Ask my husband how he enjoyed this rib roast and you will get a big smile on his face. It’s so good. We are a family that loves meat so we do love our steaks and roasts. Standing ribs roasts, prime ribs roast, beef ribs roasts, or rib-eye roast are all the same things with different names. This is an expensive cut but also a very tender, juicy, and delicious piece of meat. It comes from the back/ribs and has a large chunk of fat in the middle called the eye hence the term rib eye roast. A full primal rib is 7 ribs together but you will always get the butcher cut these to the number you want. The meat is so good on its own you do not need anything other than a seasoning of salt and pepper to make them tasty especially when they are grilled. In addition, the cooking time in the oven is not long and there is not much to do in terms of work.
Why make this rib roast?
This is a simple and easy recipe with just 10 minutes to prep. There is no sautéing of the veggies and no searing of the meat. Also, you can leave the meat to marinate for as little or as long as you want, even overnight. Roasting in the oven takes less than an hour and the result is a soft, tender and juicy meat that is cooked to perfection. Want to impress your guests? This is the best roast beef recipe you can make to entertain. The moment you cut your first slice everybody will be drooling and thinking what an amazing cook you are! And, the best part is it’s all so easy. Here’s the quick timeline for the process. Prepare rub and marinate- 5 to 10 mintes Prepare glaze 5 minutes Roast the ribs 45 minutes Make the gravy – 10 minutes
Ingredients and substitutes
Coriander – The flavor of coriander in the dry rub is wonderful. I like to lightly toast the coriander in a frying pan before pounding it to bring out maximum flavor. It also makes it easier to crush it. Cumin – Adds a smoky flavor that works beautifully with most red meats. Paprika – I’ve used a sweet smoked red paprika, which adds a nice flavor and color to the meat. Garlic – Though I’ve used 2 large garlic cloves, its just enough to season the meat. A lot of it stays out and gets crusted with the high baking. Pomegranate molasses – This is actually pomegranate juice that has been reduced with a little sugar and lemon juice. It is tart and works beautifully with the honey added to it. Rosemary and Thyme – A wonderful combination with red meat. I’m using fresh, and yet if you don’t have fresh you can use dried as well. Mustard – I use a good Dijon creamy mustard. Mustard has a strong flavor, but when mixed with honey!! Absolutely heavenly. You can replace it with yellow mustard or grainy mustard if you like the flavor. Honey – Use a good quality thick honey that really brings out the flavor of the mustard.
Step-by-step: Standing Beef Ribs Roast
Rib marinade – Dry rub – Crush coriander, cumin, salt, pepper, chopped rosemary, and thyme, in a mortar and pestle or food processor until coarse. Grate in the garlic and nutmeg. Drizzle in the olive oil. Set aside until ready to use.
Pomegranate glaze – Place all ingredients in a bowl and combine well with a whisk. Set aside until ready to use.Pro tip – brushing the ribs with this glaze will add a nice color and flavor. As well as make the most delicious gravy to go with the roast. Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 20 mins.Pro tip – a hot oven will sear the meat from the outside making sure all the juices stay inside. Wipe the rib with a paper towel as dry as you can. Generously apply dry rub all over the ribs.Pro tip – If the meat is wet the marinade will slide down as soon as it goes into the oven. Also, you can leave it marinated in the fridge up to overnight. Place the prime rib on the roasting rack fat side up. I like to place a piece of foil under the bones so it stays upright.Pro tip – Remove the ribs from the fridge and let them come to room temperature. Chilled or frozen meat will cook unevenly. l like to leave it out for at least 2 to 3 hours.
Cook for 15 minutes then reduce the oven temperature to 350°F / 177 ° / Gas Mark 4. Brush the meat with pomegranate glaze. Place a meat thermometer into the thickest part of the meat.Pro tip – you can glaze the meat more than once. If you don’t have the thermometer just calculate the time based on the weight of the meat as suggested below. Continue to cook until the internal temperature of the meat reaches the desired temperature– Medium rare – between 130 F to 135 F, approximately 15 minutes per pound or Medium – between 135 F to 140 F, approximately 22 to 23 minutes per pound Medium well between 145 F to 150 F, approximately 25 minutes per pound
When you reach the desired temperature for doneness – remove from the oven and leave on the counter covered with foil for at least 15 to 30 minutes.Pro tip – the meat will continue to cook about 5 degrees more after you take it out of the oven. Glaze – pour the remaining pomegranate glaze and any pan juices in a frying pan or saute pan. Cook over medium heat until reduced to 1/3 or thick like a syrup. Serve with the roast.
Tips for Success
You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the prime rib the more juicy and flavorful the roast. Always thaw the prime rib before cooking – a few hours at least 2 to 3 hours. Cooking chilled meat results in uneven baking, causing the outer parts of the meat to overcook. A prime rib is a large chunk of meat and not much exposed. So, make sure to over-season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on. Use a roasting rack, don’t just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the prime rib form a crust. Elevate the bones from the base. This encourages even cooking by circulating the air. Internal temperature for standing rib roast Medium-rare – 130 F to 140 F (55 C – 60 C) or Medium – 145 – 155 F (63 C- 68 C) Remember that even after you take the meat out of the oven the meat continues to cook about 5 degrees more with the residue heat. Cook the meat just until you reach the desired doneness, not a minute more. The meat continues to cook about 5 degrees more after you take it out of the oven. If you are entertaining and want to ensure you have the perfect roast. Remove the prime rib at about 120 F (49C) – this will be perfectly pink and about 130 F by the time you serve it. Don’t open the oven door too often to check doneness. Instead, calculate the cooking time and check closer to the time. Medium rare – approximately 15 minutes per pound or Medium – approximately 22 to 23 minutes per pound Medium well – approximately 25 minutes per pound Don’t poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don’t make too many holes. I poke the thermometer just once and then leave it there until it reaches the desired temperature. Let the meat rest after cooking. If you cut the meat too soon, all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
Creative ways to serve prime ribs
Serving a standing prime rib roast creatively and visually appealingly can elevate the dining experience. Here are some creative ideas to present your prime rib roast:
Carving Tableside: Have a skilled server or chef carve the prime rib roast tableside. This adds a touch of elegance and allows guests to see the expertly sliced meat up close. Mini Prime Rib Sliders: Slice the prime rib thinly and serve it on mini slider buns with horseradish sauce, caramelized onions, and arugula for a delightful appetizer or party dish. Prime Rib Tacos: Create prime rib tacos with thinly sliced meat, fresh salsa, guacamole, and a drizzle of lime crema. Serve them on small tortillas for a fusion twist. Prime Rib Panini: Use slices of prime rib to make a gourmet panini. Add cheese, caramelized onions, and your favorite condiments between two slices of bread, then press it until crispy. Prime Rib Eggs Benedict: For a luxurious brunch option, substitute the traditional Canadian bacon with slices of prime rib in Eggs Benedict. Top it with hollandaise sauce and poached eggs. Prime Rib Stuffed Bell Peppers: Hollow out bell peppers and stuff them with diced prime rib, rice, vegetables, and cheese. Bake until the peppers are tender, and the cheese is melted. Prime Rib Pizza: Create a unique pizza by using thin slices of prime rib as a topping. Add roasted garlic, caramelized onions, and a creamy horseradish sauce for a rich and savory flavor. Prime Rib Salad: Slice the prime rib into thin strips and use it as a topping for a hearty salad. Pair it with mixed greens, roasted vegetables, blue cheese, and a balsamic vinaigrette. Prime Rib Pho: Incorporate prime rib slices into a Vietnamese pho broth with rice noodles, bean sprouts, herbs, and lime. It’s a comforting and unique way to enjoy your leftovers. Prime Rib Quesadillas: Make quesadillas using prime rib, cheese, and sautéed peppers and onions. Serve with salsa, sour cream, and guacamole for dipping. Prime Rib Sushi Burritos: Roll prime rib slices, avocado, cucumber, and other sushi ingredients in a large sheet of nori (seaweed) and sushi rice to create a sushi burrito. Prime Rib Croquettes: Mix finely chopped prime rib with mashed potatoes, shape into croquettes, and deep fry until golden brown. Serve with a dipping sauce for a delightful appetizer. Prime Rib Tostadas: Place sliced prime rib on crisp tostada shells and top with refried beans, shredded lettuce, diced tomatoes, cheese, and salsa.
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