Beef Standing Rib Roast (Prime Rib)

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours 10 minutes

Ingredients

2 ½ kg / 5 lb standing rib roast / prime rib (, bone in (Note 1)

1 onion (, unpeeled, quartered (brown, yellow, white)

1 head of garlic (, unpeeled, halved horizontally)

5 sprigs thyme

3 sprigs rosemary

150g/ 10 tbsp unsalted butter (, softened)

5 garlic cloves (, minced)

2 tsp finely chopped fresh rosemary (or 1 tsp dried)

2 tsp finely chopped fresh thyme (or 1 tsp dried)

2 tsp salt

1 tsp black pepper

1 1/2 cups beef broth/stock (, low salt)

2 1/2 cups dry red wine (Note 2)

1 tbsp cornflour/cornstarch (optional, Note 3)

Directions

Prepare Beef

Bring Beef to room temp: Take beef out of the fridge 2 - 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.

Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.

Garlic Herb Butter: Mix together.

Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).

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 51°C / 123.8°F in the centre (for medium rare, Note 4). Start checking the internal temp early.

Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Internal temperature will rise to 56-58°C / 133-136.4°F (which is medium rare).

Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.

Red Wine Sauce:

Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.

Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.

Strain into bowl, pour into sauce jug.

Nutrition

• Calories: 671 kcal
• Total Fat: 44 g
• Saturated Fat: 19 g
• Cholesterol: 193 mg
• Sodium: 941 mg
• Total Carbohydrate: 2 g
• Protein: 64 g