A standing rib roast, also known as prime rib, comes from the primal rib area and can consists of anywhere from 2 to 7 ribs. Although this cut of beef is commonly referred to as Prime Rib usually only restaurants serve up true USDA graded prime beef and most retailers offer choice or lower graded Standing Rib Roasts.
This year Oliver’s is proud to offer true Prime Standing Rib Roasts and Choice Standing Rib Roasts. Our roasts come with the bone-in, but we can cut the bone off and tie it back on, so you still get the flavor but have an easier time carving the roast. Now let’s get to cooking those ribs.
Traditionally rib roasts are roasted in the oven to medium rare and sliced in thick steak cuts. There are many ways to accomplish this, but here is our favorite method.
Preheat oven to 350 degrees F. Season the meat liberally with salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center registers 135 degrees F. Remove the meat from the oven and tent with foil to keep warm.
You can use the meat drippings to make your own Au Jus too! Place the roasting pan on top of the stove over 2 burners set on high heat. Add 2 cups of red wine to the drippings in the pan and cook over high heat until reduced, scraping the bottom of the page with a wooden spoon. Add 4 cups of beef stock and cook until reduced by half. Whisk in 1 tablespoon of chopped thyme leaves and season with salt and pepper to taste.
Slice the meat as desired and serve with your Au Jus.
* Recipe adapted from Bobby Flay “Roast Prime Rib with Thyme Au Jus”