Standing Rib Roast

  • Cheyenne Cohen/Katie Workman via APA prime rib is cooked to a perfect medium rare.

    Cheyenne Cohen/Katie Workman via APA prime rib is cooked to a perfect medium rare.

Posted12/24/2019 6:00 AM

1 2-rib roast, about 3 to 3 ½ pounds trimmed of some of the excess fat, at room temperature

Kosher or coarse salt and freshly ground pepper to taste


2 cloves garlic peeled and slivered

2 large carrots peeled and cut into 1-inch pieces

1 pound baby yellow potatoes halved or Yukon gold potatoes, cut into 1 ½ inch chunks

4 ounces cipolline or cipollini onions peeled and halved

2 tablespoons olive oil

6 fresh thyme sprigs or so

1 cup red wine or beef or chicken broth

Preheat the oven to 475 degrees.

Trim the rib roast and tie it up with twine if you like. Season the roast liberally with salt and pepper. Use a small sharp knife to poke small holes all over the meat and insert the garlic slivers into the holes. Place the meat, bone side down, in a roasting pan or large cast iron pan. Toss the carrots, potatoes and onions with the olive oil, season with salt and pepper and surround the roast with them. Tuck the thyme sprigs amidst everything.

Place the roast in the oven and cook for 15 minutes (do not peek at the meat during this time; the high heat needs to be uninterrupted). Turn the heat down to 350 degrees and continue to roast for 30 minutes until a meat thermometer stuck into the very center of the roast and not near the bone registers 115 degrees (see Note). Turn the heat back up to 475 degrees and let it cook for another 10 minutes until it is beautifully browned on the outside. Check the internal temperature again: 125 degrees is rare, 130 degrees is medium rare, 135 degrees is medium rare. You do not want to go above 145 degrees--it's kind of a waste of this cut of meat.

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Remove the meat from the oven and transfer it to a cutting board; tent the meat with foil to keep it warm. Transfer the vegetables to a serving platter or bowl. Pour off all but one or two tablespoons of the fat from the roasting pan and place the roasting pan over a burner on high heat. Add the wine or broth and stir, scraping up any brown bits, until the liquid is reduced by half, about 7 minutes. Transfer it to a pitcher or bowl with a spoon to pass at the table.

When the roast has sat for 10 minutes to reabsorb the juices, slice it and moisten the meat a bit with some of the pan sauce before serving, then pass the rest of the sauce.

Serves 8

Calories: 621.13kcal | Carbohydrates: 13.9g | Protein: 24.63g | Fat: 48.85g | Saturated Fat: 19.41g | Cholesterol: 102.88mg | Sodium: 91.68mg | Potassium: 726.64mg | Fiber: 2.02g | Sugar: 1.96g | Vitamin A: 2583.3IU | Vitamin C: 14.55mg | Calcium: 34.75mg | Iron: 3.22mg

Katie Workman,

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