There’s nothing like a roast dinner, and this Ina Garten standing rib roast recipe is one of the best!
Standing rib, also known as prime rib, is one of the most desired cuts of beef. Because the bones are left in, the meat turns out unbelievably tender and juicy.
Much of the flavor of this dish comes from the beef bone, which is left in during cooking. When cooked to a perfect medium-rare this standing rib has a velvety smooth and slightly gamey taste.
Ina Garten’s homemade mustard horseradish sauce cuts through the richness and adds even more savory flavor.
The key is a quality cut of meat, so visit your local butcher to ensure you get the freshest ingredients!
Standing Rib Roast vs Ribeye Roast
Standing rib roast and ribeye roast often get confused. They’re actually both from the same cut of meat. The difference is in how they are cooked.
- A standing rib roast consists of anywhere between 2 and 7 ribs. It’s able to stand up on its own because the bones are left in—hence the name! Because the bones are still in the meat, this cut tastes best slow cooked to release all the flavors.
- A ribeye roast or steak is cut from a standing rib. The bone is removed, along with any tough muscles that take a long time to break down. The ribeye can then be seared over the grill so it’s nice and charred on the outside and tender inside.
Ina Garten Standing Rib Roast Specificities
Ina Garten’s original recipe keeps things simple by seasoning the beef with just salt and pepper. I wanted to give this beef a little more flavor, so I opted to add rosemary and garlic as well.
How Ina cooks this roast is so important. The traditional finish is rare on the inside and medium-rare towards the ends. This is how I’ll prepare the roast, but you can always add more cooking time if you prefer.
One last note is to ensure your oven is clean before cooking. I’ll be cooking the roast at 500°F, which will make your oven very hot. So any grease or food that’s fallen near the elements will create a lot of smoke.
Tips and Tricks for Making Ina Garten Standing Rib Roast
- Dry age the roast several days before cooking. This isn’t required, but dry aging will help break down the muscle tissue and make your meat more tender. Make sure you only use top grade beef to dry age.
- Tie your roast so it cooks evenly. When the ends of the roast pull away during the cooking process, they tend to dry out. I avoid this by tying both ends of the roast with cooking twine before cooking.
- Let the roast come to room temperature before cooking. If you roast the meat while it’s still cold, it will cook unevenly. What you’ll end up with is overdone outsides and raw meat inside.
- Use a proper meat thermometer to check for doneness. The internal temperature of a roast will let you know if it’s cooked or not.
- Make jus from the pan drippings. Don’t let all that fat and flavor go to waste! Scrape the bottom of the pan to release the browned bits and then just add a bit of water.
- Remove the foil from the roast after taking it out of the oven. If you leave the foil on for 30 minutes or longer, the roast will overcook.
Ina Garten Standing Rib Roast
- Prep Time20 min
- Cook Time1h30 min
- Total Time1h50 min
- Mix Together the Seasonings
Mince the garlic and rosemary and place in a small bowl. Add salt, olive oil, and freshly ground black pepper, and mix.
- Season the Roast
Spoon the dressing over the raw standing rib roast. Let the roast sit for 2 hours at room temperature to absorb all the flavors.
- Cook the Roast at 500°F
Rearrange the oven rack so that it’s in the second to last position. Set the oven to 500°F.
Add the roast to your roasting pan, bone side facing down. Place the roasting pan in the oven and cook for 45 minutes.
- Reduce the Oven Temperature
Keep the roast in the oven and reduce the temperature to 325°F. Let the roast cook at this temperature for 30 minutes.
- Finish the Roast at 450°F
Increase the temperature again, this time to 450°F. Cook the roast for 15-30 minutes, or until the meat thermometer reads 125°F. Make sure the meat thermometer is inserted directly into the center of the roast for an accurate reading.
- Let the Meat Rest
Take the roast out of the oven. Remove it from the pot and place it on a cutting board. Cover roast with aluminum foil and let it rest for approximately 20 minutes.
- Make Mustard Horseradish Sauce
Add mayonnaise, horseradish, grainy mustard, Dijon mustard, sour cream, and salt to a bowl. Whisk together until a sauce forms.
- Carve the Roast and Serve
Thinly slice the roast beef. Serve with a side of mustard horseradish sauce.
Ways to Enjoy Standing Rib Roast
This standing rib roast is a delicacy reserved for special occasions. As such, it needs to have an equally decadent side dish to go along with it!
- Serve this roast with creamy mashed potatoes, roasted vegetables, or cheesy asparagus.
- For something a bit fancier than mashed potatoes, try potatoes au gratin. This baked side dish is made with sliced potatoes and onions all in a velvety cream sauce. And if there’s roast beef, there needs to be red wine! Look for full-bodied dry red wines, as the tannins will help cut through the fatty rich meat. My recommendations are cabernet sauvignon, merlot, or a nice shiraz.
- You can even add red wine to your roast beef jus for a hint of fruit flavor and acidity.
How to Store and Freeze Standing Rib Roast?
Storing Rib Roast in the Fridge
Any leftovers from your roast can be stored in the refrigerator for 3-4 days, according to the USDA. Ensure that your refrigerator temperature is set to 40°F or less to slow the growth of bacteria. Be aware that even in the fridge, meat can still grow bacteria.
Storing Rib Roast in the Freezer
If you want to save a portion of this roast for a later meal, you can also freeze any leftovers. The USDA says that meat will stay good in the freezer for 3-4 months. Freezing for longer than this isn’t harmful, but it can make the meat dry out.
The best method to freeze roast beef is to first slice it into smaller portions. This will make reheating it easier and faster. I recommend freezing in portions large enough for one meal, that way you don’t end up with leftovers again.
Then, wrap the beef portions in an airtight packaging like foil or plastic wrap. This helps keep the moisture in, and the bacteria out. Once your roast portions are wrapped, you can place them in an airtight container and freeze immediately.
- 40.7g Fat
- 13.8g Carbs