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.
Ingredients
Scale
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
Instructions
- Remove the beef from the refrigerator approximately 2-3 hours before cooking to ensure it reaches room temperature evenly.
- Thoroughly pat the beef dry using clean paper towels to remove excess moisture, which helps achieve a perfect sear.
- Preheat the oven to 240°C/460°F (220°C fan), positioning the oven rack in the middle to allow uniform heat circulation.
- Prepare a heavy-based oven-proof skillet by layering finely chopped onions, minced garlic, and fresh herbs as a flavorful base.
- 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.
- Liberally apply approximately two-thirds of the remaining butter over the top and sides of the beef to enhance flavor and promote even browning.
- Roast the beef for 20 minutes to develop a rich, golden crust and initiate the cooking process.
- Remove the skillet from the oven, distribute the remaining butter over the beef, and reduce the oven temperature to 120°C/250°F.
- Continue roasting for an additional 1.5 hours, carefully basting the beef with pan juices every 30 minutes to maintain moisture.
- 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.
- 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.
- 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