Sandra This Paula Deen Standing Rib Roast Recipe is a juicy and tender recipe, which is made with a simple garlic, salt, and pepper crust. It’s a classic, foolproof recipe, ready in about 1 hour and 50 minutes.
Paula Deen Standing Rib Roast Recipe Ingredients
- 1 (4 pound) rib roast
- 2 tablespoons olive oil, or as needed
- ¼ cup sea salt
- 2 tablespoons freshly ground black pepper
- 2 cloves garlic, minced, or more to taste
How To Make Paula Deen Standing Rib Roast
- Prepare the Oven and Roast: Preheat the oven to 475°F. Place a roasting rack inside a shallow roasting pan.
- Season the Roast: Brush the entire surface of the rib roast lightly with olive oil. In a small bowl, combine the sea salt, freshly ground black pepper, and minced garlic. Rub this mixture all over the roast, pressing it into the fatty cap and sides.
- Position the Roast: Place the seasoned roast onto the rack in the pan with the fatty side facing up.
- High-Heat Sear: Roast in the preheated 475°F oven for 30 minutes. This initial high heat is crucial for creating a delicious, browned crust.
- Roast at Lower Temperature: Reduce the oven temperature to 325°F. Tent the pan loosely with aluminum foil to prevent the crust from burning. Continue cooking for about 1 hour (or approximately 15 minutes per pound) until a meat thermometer registers your desired temperature. For medium, the target is 140°F.
- Rest the Roast: Remove the roast from the oven and let it rest, still tented with foil, for 10 to 20 minutes. Do not skip this step.
- Carve and Serve: After resting, remove the foil and carve the roast against the grain into your desired thickness. Serve immediately.
Recipe tips
- How do I get a perfect crust? The two-step cooking process is key. Searing the roast at a very high temperature (475°F) for the first 30 minutes creates that beautiful, flavorful, crispy crust on the outside.
- Why is resting the meat so important? Resting the roast after it comes out of the oven allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender. If you slice it too soon, the juices will run out onto the cutting board.
- How do I guarantee my roast isn’t overcooked? A meat thermometer is your best friend. It’s the only way to know the internal temperature accurately. Remember to pull the roast out of the oven when it’s about 5-10 degrees below your final target temperature, as it will continue to cook while it rests.
- Should the fat cap be up or down? Placing the roast with the fat cap facing up allows the fat to melt and baste the meat as it cooks, keeping it juicy and adding flavor.
What To Serve With Standing Rib Roast
This show-stopping main course is a classic for a reason. Serve it with traditional sides like:
- Creamy Horseradish Sauce
- Garlic Mashed Potatoes
- Roasted Asparagus or Brussels Sprouts
- Soft Dinner Rolls or Yorkshire Pudding
- A rich Au Jus made from the pan drippings
How To Store Standing Rib Roast
Store: Wrap leftover slices tightly or place them in an airtight container in the refrigerator for up to 3 days. Reheat: The best way to reheat the roast without drying it out is gently. Place slices in a skillet with a splash of beef broth over low heat until just warmed through.
Standing Rib Roast Nutrition Facts
- Calories: ~750 kcal per serving
- Protein: 45g
- Fat: 60g
- Carbohydrates: 1g
- Sodium: High (due to salt rub)
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib section. It’s called a “standing” roast because it is roasted standing on its rack of rib bones.
A good rule of thumb is to plan for about 1/2 pound per person for a boneless roast, or about 3/4 to 1 pound per person for a bone-in roast (to account for the weight of the bones).
After the initial 30-minute sear at 475°F, a good estimate for cooking at 325°F is about 15 minutes per pound for a medium cook. However, always rely on a meat thermometer for accuracy rather than time alone.
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Paula Deen Standing Rib Roast Recipe
Description
A classic, show-stopping standing rib roast, seasoned simply with garlic, salt, and pepper, and roasted to juicy, tender perfection with a flavorful crust.
Ingredients
Instructions
- Preheat oven to 475°F.
- Brush roast with olive oil. Rub with a mixture of sea salt, pepper, and garlic.
- Place roast, fat-side up, on a rack in a roasting pan.
- Roast at 475°F for 30 minutes to create a crust.
- Reduce oven temperature to 325°F, tent with foil, and continue roasting for about 1 hour (or 15 mins/lb) until a thermometer reads 140°F for medium.
- Remove from oven and let the roast rest, tented, for 15-20 minutes.
- Carve against the grain and serve.
Notes
- Use a meat thermometer for perfect results; pull the roast from the oven 5-10 degrees below your final target temperature.
- Resting the meat is a critical step for a juicy roast. Do not skip it.
- Roasting with the fat-side up allows the meat to self-baste as it cooks.
- Adjust cooking time for roasts larger or smaller than 4 pounds, but always rely on temperature.
