Beef Standing Rib Roast (Prime Rib)

Christmas

Followed the recipe for a 6.5lb and only needed to add ~10mins to the end based on the temperature at the 250F 90 minute mark. Full resting time is essential.

So good and easy! Definitely pay attention to the meat thermometer and let the meat rest, as described. Came out perfectly!

Awesome but never post cooked enough to be medium rare. I'll cook to 125 or 127 next time.

Came out PERFECT for my Christmas dinner. Followed the directions to a T. Let the prime rib rest on the counter, inside the original packaging for 3 hours till there was no chill. Season, cook, and live by your meat thermometer..... we like any cut of steak rare/medium rare and the last thing I wanted was to overcook a $60 piece of meat and serve shoe leather for dinner. I pulled it at 118-120 and let it rest while we made the sides.... We cut into this thing, and it was PERFECT medium pink ALL the way through...... Juicy, flavor filled, succulent dinner❤️

Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking Preheat oven to 240°C/460°F Garlic Herb Butter: Mix together. Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2). Hot oven: Roast 20 minutes. Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan). Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre