Easy Standing Prime Rib Roast Recipe

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more affordable but less tender.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides a non-alcoholic option, while cooking wine is budget-friendly.

Welcome to Big Daddy's Barbecue Pit; we're cooking a standing rib roast.

You can cut it into steaks, but we're doing a standing ribeye roast with bones left in.

Cleaned up the bones and tied the roast to keep it symmetrical; removed some heavy fat.

We're going to slow roast it at 250°F (121°C) until it reaches 120°F (49°C).

Rub the roast with Wagyu brisket tallow as a binder.

Season all sides with Killer Hogs TX seasoning.

Sprinkle fresh rosemary and thyme over the roast and pat it in.

Place the roast on a rack in a roasting pan with 2 cans of beef consommé in the bottom for juice.

Make sure the roast is at room temperature before putting it in the oven; let it sit out for a couple of hours.

Insert a wired probe thermometer into the center of the roast to monitor the temperature.

Cook until the internal temperature reaches 120°F (49°C), which will take a couple of hours.

Once it reaches 120°F, remove the roast and let it sit tented for about 30 minutes.

Crank the oven up to the highest setting, 550°F (288°C).

Put the roast back in the oven uncovered to sear the outside for about 10-15 minutes.

Check for a good crust after 15 minutes at 550°F; it should look gorgeous.

Let the roast rest for a few minutes before slicing.

Trim off the twine from the roast.

Slice the roast in half and remove the bones.

Slice the meat as desired and dip it in the pan juices to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens