Salt and Pepper Crusted Standing Rib Roast – the most amazing prime rib recipe for that special occasion or holiday!
So excited to share with you guys our family recipe for Standing Rib Roast!!!
I don’t know about you guys, but come every Christmas this is on the menu!! I know it sounds slightly intimidating, but this is actually one of THE simplest recipes you will ever encounter. And it turns out perfectly EVERY. SINGLE. TIME.
Prime rib, while decadent as can be, is really a very simple cut of meat to cook and season. It has so much flavor build in to it with it’s marbled fat. Add your salt and pepper rub, throw it in the oven and you are good to go. So simple, yet highly sophisticated and should be on your list of things to make when company comes over.
What You Will Need:
- standing rib roast (prime rib)
- kosher salt
- ground black pepper
- roasting pan
What is Better: Boneless or Bone-In Prime Rib
Different people will argue different things here. Honestly, I don’t think you can go wrong with either. I have made both (and I have both pictured here) – neither was stand-apart better than the other. I will say the boneless seemed to cook a tad faster than the bone-in and I have that noted and discussed in the Notes section of the recipe card.
How Much Prime Rib to Make
We generally factor in approximately 1 pound per person.
(picture of a bone-in standing rib roast – the rest of the photos mainly show a boneless roast)
(this is a boneless prime rib)
How to Cook a Standing Rib Roast:
1. Rub salt and pepper all over and let roast come to room temp.
2. Place in roaster. Cook at 500 for about 20 minutes then reduce 325 and continue to cook until the middle part of the thickest area of the rib roast reads 115 degrees or 125 degrees, depending upon whether you want to have your roast medium-rare or medium, respectively.
3. Remove from oven and let rest.
4. Carve and serve immediately.
Other Recipes You Might Like:
Salt and Pepper Crusted Standing Rib Roast – Perfect for any special occasion and so easy to make!
- 1 standing rib roast (prime rib) – we used an 8lb roast
- 4 Tablespoons kosher salt
- 4 Tablespoons ground black pepper
- Combine salt and pepper in a small bowl;
- Rub salt and pepper mixture all over rib roast at least 2 hours prior to cooking (it is okay to not use all of the salt and pepper mixture – use your best judgment);
- After rubbing with salt and pepper, leave out to allow the roast to come to room temperature.
- Preheat oven to 500 degrees;
- Place rib roast on roaster (fat side up) and place in oven, uncovered.
- You will want to cook your rib roast/prime rib for a TOTAL of 15 minutes per pound (this will result in a medium rare center – if your roast is particularly robust, cook 16 or 17 minutes per pound).
- The first 20 minutes will be at 500 degrees.
- Then drop the oven temp down to 325 for the rest of your cooking time.
- DO NOT OPEN THE OVEN AT ANY POINT.
- Remove from oven and immediately cover with foil or the roaster cover and let rest for 20-30 minutes (do not skip this step!) – the meat will continue to cook during this time;
- Cut into steaks and serve immediately.
- I like to serve with my Creamy Horseradish Mayo.
- Serving Size: An 8 pound roast serves approximately 8 people, assuming each person consumes a 1lb prime rib steak; adjust accordingly as desired.
- Kosher Salt: Ensure you are using kosher salt and not table salt (table salt would result in a much-too-salty roast),
- Bone-In vs. Boneless: If you can only find a boneless prime rib, I would recommend reducing the cooking time to 14-14.5 minutes per pound as they will cook just a little bit quicker.
Keywords: standing rib roast, how to cook a standing rib roast