Holidays Standing Rib Roast
A roast is perfect for the holidays and great for serving a crowd. Pair with your favourite side dishes for a bright, beautiful holiday spread.
4 ½ - 5 lb bone-in standing rib roast
1 tsp kosher salt
A few grinds of ground pepper
¼ cup green peppercorn dijon mustard
1 ½ tbsp rosemary
1 tbsp olive oil
¼ tsp garlic powder
1 tbsp flour
2 cups beef broth
1 tbsp soy sauce
Salt and pepper to taste
Preparation:1.5 hours (taking roast out of the fridge)
Total Time: 3-3 1/2 hours
Kitchen Equipment: baking sheet
3 Side Dishes One Pan
- Take the roast out 1.5 hours before cooking and cover with 1 tsp salt as it warms to room temperature.
- Pre-heat oven to 450F.
- Trim excess fat and season beef with pepper.
- The make marinade by mixing mustard, rosemary, olive oil and garlic powder and use your hands to rub all over roast.
- Place rib roast bones down in a high sided roasting pan or regular pan (bones down act as a roasting rack if you don’t have one).
- Cook for 15 minutes at the high temperature of 450F. Then, reduce the heat to 325F and cook until desired temperature is reached, about 15 minutes of cooking time per pound of prime rib.
- Cook until the thermometer reads between 120ºF and 130ºF (depending on preference).
- Loosely tent with foil and rest for 15-30 minutes.
- In a saucepan, make beef jus by whisking all drippings and flour until it thickens over medium high heat, about 2-3 minutes. Add beef broth, a splash of soy sauce and bring to a boil over high heat. Keep at a boil until it thickens slightly and then season with salt and pepper before serving.
Recipe Pro Tips:
- Approximately 15 minutes of cooking time per pound of prime rib
- 120 degrees-125 degrees is rare
- 130-135 degrees is medium rare