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Standing Rib Roast

I get it, prime rib roasts are expense. Cooking them is surprisingly easy, it just requires the right method, and some temperature ...

I get it, prime rib roasts are expense. Cooking them is surprisingly easy, it just requires the right method, and some temperature monitoring, and you'll be well on your way to having a perfect Holiday (or any time) Rib Roast.


INGREDIENTS:

  • 10-12 pound bone-in rib roast (you can go smaller if you want)

  • 3 tablespoons kosher salt (25g) salt

  • fresh ground pepper to taste

Roasting:

  • 8 sprigs rosemary

  • 1 large bunch thyme

  • 5 bay leaves

  • 2 bulbs garlic sliced in half

  • 2-2inch pieces lemon zest

  • splash of olive oil

Rub:

  • 3 cloves garlic finely chopped

  • 2 sprigs worth rosemary leaves finely chopped

  • 1 tablespoon (15g) whole grain mustard

  • 3.5 tablespoons (50ml) olive oil

INGREDIENTS:

  1. Generously season your rib roast with salt and pepper, place it on a wire rack and let it sit in the fridge uncovered for 24-48 hours.

  2. Pull your roast from the fridge and let it rest 2-3 hours at room temp before roasting to get the chill of your meat.

  3. Preheat oven to 250F (120 celsius)

  4. Arrange all the ingredients for for roasting in the bottom of a roasting tray, and drizzle lightly with olive oil.

  5. Mix all ingredients together for your rub and rub all over the entire piece of meat. Place your meat on top of your bed of aromatics.

  6. Place in your preheated oven until an instant read thermometer placed in the thickest part of the meat registers 118Fahreheit or 47 celsius. Remove from oven to rest for at least 30 minutes.

  7. While resting crank oven temp to 500 fahrenheit (200 celsius)

  8. After resting place your beef back into the oven and roast for an additional 15 minutes till golden brown.

  9. Slice and serve

17 Comments


Mustang Guy
Mustang Guy
Dec 22, 2023

What’s the point of the lemon and bay leaves in the pan? Are these drippings to be used elsewhere? I get the garlic, EVOO, rosemary and thyme, because they are aromatics and oil to avoid just drying the herbs. Perhaps somebody out there has a nice use for the pan drippings. Gravy, perhaps?

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Megan Luper
Megan Luper
Dec 22, 2023
Replying to

Along with the herbs, the lemon and bay leaves are aromatics used to infuse the beef with flavor. If there’s enough drippings at the end you could remove it all and deglaze with beef broth to make an au jus . Other than that, I haven’t found another use for the herbs except to maybe try and use them in some sort of “roasted” chimichurri sauce.

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H P
H P
May 07, 2023

500f in the vid is 260c but here its 200c i see this alot with Joshua’s stuff so be careful. He is otherwise amazing

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firesburnsmup
Dec 31, 2023
Replying to

He describes two methods in the video, one starting at high heat and then turning it down, which he doesn't recommend, and another where he starts at low heat and sears at the end, as described here.

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rachel ochs
rachel ochs
Nov 29, 2022

i have a challenge/ question... tis the season for hunters. i got my first trophy buck this year and would love to wow my husband with a venison roast/ steak/ or jerky recipe that cuts out a lot of that gamey flavor. have you ever experimented with venison? if so, could you do a video on that??

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Cody Waller
Cody Waller
Dec 11, 2022
Replying to

Go check out Bearded Butchers. They may have something, but generally you are gonna get best results from store-bought kits.

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mom
Jun 08, 2022

Made a 5.5 pound rib roast last night. To get it to 118 I had to go about 3 hours, with the last hour the temperature bumped to 300. So my advice is : -give your roast plenty of time to come to room temperature (recipe says 2-3 hours, I would say 3-4). -If you stay with 250F for the slow part, allow about 30 minutes per pound to get the middle to 118. YMMV, but if it is done early you can just let it rest a while longer than 30 minutes, as allowed for in the recipe, before you blast it with the 500F at the end.I made Yorkshire Pudding to go with the meat, so I wrapped the…

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dongorejr
Dec 30, 2022
Replying to

You likely need to calibrate your oven, instead of second-guessing the chef. Just sayin…

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Juan Antonio Mena
Juan Antonio Mena
Dec 31, 2021

Honestly this is the 2nd time in making this and this video just jumpstarted a tradition with my family! (Mexican family) lol Got tired of the tamales haahaahaa. Thanks again for making this video. You made it so easy!!!

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