Ina Garten Standing Rib Roast Recipe

This Ina Garten Standing Rib Roast Recipe is tender and flavorful, which uses bone-in prime rib and a garlic-herb rub. It’s the ultimate holiday main course, slow-roasted to perfection in about 4 hours and 45 minutes.

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Ina Garten Standing Rib Roast Recipe Ingredients

• 1 standing rib roast (bone-in prime rib, 4–7 ribs, about 8–12 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• ¼ cup olive oil
• 2 tablespoons unsalted butter, softened

How To Make Ina Garten Standing Rib Roast Recipe

1. Bring roast to room temperature: Remove rib roast from the refrigerator 2 hours before cooking for even roasting. Pat dry with paper towels.
2. Make and apply herb rub: In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub mixture evenly over roast.
3. Slow roast the prime rib: Preheat oven to 250°F (120°C). Place roast bone-side down on a rack in a roasting pan. Roast 3–4 hours until internal temperature reaches 120°F for rare, 125°F for medium-rare, or 130°F for medium.
4. Rest and finish with high heat: Remove roast from oven, tent with foil, and rest 30–45 minutes. Increase oven temperature to 500°F (260°C) and return roast for 5–10 minutes to develop a crisp crust.
5. Carve and serve: Slice against the grain into desired thickness and serve with au jus, horseradish sauce, or classic holiday sides.

Recipe Tips

• What temperature should prime rib be cooked to? Aim for 120°F for rare, 125°F for medium-rare, and 130°F for medium.
• Why rest prime rib before searing? Resting redistributes juices and prevents dryness.
• How many pounds per person? Plan 1 pound per person or 2 ribs serving 4–5 people.
• Can I season the roast overnight? Yes, dry-brine with salt and herbs up to 24 hours ahead for deeper flavor.
• How to get a crispy crust: The final high-heat sear ensures a golden crust without overcooking the inside.

What To Serve With Standing Rib Roast

This roast pairs beautifully with rich holiday sides:

• Creamy mashed potatoes or gratin dauphinois
• Yorkshire pudding or dinner rolls
• Roasted Brussels sprouts or green beans almondine
• Horseradish cream or red wine jus

How To Store Standing Rib Roast

Refrigerate: Store leftovers tightly wrapped in the fridge for up to 4 days.

Freeze: Freeze sliced roast in airtight bags up to 2 months. Thaw overnight in the fridge and reheat gently.

Standing Rib Roast Nutrition Facts

• Calories: 600
• Protein: 50g
• Carbohydrates: 0g
• Fat: 45g
• Saturated Fat: 18g
• Sodium: 500mg
  Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook standing rib roast at a higher temperature?
Low-and-slow roasting gives even doneness and better tenderness; a final high-heat blast provides crust.

Do I need to tie the rib roast?
If your butcher hasn’t tied it, use kitchen twine to ensure even cooking and hold the shape.

Can I use boneless prime rib instead?
Yes, but bone-in offers better flavor and natural roasting rack support.

Should I cover the roast while cooking?
No, leave uncovered for a better crust development.

Try More Recipes:

• Ina Garten Brisket Recipe
• Ina Garten Chicken Enchiladas Recipe
• Ina Garten Lamb Chops In Oven Recipe