Standing Rib Roast

🧂 Ingredients

• 5 lb prime rib

  (bone-in prime rib)
• 1 ½ tablespoon Kosher salt
• 1 tablespoon coarse ground pepper

  (freshly ground is best)
• ½ tablespoon garlic powder
• 1 teaspoon smoked paprika

  (or regular paprika)
• 1 teaspoon dried rosemary
• 1 teaspoon ground sage
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon onion powder

Instructions

• 1 Place your bone-in prime rib roast under cool running water and use paper towels
  to pat it dry. If desired, use a sharp knife to remove any excess silver skin or
  fat.
• 2 In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion
  powder, ground sage, dried rosemary, and dried thyme until everything is evenly
  distributed and set it to the side.
• 3 Place your standing rib roast in a baking dish or on a baking pan and sprinkle
  the dry rub over it, using half of the seasoning on each side. Massage the dry
  rub into the meat, rolling the edges of your roast in any excess dry rub that
  falls off. Coat the entire surface of the roast with the dry rub, don't be shy
  with the seasoning!
• 4 Once your roast is seasoned, place it uncovered in the refrigerator to dry brine
  overnight (or at least 8 hours, but up to 2 days at the most). *For the best
  results, remove your roast from the fridge at least 1 hour, but preferably 2,
  hours before cooking so it can come to room temperature.
• 5 Preheat your oven to 200°F (93°C).
• 6 Place your dry brined roast into a roasting pan and put it in the oven
  bone-side-down. Roast for approximately 3 hours and 45 minutes (roughly 45
  minutes per pounds for a 5-pound prime rib), or until it reaches your desired
  level of doneness as listed in the next step.
• 7 When your standing rib roast reaches an internal temperature of 120-125°F
  (49-52°C) for RARE, 125-129°F (52-54°C) for MEDIUM-RARE, 130-139°F (54-59°C) for
  MEDIUM, or 140-145°F (60-63°C) for MEDIUM-WELL, remove it from the oven. Loosely
  tent a piece of foil over the top and allow it to rest for 20-30 minutes before
  slicing.
• 8 To reverse sear your roast before serving, remove it from the oven 10°F (5.5°C)
  shy of your ideal temperature. Transfer the roast to a cutting board and loosely
  cover it with foil while you increase the oven temperature to 500°F (260°C).
• 9 Once the oven has preheated, return the roast to the oven and let it sear until
  it reaches your desired internal temperature as listed above. *Watch your roast
  closely because the searing step will go quickly.
• 10 Remove your standing rib roast from the oven and loosely tent foil over the top.
  Let it rest for 15 minutes before slicing and serving.

Nutrition Info