Cooking Oversized Standing Rib Roast: How Long?

Cooking a standing rib roast can be intimidating, especially given that it is an expensive cut of meat. However, it is actually simple to cook.

The first step is to pat the rib roast dry and leave it uncovered in the fridge for three hours or more. This helps to dry out the outer layer of the meat. Then, remove the roast from the fridge and generously coat it with olive oil, salt, and pepper. Place the rib roast in a large roasting pan with the fat side up and let it sit for two to three hours to bring it to room temperature.

Preheat the oven to 450 degrees Fahrenheit. Insert an oven meat thermometer probe into the centre of the thickest part of the roast. Place the meat in the oven and roast for 20 minutes. Then, reduce the oven temperature to 350 degrees Fahrenheit and continue to cook until the meat thermometer reaches 115 degrees Fahrenheit for rare, 120 degrees Fahrenheit for medium-rare, or 130 degrees Fahrenheit for medium.

Remove the roast from the oven and let it rest for 20 to 30 minutes. It will continue to cook while resting. After resting, the prime rib should reach 120-129 degrees Fahrenheit for rare, 130-134 degrees Fahrenheit for medium-rare, and 135-144 degrees Fahrenheit for medium.

How to season a standing rib roast

Seasoning a standing rib roast is a straightforward process, but it does require some planning. Here is a step-by-step guide on how to season your roast to perfection:

• Start by patting the meat dry with paper towels. This will help the seasoning stick to the surface of the meat.
• Sprinkle the roast generously with salt and pepper. You can also add other dried herbs and spices, such as rosemary or thyme, at this stage if you wish.
• If you want to add extra flavour, create a paste by mixing together fresh herbs (such as rosemary or thyme), garlic, smoked paprika, and just enough olive oil to bind it all together. Rub this paste all over the meat. Alternatively, you can use Dijon mustard as the base for your seasoning, adding garlic, olive oil, lemon juice, and rosemary.
• Allow the meat to rest at room temperature for 2-3 hours. This will help the meat cook more evenly and is a crucial step.
• Preheat your oven to a high temperature (around 450°F or 245°C).
• Place the meat in a roasting pan, bone-side down, and roast for 20 minutes.
• After 20 minutes, reduce the oven temperature to 325°F or 165°C and continue cooking until the desired level of doneness is reached. This could take anywhere from 45 minutes to 1 hour and 30 minutes, depending on the size of your roast.
• Use an instant-read thermometer to check the internal temperature of the meat. For rare meat, aim for 115°F or 46°C; for medium-rare, 125°F or 52°C; and for medium, 130°F or 54°C.
• Remove the roast from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring your roast is tender and juicy.

How long to cook a standing rib roast

A standing rib roast, also known as prime rib, is a cut of beef from the primal rib. It is typically roasted standing on its ribs so that the meat does not touch the pan.

The time it takes to cook a standing rib roast depends on how well you want the meat cooked. For a rare roast, cook until the meat thermometer reaches 115°F. For medium-rare, you are looking at a temperature of 120°F-130°F, and for a medium roast, you are looking at 130°F-140°F.

First, preheat your oven to a high temperature of around 450°F-500°F and place the roast in the oven for 20-30 minutes to seal in the meat's juices. Then, reduce the oven temperature to around 325°F-350°F and continue to cook until the roast reaches the desired internal temperature (see above). The roast will likely take another hour or two to reach this temperature, but this will depend on the size of the roast. A good rule of thumb is to estimate 15 minutes of cooking time per pound of meat.

If you are cooking your standing rib roast on a grill or smoker, you can follow a similar method to the oven. First, set your grill or smoker to a high temperature of around 450°F-500°F and place the roast inside for 20-30 minutes. Then, reduce the temperature to around 325°F-350°F until the roast reaches the desired internal temperature.

Tips for Cooking a Standing Rib Roast

• Let the prime rib roast sit at room temperature for at least an hour before cooking to help the meat cook more evenly.
• Use a meat thermometer to check the internal temperature of the roast to ensure it is cooked to your liking.
• The standing rib roast will continue to cook while resting, so remove it from the heat source when it is 5°F-15°F below your desired temperature.
• Plan to have your roast finished an hour or two before you want to serve it to account for any fluctuations in cooking time and to give yourself time to cook any side dishes.
• If your roast is done ahead of time, wait to sear it until 20-30 minutes before you are ready to serve it.

What temperature to cook a standing rib roast at

The temperature you cook a standing rib roast at depends on the level of doneness you want to achieve. For a medium-rare roast, the internal temperature should be 125°F (52°C). For a medium roast, the internal temperature should be 130°F (54°C).

To achieve this, the oven temperature should be set at 450°F (230°C) initially, for 20 minutes, and then turned down to 350°F (175°C) until the meat reaches the desired internal temperature.

However, some sources recommend a lower oven temperature of 225°F (107°C) for the entire cooking time, which will result in a slower cook but may be more forgiving.

One method to ensure a perfect medium-rare roast is to sear the meat in a hot skillet before placing it in the oven. First, trim any excess fat and gristle from the meat, leaving a fat cap no thicker than 1/4 inch. Then, season the meat generously with salt and pepper, or a wet rub of garlic, rosemary, black pepper, dijon mustard, and olive oil. Insert a meat thermometer and place the roast in the freezer until the outer edge reaches 30°F (-1°C). Remove the roast from the freezer and sear it in a hot skillet (cast iron if possible) for 2 1/2 minutes on each side, or until a dark brown crust forms.

After searing, place the roast on a rack in a shallow baking tray and put it in the oven at 225°F (107°C). Set a alarm thermometer to 125°F (52°C) for a perfectly pink medium-rare roast, or 130°F (54°C) for a medium roast.

When the alarm sounds, remove the roast from the oven and let it rest for 30 minutes. During this time, the internal temperature should rise to between 130 and 134°F (55-57°C) for medium-rare, or 135 to 140°F (58-60°C) for medium.

Finally, remove the string used to tie the roast and slice it perpendicular to the cylinder.

How to rest a standing rib roast

Resting a standing rib roast is a crucial step in the cooking process. Here is a detailed guide on how to do it:

Firstly, it is important to let the roast rest at room temperature for a short period after removing it from the oven. This step allows the meat to relax and ensures that the juices are evenly distributed, resulting in tender and juicy meat. The resting time can vary depending on the size of the roast and the desired doneness, but it is typically recommended to rest the roast for at least 20 minutes and up to 30 minutes. During this time, the internal temperature of the meat will continue to rise slightly, so it is important to take this into account when determining the ideal doneness temperature.

While the roast is resting, you can prepare any side dishes or sauces that will accompany the meal. It is also important not to cover the roast with foil during this initial resting period, as it needs to breathe. However, once you have transferred the roast to a carving board, you can loosely cover it with foil to keep it warm.

After the resting period, you can begin carving the roast. If you are serving it with the bones still attached, simply carve the meat into slices of your desired thickness. However, if you prefer to remove the bones, use a sharp knife to cut between the bones and the meat, then set the bones aside. You can then carve the roast into slices and transfer them to warmed plates.

Finally, don't forget to pour any carving juices over the meat before serving. This will add extra flavour and moisture to the dish.

How to carve a standing rib roast

Trimming and cooking the roast

First, trim off any excess fat you don't want to eat from the prime rib roast. Then, cut the roast into 0.5–1-inch-thick vertical slices, cutting against the grain from one end to the other. Avoid sawing your knife and instead cut straight through the roast as much as possible.

Before cooking, trim the fat down to 1⁄4 inch or less. Using a carving knife or another sharp tool, make an incision in the white fat cap along the edge of the roast. Hold the roast down and cut horizontally across it, removing most of the fat. Peel back the layer of fat as you go. Leave at least an 1⁄8-inch layer of fat to keep the roast moist. You can also leave this layer on after cooking or remove it.

Cook the roast with the bones in for easier carving. Put the roast in a roasting pan with the fat side up. For a simple recipe, rub it with salt and pepper. You can also add garlic, herbs, and spices to the rub or put potatoes and vegetables in the pan as a side. Cook the roast in an oven heated to about 350 °F (177 °C) until the roast reaches 125 °F (52 °C). This takes about 2 hours on average.

Removing the bones

Place the cooked roast bone-side down on a cutting board. The bones run along one of the outer edges of the roast, and their ends stick out of the meat. They won't rest flat against the board, so take advantage of them for leverage while you cut.

Hold onto the ends of the bones with your free hand and cut into the meat, following the curve of the bones as closely as possible. When you get close to the bottom of the roast, lift the bones up in the air. Standing the roast up on its end makes following the bones easier.

Turn the roast over and lay it flat on the cutting board. Pull the bones up and slice through the meat to remove them all at once. The bones aren't edible, so throw them away when you're done.

Carving the meat

Turn the roast over so the fat side is face up. To remove the fat cap, pin the roast in place with a carving fork or the palm of your hand. Then, slide your knife underneath the fat and cut horizontally across the roast to remove it. You do not have to remove the fat if you don’t want to.

Identify the direction of the grain and cut across it. Cutting against the grain shortens the fibers, leading to a better quality steak. Cut the roast into slices less than 1 inch thick. To keep your cuts nice and clean, place the roast underneath the middle part of your carving knife and cut through the meat with as little movement as possible.

Tips

• Let the roast rest for 20 to 30 minutes before carving.
• Use a sharpened carving knife to remove the bones and slice up the meat.
• A carving cutting board has a set of raised miniature pyramids in the centre to stabilise the roast, a juice groove, and a stainless steel tray to capture juices and scraps.

Frequently asked questions