Standing Rib Roast is considered by many to be the best roast beef in the world.
Also known as Prime Rib, its a beef cut thats incredibly succulent with superior taste.
Otherwise, it overcooks while resting!
The Target Temp is the final internal temperature for each level of doneness. The Pull Temp is the temperature at which the beef should be pulled out of the oven. It will rise to the Target Temp after resting for 20 minutes.
Standing Rib Roast dont make this mistake!
Ie not much blushing pink left!
So you must pull the beef out of the ovenbeforeyour Target Temperature.
Here is a table of the internal temperature of Prime Rib for varying levels of doneness.
Target Temperature after resting this is the internal temperature for each level of doneness, after resting.
The temperature rises when the beef is resting.
Its certainly not an economical cut.
), with a deep golden crust.
), theres less risk of overcooking and the fat will melt to make the meat even juicier.
The grading is largely based on the fat marbling and taste.
Here in Australia, we dont have a consistent grading system.
If you want top shelf, opt fordry agedbeef.
Youll pay serious dollars for it but its worth it!
The foil:Some butchers will sell the standing rib roast with foil wrapped around the bones.
Its to stop the bones from browning, for presentation purposes only.
It looks striking to have a dark brown crust, the pink meat and a white bone.
If the beef comes with it, I leave it on.
But I dont do it myself.
Plus I just think it looksgrandwith the bone in!
And isnt chewing the meat off the bone the best bit??
In the States, youll find some butchers remove the bone then tie it back on.
Here in Australia, youd have to ask for a special order to have the bone cut out.
The meat itself is so incredibly juicy (with the added bonus of the garlic herb butter!
), I really doubt youd notice a difference.
So use what you’re able to get, or whatever your personal preference is!
But then again, a good slathering of Herb and Garlic Butter certainly doesnt do any harm!
Feel free to switch the herbs to what you have / prefer.
Also, dried herbs work too!
With this method, the high temperature creates a crust quickly, sealing the juices in.
Its still 90% pink and cooked to medium rare throughout!
Never skip the 20 minute rest, essential to let the meat juices redistribute.
If you dont rest, the meat juice will run everywhere when you slice it = not as juicy.
Red wine and beef is a classic flavour combination so thats what Ive gone with here.
But this is optional most red wine jus are not thickened, they are quite runny sauces.
Otherwise, rich and creamyCauliflower Cheeseis a British roast dinner classic!
For greens,Garlic Sauteed Spinachpairs exceptionally well with Prime Rib and is a Classic Steakhouse side!
But THEN, you add a drizzle of that incredible Red Wine Sauce….. Its almost as perfect as a meal gets.
Post reviewed regularly and updated if necessary.
Last updated December 2021.
No change to recipe this is a master recipe loved by many so I wouldnt dare!
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