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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
This recipe is one you’ll come back to because it will help you cook a delicious standing prime rib roast every single time.
Standing rib roast is one of my favorite things to make and eat. I get it, it can be scary! It’s a big piece of meat and you want to make sure it’s cooked perfectly. If you follow these simple techniques, I promise you’ll be in love with the final result — an impressive, luxurious entrée fit for any holiday celebration.
I prefer medium-rare, but if you want to adjust your doneness to medium or medium-well, my best advice is to use a thermometer to monitor the temperature of your roast.
Why You’ll Love this Recipe
- Heinen’s standing rib roasts are trimmed by Heinen’s expert butchers making this roast oven ready. All you have to do is season it. There is no other prep required!
- Heinen’s beef is CARE Certified. Fantastic meat involves more than delicious taste and texture. Heinen’s believes it also requires knowing your sources and verifying that the animals were handled with care. Heinen’s third-party verification allows their meat experts to source proteins that uphold values of trust, transparency and integrity.
Kitchen Tip: How to Cook a Standing Rib Roast
- Cook time:
- 150min
- Prep time:
- 10min
- Total time:
- 160min
- Servings:
- 8-10
Ingredients
- Heinen's CARE Certified bone-in standing rib roast (6-bone)
- 4 Tbsp. Heinen's extra virgin olive oil
- 3 yellow onions, peeled and thickly sliced
- 20-25 garlic cloves
- Salt and pepper, to taste
Instructions
- Preheat the oven to 500F.
- Coat the prime rib with olive oil on all sides.
- Next, generously season all sides with salt and pepper. This will total around 1 1/2 to 2 Tbsp. of salt and 2 tsp. of pepper.
- Add the onions and garlic to the bottom of a large roasting pan. Place the prime rib fat cap side up onto the onions and garlic.
- Roast in the oven on the bottom rack at 500F for 30 minutes.
- Turn the heat down to 250F and cook for roughly 2 hours or until it reaches 125F. internally, which is rare to medium-rare.
- Remove the prime rib and let it rest in the pan for 15 to 20 minutes.
- Slice the prime rib between each bone and serve with optional horseradish sauce and au jus.
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