“Standing” Prime Rib Roast
The perfect Christmas dinner!
“Standing” Prime Rib Roast
Category
Main
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
2 hours
Our featured December recipe in partnership with Side Dish Schniper and Ranch Foods Direct!
David Cook
Ingredients
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1 x Ranch Foods Direct 3 bone (avg. 6#) Rib Roast
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3 T. Prime Rib Rub
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1 T. prepared horseradish
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1 T. parsley, finely chopped
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1 T. garlic, minced
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6 T. olive oil
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Salt and Pepper, to taste
Directions
Combine the Rib Seasoning, horseradish, parsley, garlic, olive oil, and salt and pepper in a small bowl to make a wet rub. Set aside.
Remove the standing rib roast from the refrigerator and carefully remove the bones from the roast. Set the bones aside, do not discard.
Rub the rib roast and the bones all over with the wet rub. Place the seasoned rib roast back onto the bone plate and truss with three pieces of twine (1 piece of twice per bone, each piece of twine about 18“ long). The rib roast should be very secure to the bone plate – the secured seasoned rib roast placed back on the bone plate and roasted is where the term “standing” comes from.
Preheat oven to 500 degrees.
Put the standing roast on a rack lined sheet tray. Place the tray on the middle shelf in the oven and let roast for 30 minutes. After 30 minutes, reduce the heat to 300 degrees and cook for 90-100 minutes to achieve a medium rare temperature.
See Recipe extras for finishing steps
Recipe Video
Recipe Note
When testing, we pulled the roast at 113 degrees on a meat thermometer and let it sit for 30 minutes. After 30 minutes, the residual heat in the roast raised the internal temperature to 120 degrees and allowed for the juices in the meat to redistribute back into the muscle.
When preparing a carved Prime Rib Roast for entertaining, as a general rule the meat from 1 bone section should be enough for 2 people.