Prime rib, or standing rib roast, is about as good as roast beef gets. It’s slathered in garlic herb butter and roasted at a moderate temperature rather than a very low one, which gives you an even cook edge to edge and still has it on the table in a couple of hours.
Standing Rib Roast
2.5 kg / 5 lb standing rib roast / prime rib, bone in (Note 1)
1 onion, unpeeled, quartered (brown, yellow, white)
1 head of garlic, unpeeled, halved horizontally
5 sprigs thyme
3 sprigs rosemary
Garlic Herb Butter
150g / 10 tbsp unsalted butter, softened
5 garlic cloves, minced
2 tsp finely chopped fresh rosemary (or 1 tsp dried)
2 tsp finely chopped fresh thyme (or 1 tsp dried)
2 tsp salt
1 tsp black pepper
Red Wine Sauce
375 ml beef broth/stock, low salt
675 ml dry red wine (Note 2)
1 tbsp cornflour/cornstarch (optional, Note 3)
Recipe Inspiration: Standing Rib Roast (Prime Rib) (Recipe Tin Eats)
