, mix garlic, rosemary, thyme, and 2.0 tablespoons olive oil to form a paste. Season the roast all over with 2.0 tablespoons kosher salt and 1.5 teaspoons black pepper, then rub on the herb-garlic paste.
• Set the roast fat-side up on a rack inside a roasting pan. Insert a probe thermometer into the center of the thickest part, avoiding bone.
• Roast at 475°F for 20 minutes to brown the exterior.
• Reduce oven temperature to 325°F and continue roasting until the internal temperature reaches 118–120°F for medium-rare, about 75–100 minutes more depending on size.
• While the roast cooks, toss baby potatoes with 2.0 tablespoons olive oil, 1.0 teaspoon kosher salt, and 0.5 teaspoon black pepper on a sheet pan. Roast on a lower rack during the last 45–55 minutes, shaking the pan once.
• When the roast hits target temp, transfer to a carving board, dot with 2.0 tablespoons butter, and tent loosely with foil. Rest 20–30 minutes (carryover will bring it to about 125–130°F).
• For the pan jus, pour off excess fat from the roasting pan, leaving about 2.0 tablespoons. Set over medium heat, whisk in 1.0 tablespoon flour, and cook 1 minute. Slowly whisk in 1.5 cups beef broth, simmer until slightly thickened, and season to taste.
• Roast green beans on a sheet pan at 425–450°F during the last 12–15 minutes, until crisp-tender. Finish with a squeeze of 0.5 lemon and a pinch of salt.
• To serve, cut along the bones to remove the rack, then slice the roast into 0.5-inch slices. Serve with roasted potatoes, green beans, and warm pan jus.

Notes

For best results, dry-brine the roast: season with salt and refrigerate uncovered for up to 24 hours before cooking. Use a reliable probe thermometer for perfect doneness. If you prefer medium, pull at 128–130°F and rest to 135°F.