Foolproof Michael Symon Standing Rib Roast Recipe for Perfect Feasts

Michael Symon’s standing rib roast represents the pinnacle of home-cooked elegance, transforming an ordinary dinner into an extraordinary culinary experience.

Robust and succulent, this centerpiece cut promises tender, mouthwatering results that will impress even discerning food enthusiasts.

Rich marbling guarantees intense flavor and incredibly juicy meat, creating a memorable dining moment for family and friends.

Professional chefs like Symon understand how strategic seasoning can elevate a simple protein into a gastronomic sensation.

Fragrant herbs and carefully selected spices infuse depth and complexity into every delectable bite.

The cooking technique ensures a perfectly crisp exterior while maintaining a luxuriously tender interior that melts in you.

Strategic preparation turns an impressive cut into a show-stopping main course that celebrates classic cooking techniques: Get ready to savor perfection.

Tips for Juicy, Tender Prime Rib

• Butter Brilliance: Slather the bone side with a thick layer of softened butter to create a rich, golden crust that seals in moisture and adds incredible depth of flavor.
• Temperature Mastery: Pull the roast from the refrigerator at least 2 hours before cooking, allowing it to rest and warm up evenly, which guarantees consistent doneness throughout the meat.
• Pan Power: Select a sturdy, heavy-based oven-proof skillet or roasting pan that conducts heat perfectly and supports the weight of the prime rib without warping.
• Seasoning Strategy: Generously coat the entire roast with kosher salt and cracked black pepper, pressing the seasonings into the meat to create a delectable exterior crust.
• Resting Ritual: After cooking, let the prime rib sit undisturbed for 15-20 minutes, allowing the juices to redistribute and ensuring each slice remains incredibly tender and succulent.

Storing Rib Roast Without Losing Flavor

• Vacuum Sealing: Lock in freshness by using a vacuum sealer for leftover standing rib roast. Extract all air to prevent freezer burn and maintain optimal meat quality. Seal portions individually for easy future meal planning and quick thawing.
• Freezer Storage: Wrap roast slices tightly in heavy-duty aluminum foil, then place inside a freezer-safe zip-lock bag. Remove excess air to prevent freezer crystals and preserve meat's tender texture. Label with date and contents for organized tracking.
• Refrigeration Tips: Transfer leftover roast to an airtight glass container with a secure lid. Slice meat before storing to reduce moisture and prevent bacterial growth. Consume within 3-4 days for best flavor and safety.

Rib Roast Variations You’ll Want to Try

• Herb-Crusted Classic: Coat the beef generously with a mixture of fresh rosemary, thyme, and chopped parsley before roasting. The herbs will create a fragrant, earthy crust that enhances the meat's natural flavors.
• Spicy Southwest Style: Rub the beef with a blend of chili powder, cumin, smoked paprika, and brown sugar before cooking. This version adds a bold, warming kick that transforms the traditional roast into a zesty main course.
• Mustard Garlic Infusion: Create a pre-roasting marinade using Dijon mustard, crushed garlic, fresh herbs, and a splash of red wine. The mustard will tenderize the meat while adding a tangy, complex flavor profile that complements the rich beef.
• Asian-Inspired Soy Glaze: Brush the roast with a mixture of soy sauce, ginger, sesame oil, and a touch of honey before and during cooking. This variation introduces a sweet and umami-rich dimension to the classic standing rib roast.

A Showstopping End to Symon’s Rib Roast

Succulent Michael Symon’s standing rib roast transforms dinner tables into gourmet experiences.

Home chefs can elevate weekend meals with this classic technique.

Precision temperatures and careful butter application guarantee restaurant-quality results.

Culinary magic happens when high-heat searing meets slow-roasting methods.

Professional techniques become accessible through detailed instructions and patient preparation.

Finally, share your masterpiece and inspire fellow kitchen enthusiasts with your culinary adventure!

Why Michael Symon’s Standing Rib Roast Impresses

• Unlock Luxurious Flavor Depth: Michael Symon's standing rib roast delivers restaurant-quality taste with incredibly rich, deep beef flavors that melt in your mouth, creating a gourmet experience right in your kitchen.
• Master Foolproof Cooking Technique: The step-by-step method ensures perfectly cooked meat every time, with precise temperature guidelines and strategic butter basting that guarantees juicy, tender results without complicated culinary skills.
• Celebrate Special Moments Effortlessly: This showstopper roast transforms ordinary dinners into memorable celebrations, requiring minimal hands-on preparation while delivering maximum impressive presentation that will wow family and guests.

Must-Haves for Standing Rib Roast

• Beef Standing Rib Roast: High-quality cut with rich marbling, perfect for special occasions and impressive roasting.
• Onion, Garlic: Provide deep flavor foundation and aromatic base for the roast.
• Fresh Herbs: Add complexity and herbaceous notes to enhance meat's natural flavor.
• Butter: Creates golden crust, adds richness, and helps with even browning of the roast.

Step-by-Step Rib Roast by Symon

Step 1: Prepare the Beef

Remove the beef from the refrigerator 2-3 hours before cooking to allow it to reach room temperature. Use a paper towel to thoroughly pat the meat dry, ensuring a perfect sear and crispy exterior.

• Standing rib roast
• Paper towels

Step 2: Preheat the Oven

Set your oven to 460°F (240°C) or 220°C for fan-assisted ovens. Adjust the oven rack to ensure the roast will sit comfortably in the middle of the oven.

Step 3: Create the Flavor Base

• Sliced onions
• Minced garlic
• Fresh herbs

Step 4: Butter the Roast

Gently spread a thin layer of butter on the bone side of the beef. Place the roast on top of the onion and herb mixture, butter side down. Generously apply about 2/3 of the remaining butter on the top and sides of the meat.

Step 5: Initial High-Heat Roasting

Roast the beef at 460°F for 20 minutes to create a beautiful golden-brown crust.

Step 6: Lower Temperature Roasting

Remove the roast and spread the remaining butter over the meat. Reduce the oven temperature to 250°F (120°C).

Step 7: Slow Roast and Baste

Continue roasting for approximately 1.5 hours. Baste the roast with pan juices every 30 minutes. Use a meat thermometer to check the internal temperature – aim for 123.8°F (51°C) at the center.

Step 8: Rest the Meat

Transfer the beef to a plate and loosely cover with foil. Allow it to rest for 20-30 minutes. The internal temperature will naturally rise to 133-136.4°F (56-58°C).

Step 9: Serve and Enjoy

Slice the roast and serve with classic accompaniments.

Michael Symon Standing Rib roast Recipe

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4.6 from 28 reviews

• Total Time: 2 hours 10 minutes
• Yield: 8 1x

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Description

Michael Symon’s standing rib roast delivers rich, tender beef with a perfectly seasoned crust. Slow-roasted to juicy perfection, this classic centerpiece promises an elegant dining experience that celebrates pure, quality meat with expert culinary technique.

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Ingredients

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Meat:

• 62.5 kg / 5 lb standing rib roast / prime rib, bone in

Aromatics:

• 1 onion, unpeeled, quartered
• 1 head of garlic, unpeeled, halved horizontally
• 5 sprigs thyme
• 3 sprigs rosemary

Herbs and Seasoning:

• 150 grams / 10 tablespoons unsalted butter, softened
• 5 garlic cloves, minced
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper

Liquid Ingredients:

• 1 ½ cups beef broth/stock, low salt
• 2 ½ cups dry red wine

Thickener:

• 1 tablespoon cornflour/cornstarch

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Instructions

1. Remove the beef from the refrigerator approximately 2-3 hours before cooking to ensure it reaches room temperature evenly.
2. Thoroughly pat the beef dry using clean paper towels to remove excess moisture, which helps achieve a perfect sear.
3. Preheat the oven to 240°C/460°F (220°C fan), positioning the oven rack in the middle to allow uniform heat circulation.
4. Prepare a heavy-based oven-proof skillet by layering finely chopped onions, minced garlic, and fresh herbs as a flavorful base.
5. Gently spread a thin layer of softened butter on the bone side of the beef, then carefully place it on the herb and vegetable base.
6. Liberally apply approximately two-thirds of the remaining butter over the top and sides of the beef to enhance flavor and promote even browning.
7. Roast the beef for 20 minutes to develop a rich, golden crust and initiate the cooking process.
8. Remove the skillet from the oven, distribute the remaining butter over the beef, and reduce the oven temperature to 120°C/250°F.
9. Continue roasting for an additional 1.5 hours, carefully basting the beef with pan juices every 30 minutes to maintain moisture.
10. Monitor the internal temperature using a meat thermometer, aiming for 51°C/123.8°F at the center, and begin checking early to prevent overcooking.
11. Transfer the beef to a clean plate and loosely tent with aluminum foil, allowing it to rest for 20-30 minutes, during which the internal temperature will naturally rise to 56-58°C/133-136.4°F.
12. Slice the beef against the grain and serve alongside complementary sides like Paris Mash and Garlic Sautéed Spinach for an elegant steakhouse-style presentation.

Notes

• Let the prime rib rest outside the refrigerator for about an hour before cooking to guarantee uniform heat distribution.
• Select a sturdy, thick-bottomed pan that can transition smoothly from stovetop to oven without warping.
• Generously coat the bone side with creamy butter, allowing rich flavors to permeate the meat during roasting.

• Prep Time: 10 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Roasting
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 564
• Sugar: 1 g
• Sodium: 452 mg
• Fat: 40 g
• Saturated Fat: 23 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Carbohydrates: 9 g
• Fiber: 0 g
• Protein: 48 g
• Cholesterol: 121 mg