7 Bone Standing Rib

Always preheat the oven before placing the meat inside for even cooking.

A roasting rack to allows heat circulation around the meat.

After resting, use a sharp carving knife to slice the prime rib against the grain for the best texture.

Allowing the roast to come to room temperature before cooking promotes more even cooking.

Tying the roast helps it hold its shape and cook more evenly.

For a more intense garlic flavor, make small slits in the roast and insert slivers of garlic before seasoning.

To avoid overcooking, remove the roast from the oven when it's 5 degrees below your desired doneness, as it will continue to cook while resting.

Serve the prime rib with horseradish sauce or mustard.

Can I use ground pepper instead of crushed peppercorns?

Yes, ground pepper can be used, but crushed peppercorns will provide a more textured and robust flavor.

Is there a substitute for fresh minced garlic?

Garlic powder can be used as a substitute, but fresh garlic will give a more potent and aromatic flavor.

Can I add other herbs to the rub?

Thyme, oregano, or sage can also be added to the rub for different flavors.

How do I know when the prime rib is done?

Use a meat thermometer for accuracy. Insert it into the thickest part of the roast, avoiding fat or bone, to get the most accurate reading.

Is there a way to make the crust even more flavorful?

For an extra flavorful crust, you can add a small amount of olive oil to the seasoning mixture to help the seasonings adhere better and to encourage browning.

Can I cook vegetables with the roast?

Yes, you can add root vegetables like carrots, potatoes, and onions around the roast while it bakes.

How can I keep the meat moist and tender?

Cooking the roast at the high initial temperature then lowering it helps to sear the outside while keeping the inside moist. Letting the meat rest before carving also helps retain its juices.

What can I do with the drippings?

The drippings can be used to make a delicious gravy or au jus. Simply skim off the excess fat, and then simmer the drippings in a saucepan with a bit of flour and water or beef stock.

Can I prepare the roast ahead of time?

You can season the roast ahead of time and keep it refrigerated, but for the best results, let it come to room temperature before roasting.

What should I serve with prime rib?

Traditional sides include mashed potatoes, green beans, Yorkshire pudding, or a simple salad.

What is prime rib?

Prime rib is a cut of beef from the rib section, known for its tenderness and rich flavor. It is often considered one of the top cuts of beef and is popular for special occasions.

Can I substitute fresh herbs for dried herbs?

You can use fresh herbs, but you will need to increase the amount. Use about three times the amount of fresh herbs compared to dried herbs. In the case of this recipe, you'll need 1 tablespoon each of fresh rosemary and basil in place of the 1 teaspoon of dried.

What if I don't have butcher's twine?

If you don't have butcher's twine, you could use unwaxed dental floss or simply leave the meat tied as is during cooking, though this may make slicing more challenging.

Can prime rib be frozen?

You can freeze leftover prime rib. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag to prevent freezer burn. It's best consumed within 3 to 6 months.

How do I store leftover prime rib?

Store leftover prime rib in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a low oven to avoid overcooking.

Roasting Pan: A sturdy pan for placing the prime rib in the oven. It should have a rack to elevate the meat, allowing heat to circulate evenly.

Measuring Spoons: For measuring the peppercorns, coarse salt, garlic, rosemary, and basil.

Mixing Bowl or Mortar and Pestle: Used to combine and crush the peppercorns, salt, garlic, rosemary, and basil into a seasoning mixture.

Meat Thermometer: For monitoring the temperature of the roast to make sure it reaches the desired level of doneness without overcooking.

Carving Knife: For slicing the prime rib once it has rested and is ready to be served.

Butcher's Twine (if not prepped by butcher): If the butcher has not already tied the roast, this is needed to secure the meat together for easier carving.

Aluminum Foil (optional): Can be used to tent the meat while it rests, helping to retain heat and moisture before serving.

Cutting Board: Provides a surface for carving the prime rib and catching any juices that may run while slicing.

Garlic Mashed Potatoes: The creamy texture and buttery flavor of garlic mashed potatoes complement the savory seasoning of the prime rib, creating a satisfying mouthfeel.

Roasted Asparagus: The slight bitterness and crispness of roasted asparagus provide a nice contrast to the rich, tender beef, making the meal well-rounded.

Horseradish Cream Sauce: The sharpness of a horseradish cream sauce cuts through the richness of the prime rib, enhancing the meat's flavor while adding an exciting kick.

Red Wine Reduction: A red wine reduction sauce can elevate the dish with its deep, robust flavors, making it a perfect accompaniment to the rich prime rib.

Yorkshire Pudding: This classic British side adds a light, airy texture to the meal and is traditionally served with prime rib, soaking up the juices beautifully.

Creamed Spinach: The creaminess of restaurant-style creamed spinach balances the meat's richness, while the fresh spinach adds a hint of earthiness to the plate.

Beef Gravy: A rich gravy made from the drippings of the roast can enhance the overall flavor experience and provide moisture to the dish.

Baked Potatoes: A baked potato topped with sour cream and chives offers a simple yet satisfying side that pairs well with the juiciness of the meat.

Caesar Salad: The crisp romaine, creamy dressing, and sharp cheese of a classic caesar salad provide a fresh contrast to the robust flavors of the prime rib.

Chimichurri Sauce: This vibrant herb sauce introduces a fresh, zesty element that complements the rich meat without overpowering it.

Roasted Garlic Bread: The toasty, garlicky flavor of roasted garlic bread adds an inviting texture.

Mushroom Risotto: The earthiness of mushrooms in a creamy risotto gracefully pairs with prime rib.

Wine Pairings
Cabernet Sauvignon: Look for one with bold tannins and rich dark fruit flavors, maybe some hints of green pepper or spices, that can balance the peppercorn-garlic rub.

Malbec: This Argentinian favorite is all about ripe plum and blackberry flavors, with a touch of earthiness that complements the herbs and richness of the prime rib. Go for one that feels smooth and velvety.

Syrah/Shiraz: A Syrah can add a lovely depth with its spicy and smoky notes. Look for a bottle that boasts dark fruit flavors and maybe even a hint of black pepper, which will pair wonderfully with the seasoning on the rib.

Other Alcohol Pairings
Red Wine Blend: A mixed red wine, particularly one that includes Merlot or Petit Verdot, can provide a nice balance of fruitiness and structure. Look for one that has a medium body and enough acidity to cut through the richness of the beef.

Bordeaux: A good Bordeaux, especially one featuring Cabernet Sauvignon and Merlot, will have a complex profile with dark fruit, leather, and earthiness. Its bold flavors make it a natural pairing with the savory elements of prime rib.

Irish Stout: A rich, creamy Irish stout complements the meaty flavors while its slight bitterness can cut through the fat.

Non-Alcoholic Pairings
Beef Broth: A warm, hearty beef broth can echo the savory notes of the prime rib and elevate the whole dinner experience.

Herbal Tea: An herbal tea, especially one with rosemary or basil, can resonate with the seasonings on the meat. It's a calm, soothing drink that won't compete with the bold flavors of the roast.

Tomato Juice: A rich tomato juice, especially if it has a hint of spice, can act as a bright counterpoint to the rich meat. The acidity in the juice brings a nice balance, making it an interesting non-alcoholic option.