garlic, thinly sliced
2 1/2 teaspoons
kosher salt, divided
2 1/2 teaspoons
freshly ground pepper, divided
1 8- to 9-pound, 4-rib
standing rib roast, (prime rib), fat trimmed to 1/4-1/2 inch (see Tip)
- Toss garlic in a bowl with 1/2 teaspoon each salt and pepper.
- Cut 1/2-inch-deep slits every 2 inches on the meaty sides of the roast. Insert a sliver of seasoned garlic into each slit. Let stand at room temperature for 1 hour.
- Preheat oven to 450°F.
- Season the meat all over with the remaining 2 teaspoons each salt and pepper.
- Place a large roasting pan over two burners on medium-high heat. Add oil and heat until shimmering. Add the roast, fat-side down. Cook until dark brown and crusted on all sides, 2 to 5 minutes per side. Finish with the roast meat-side up and rib-side down.
- Transfer the pan to the oven and roast for 15 minutes. Reduce the heat to 350° and continue roasting for 1 1/2 to 2 1/2 hours, depending on weight (estimate 12 to 16 minutes per pound). The roast is done when an instant-read thermometer inserted deep into a fleshy part registers 125°F for medium-rare, 135° for medium. (If you are planning to follow the variation for Garlic-Stuffed Standing Rib Roast with Savory Breadcrumbs, below, and prefer your meat medium-rare, remove the roast from the oven when the instant-read thermometer registers 115°. The meat will be rare when it comes out of the oven, but after you slice it and finish it under the broiler, it will be cooked to medium-rare.)
- Remove the roast to a carving board; cover loosely with foil. Let it rest for at least 15 minutes and up to 30 minutes.
- To carve, stand the roast on end, holding it by the ribs. Using a large chef’s knife, cut along the contour of the bones to separate the meat from the bones in one piece. Trim any excess fat and slice the meat into 1/4-inch-thick slices. Serve immediately.
Tip: Standing rib roasts typically have a thick layer of fat (called the “fat cap”) on one side. Ask your butcher to trim the fat so it’s 1/4 to 1/2 inch thick—a little layer of fat will help keep the meat moist while it’s roasting and can be trimmed off. Variation: Garlic-Stuffed Standing Rib Roast with Savory Breadcrumbs: While the beef is roasting, combine 1 1/2 cups whole-wheat fresh breadcrumbs, (see Tip), 1/4 cup chopped fresh mixed herbs (parsley, thyme, basil, rosemary, chives), 1/4 cup freshly grated Parmigiano-Reggiano cheese, 2 tablespoons freshly grated horseradish and 2 tablespoons olive oil in a bowl. Season with 1/4 teaspoon each salt and pepper. When the beef is done, position a rack 4 inches below the broiler; preheat the broiler. Trim any excess fat from each slice of roast. Arrange half the slices in a single layer on a large baking sheet. Divide half the breadcrumb mixture among the slices, patting it on top. Broil until golden brown, 1 to 4 minutes. Repeat with the remaining slices of roast and topping. Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
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