Elegant Herb-Crusted Standing Prime Rib Roast
This extravagant herb-crusted standing prime rib roast is a showstopper for any special occasion, from holiday dinners to celebratory feasts. Inspired by Paula Deen's classic recipe, this foolproof method ensures a consistently juicy and flavorful roast that is perfect for impressing your guests. The roast is seasoned with a delightful blend of kosher salt, black pepper, and garlic powder, allowing the rich flavor of the beef to shine. With minimal handling, this recipe lets the roast cook to perfection while you prepare your sides. Allow yourself the luxury of not opening the oven door—trust the process for tender, mouthwatering results. Serve it with a side of au jus for dipping for those who prefer a more medium texture. This prime rib roast is a timeless addition to any dinner table, embodying warmth and celebration.
N/A
Servings
375
Calories
4
Ingredients
Ingredients
Standing rib roast
1 (5 lb, at room temperature)
Kosher salt
2 (tablespoons)
Fresh ground black pepper
1/2 (tablespoon)
Garlic powder
1/2 (tablespoon)
Instructions
1
Remove the standing rib roast from the refrigerator and let it sit at room temperature for at least 1 hour before cooking.
2
Preheat your oven to 375°F.
3
Rub the entire surface of the roast with a generous amount of kosher salt, freshly ground black pepper, and garlic powder, ensuring an even coating.
4
Place the roast rib side down on a roasting rack in a pan, with the fatty side facing up to maximize flavor and juiciness.
5
Roast the prime rib in the preheated oven for 1 hour. After this time, turn off the oven and do not open the door. Leave the roast inside for 2 to 3 hours to allow it to continue cooking in residual heat. Check the internal temperature after 2 hours; it should not exceed 125°F as it will rise about 10 degrees during the resting phase.
6
Approximately 30 to 40 minutes before you plan to serve the roast, reheat the oven to 375°F. Keep the roast in the oven throughout this reheat process.
7
Once the internal temperature reaches about 129°F to your desired doneness, remove the roast from the oven.
8
Cover the roast loosely with foil and allow it to rest for 15 minutes to let the juices redistribute.
9
Slice and serve with a side of au jus for those who prefer a medium or medium-well option.
Nutrition Information
30
Fat
0
Carbs
28.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is a 5-pound standing rib roast.
How long should the roast sit at room temperature before cooking?
The roast should sit at room temperature for at least 1 hour before you begin cooking.
What is the preheat temperature for the oven?
The oven should be preheated to 375°F.
What seasonings are used for the herb crust?
The crust is made using a blend of kosher salt, freshly ground black pepper, and garlic powder.
How should the roast be positioned in the pan?
Place the roast rib side down on a roasting rack with the fatty side facing up.
How long does the initial roasting phase last?
The roast stays in the oven at 375°F for exactly 1 hour.
What is the most important rule after the first hour of cooking?
The most important rule is to turn off the oven and do not open the door.
How long does the roast sit in the turned-off oven?
The roast should remain in the closed, turned-off oven for 2 to 3 hours.
What internal temperature should the roast reach during the passive cooking phase?
The internal temperature should not exceed 125°F during this phase as it will continue to rise.
When do I turn the oven back on?
Reheat the oven to 375°F approximately 30 to 40 minutes before you plan to serve the meal.
What is the target internal temperature for removing the roast finally?
Remove the roast once it reaches an internal temperature of about 129°F or your preferred doneness.
How long must the meat rest after the final removal?
The roast should rest loosely covered with foil for 15 minutes.
Why is it important to let the roast rest?
Resting allows the juices to redistribute throughout the meat, ensuring it stays moist and tender.
What is the calorie count per serving?
Each serving contains approximately 375 calories.
How much fat is in a serving of this prime rib?
There are 30 grams of fat per serving.
What is the protein content per serving?
Each serving provides 28.5 grams of protein.
How many ingredients are required for this recipe?
There are 4 main ingredients: standing rib roast, kosher salt, black pepper, and garlic powder.
What is the recommended side for serving?
It is recommended to serve the roast with a side of au jus for dipping.
Is there any fiber or sugar in this recipe?
No, this recipe contains 0 grams of fiber and 0 grams of sugar.
What preparation is needed for the garlic powder?
Use 1/2 tablespoon of garlic powder to rub the surface of the roast.
Who inspired this specific cooking method?
This foolproof method is inspired by Paula Deen's classic recipe.
Is this recipe suitable for low-carb diets?
Yes, with 0 grams of carbohydrates, it is very suitable for low-carb and ketogenic diets.
What type of salt should be used?
The recipe specifically calls for 2 tablespoons of kosher salt.
How much black pepper is used?
The recipe requires 1/2 tablespoon of freshly ground black pepper.
Can I cook this roast if it is still cold from the fridge?
No, the instructions specify letting it reach room temperature for at least an hour for even cooking.
What kind of occasions is this roast best for?
It is ideal for special occasions, holiday dinners, and celebratory feasts.
What happens to the internal temperature during resting?
The internal temperature usually rises about 10 degrees during the resting phase.
Should the roast be covered while in the turned-off oven?
No, the roast is left uncovered in the oven; only cover with foil during the final 15-minute rest outside the oven.
What size roast does this recipe specify?
The recipe is based on a 5 lb standing rib roast.
How many carbohydrates are in this dish?
This dish contains 0 grams of carbohydrates.