Description
This classic Standing Rib Roast recipe delivers a perfectly roasted prime rib with a flavorful crust made from mustard, bacon grease, fresh thyme, and garlic. The roast is cooked first at a high temperature to develop a crispy exterior, then finished at a lower heat to achieve a juicy medium-rare interior. Resting before slicing ensures tender, flavorful slices perfect for a festive dinner or special occasion.
Ingredients
Scale
Beef:
- 5–6 pounds standing rib roast
Seasoning & Rub:
- 2 1/2 tablespoons whole grain mustard
- 1 tablespoon bacon grease
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Prepare the Oven and Roast: Preheat your oven to 450°F (232°C) and remove the upper rack to make space. Line a rimmed baking dish with foil or parchment paper. Place the standing rib roast on it. If the roast is not trimmed, carefully cut away excess fat on the top to expose the rib bones by following the natural separation between meat and fat. Clean the rib bones with a paring knife to enhance presentation.
- Apply the Rub: Stand the roast with the rib bones pointing upwards. In a small bowl, combine the whole grain mustard, bacon grease, fresh thyme leaves, minced garlic, 1 teaspoon sea salt, and 1/2 teaspoon cracked black pepper. Mix thoroughly and rub this mixture evenly over the entire surface of the roast. Insert an oven-safe meat thermometer into the center, ensuring the tip is in the middle of the roast for accurate temperature monitoring.
- Roast the Beef: Place the roast in the oven and roast at 450°F for 20 minutes to form a flavorful crust. Then reduce the oven temperature to 350°F (177°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium rare. This should take approximately 1 hour to 1 hour and 15 minutes depending on your oven and roast size.
- Rest Before Serving: Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes. Resting allows the juices to redistribute, resulting in a tender and juicy roast when sliced.
Notes
- Use a reliable oven-safe meat thermometer for best results.
- The target internal temperature of 125°F yields medium-rare; adjust cooking time if a different doneness is desired.
- Resting is crucial for juicy meat, so do not skip or reduce resting time.
- To enhance flavor, the roast can be seasoned or marinated the night before.
- If bacon grease is unavailable, substitute with a tablespoon of olive oil or butter.
