Why recepie famous for?
Standing Rib Roast is without a doubt, the BEST roast beef in the world is Prime Rib!! Also known as Standing Rib Roast, this is slathered in a herb and garlic butter, then roasted to juicy perfection. By using a lower but not super low oven temperature, we can be assured of a beautiful even cook throughout the whole roast, yet still have it on the table in a couple of hours.
Ingredients
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:
150 g/ 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)
1 tsp black pepper
2 tsp salt
RED WINE SAUCE:
1.5 cups (375 ml) beef broth/stock, low salt
2.5 cups (675 ml) dry red wine (Note 2)
1 tbsp cornflour/cornstarch (optional, Note 3)
Instructions
Bring Beef to room temp: Take beef out of the fridge 2 - 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.Preheat oven to 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.
Garlic Herb Butter: Mix together.
Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
Slather: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread most of the rest of the butter on the top and sides (reserve a bit for 1 baste).
Hot oven: Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 120C/250F (standard) or 100C/212F (fan/convection).
Slow roast: Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Internal temperature will rise to 52°C/125°F (medium rare).
Slice beef and serve with Sauce! For a classic Steakhouse experience, ser
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