Reverse-Seared Standing Rib Roast - Weekend at the Cottage Skip to content

Reverse-Seared Standing Rib Roast

Ingredients

Directions

  1. Bring the roast from the fridge an hour before roasting.
  2. Preheat oven to 300°F with the rack in the middle position.
  3. Finely chop the thyme and garlic together.
  4. Roughly crack peppercorns on cutting board then, combine in a bowl with salt. Include sea salt flakes in the salt quantity, if using.
  5. For the slow roast: Pat the roast dry with paper towels then, rub with oil ensuring entire surface is covered. Next, rub the roast with the salts and pepper followed by the garlic and thyme and place onto a wire rack resting in a shallow baking pan. Insert meat or probe thermometer into the roast, being careful to not touch the bone.
  6. Transfer to oven and roast until the temperature on the thermometer reaches 115°F, between 1 hour 45 minutes to 2 hours.
  7. Remove roast from oven, tenting loosely with foil. Leave roast to rest for at least 1 hour but up to 2. Prepare the Beef and Mushroom Jus (see below).
  8. For the reverse-sear: Preheat oven to 450°F. If you removed the thermometer or probe, reinsert. Transfer roast to oven and cook until until the temperature on the thermometer reaches 130°F for medium-rare, about 10-15 minutes.
  9. Remove and let stand for 5 minutes. Slice and serve with jus.
  10. For the jus: Place mushrooms in a small bowl and cover with 1 cup of boiling water. When cool, strain then finely chop mushrooms. Set aside.
  11. Add the butter and drippings to a saucepan and melt over moderate heat. Add the shallots and garlic. Cook for 5 minutes until soft and fragrant. Sprinkle with flour, stir and cook for 1 minute.
  12. Add the wine and whisk to remove lumps, then add beef broth, mustard, thyme and mushrooms. Add salt and pepper to taste. Stir, bring to a boil then, reduce heat to low and simmer uncovered for 15 minutes.
  13. Pour through a fine strainer and serve with rib roast or other beef dishes.
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Reverse-Seared Standing Rib Roast

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A choice cut of beef rubbed with cracked pepper, salt, garlic and thyme, roasted perfectly to medium-rare…

  • clock icon
    150 MIN
  • 6-8 SERVINGS
Reverse-Seared Standing Rib Roast

Here’s the only way to make a REVERSE-SEARED STANDING RIB ROAST!

This post is for all the carnivores out there searching for an exceptionally tender, juicy and flavourful piece of meat, cooked to perfection. Also known as prime rib or rib roast, we get bonus points when it comes to preparation. Follow our straightforward process and your REVERSE-SEARED STANDING RIB ROAST will be as glorious as ours, guaranteed.

Before detailing the specifics, a few reminders. As with all our posts, you can head straight to the recipe by clicking the GO TO RECIPE! button above. Because we believe this to be an essential recipe, we think it best to PIN it to a favourite main course board or bookmark the page for future reference. Lastly, please feel free to share the recipe with friends and also post pics when you make it, remembering to add #weekendatthecottage.

Let’s make REVERSE-SEARED STANDING RIB ROAST!

Ingredients for Reverse-Seared Standing Rib Roast

THE MEAT

A standing rib roast is a choice cut of beef known for being soft and tender and having superior flavour. We suggest calling a trusted butcher in advance; include the number of guests you’ll be serving and ask that they trim the roast for you. Request that the bones to be left on – they help the standing rib keep its shape during roasting. It’s also ideal to have a bit of marbling plus an additional thin layer of fat on the outside to give the meat lots and lots of flavour.

A 6-pound standing rib roast

Remember to take the roast out of the fridge an hour before roasting, pat it dry and let it come to room temperature before seasoning.

Salt, thyme, peppercorns, oil and garlic

SEASONING

We purposely kept the seasonings for this STANDING RIB ROAST to a minimum. Our two-part rub imparts the right amount of flavour without overpowering the meat. Although the recipe calls for kosher salt, make sure to watch the VIDEO for this post where I also suggest adding a bit of sea salt flakes in the mix. That two-salt combo, along with black pepper, fresh thyme and garlic, is so perfect with beef.

The rib roast seasoned with salt, pepper, garlic and thyme

ROAST RUB

Once you’ve assembled the seasoning for the meat, the next step is to rub it all over the roast. We suggest starting by rubbing a neutral oil in beforehand, such as canola or vegetable. This will help the seasoning cling to the meat and adhere to it during the roasting. 

Tools you'll need include a baking tray with wire-rack insert plus a meat thermometer

TOOLS

We’ve provided some links below for the tools that will help you cook this meal like a pro. The first is a shallow baking sheet or pan with a wire rack. The roast will ultimately cook on the rack and the lifted profile allows hot air to circulate around the meat for an even roasting temperature.

The other tool is a meat thermometer. Pick the thermometer you feel most comfortable using. We like both the traditional insert gauge but also the electronic probe thermometer too.

The rib roast after the slow roasting

SLOW ON LOW

The cooking of our STANDING RIB ROAST happens in two stages, the first being a slow roast on a relatively low temperature. For this first stage, preheat your oven to 300°F and set your thermometer goal temperature at 115°F for medium-rare. We prepared a six-pound roast for this story. If doing the same, allow between 1 hour and 45 minutes to 2 hours to roast.

Tenting the roast after the first roast

TENT TIME

When the roast reaches that important internal temperature of 115°F, the first stage of cooking is complete. Bring it out of the oven and tent it loosely with foil. Leave it to rest for at least an hour although it’s fine to leave it undisturbed for up to 2 hours. This rest period provides ample time to create side dishes and also our flavourful BEEF AND MUSHROOM JUS.

The ingredients for the Beef and Mushroom Jus

A JUS FOR YOU!

Rib roast is traditionally served with gravy so we took our lead from French cuisine where beef such a this is served “au jus”, or “with juice”. In this case, the “juice” is a mighty tasty gravy made using pan drippings, cremini mushrooms, shallots, garlic, red wine and beef stock. Don’t let the number of ingredients put you off – it’s easy to make and pairs perfectly with the finished roast.

Beef and Mushroom Jus

One final plug for this essential accompaniment is that it keeps well. We suggest making it, straining the liquid through a fine sieve and keeping it warm on stovetop until you serve. It’s especially satisfying when drizzled on Yorkshire pudding or mashed potatoes. Yum!

Reverse-Seared Standing Rib Roast

REVERSE-SEAR

The second and last step to this REVERSE-SEARED STANDING RIB ROAST is the reverse-sear. Go figure. For this, we’re cranking the oven temperature up to 450°F and setting the internal cook temperature goal to 130°F for medium-rare. Then we return the meat to the oven for a final 10 to 15 minutes of cook time. This not only cooks the inside of the roast to an exact medium-rare, but it also crisps up the outside while sealing the juices within.

Reverse-Seared Standing Rib Roast

SERVE

Serving this roast is easy, simply cut away the rack of bones and slice away. That said, you know me, I always have suggestions! Number one, cut away any large bits of fat. Number two, ask guests how hungry they are, as some may find a full slice of roast to be a bit too much. Finally… those bones! I suggest saving them for yourself; they make a delicious, satisfying late-night snack, just saying.

Preparing and serving this fabulous main always feels like a celebration, but that doesn’t mean you should go overboard with side dishes. In fact, I’ve found that a few well chosen sides work best. I love serving it with our CAESAR SALAD, these light and fluffy YORKSHIRE PUDDING, MASHED POTATOES and our HONEY-GARLIC CARROTS

Wait until you try REVERSE-SEARED STANDING RIB ROAST!

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Reverse-Seared Standing Rib Roast

Ingredients

  • For the standing rib roast:
  • 1 6-pound standing beef rib roast
  • 2 tablespoons canola oil
  • 3 tablespoons kosher salt and or sea salt flakes
  • 2 tablespoons cracked black pepper
  • 3 garlic cloves
  • 2 tablespoons fresh thyme
  • For the beef and mushroom jus:
  • 2 tablespoons beef drippings
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 2 cups beef stock
  • 2 shallot, finely diced
  • 2 garlic cloves, finely diced
  • 1 tablespoon Dijon mustard
  • 2 sprigs fresh thyme, about 1 tablespoon
  • 1 cup dried mushrooms - cremini, porcini or shiitake
  • kosher salt and pepper to taste

Directions

  1. Bring the roast from the fridge an hour before roasting.
  2. Preheat oven to 300°F with the rack in the middle position.
  3. Finely chop the thyme and garlic together.
  4. Roughly crack peppercorns on cutting board then, combine in a bowl with salt. Include sea salt flakes in the salt quantity, if using.
  5. For the slow roast: Pat the roast dry with paper towels then, rub with oil ensuring entire surface is covered. Next, rub the roast with the salts and pepper followed by the garlic and thyme and place onto a wire rack resting in a shallow baking pan. Insert meat or probe thermometer into the roast, being careful to not touch the bone.
  6. Transfer to oven and roast until the temperature on the thermometer reaches 115°F, between 1 hour 45 minutes to 2 hours.
  7. Remove roast from oven, tenting loosely with foil. Leave roast to rest for at least 1 hour but up to 2. Prepare the Beef and Mushroom Jus (see below).
  8. For the reverse-sear: Preheat oven to 450°F. If you removed the thermometer or probe, reinsert. Transfer roast to oven and cook until until the temperature on the thermometer reaches 130°F for medium-rare, about 10-15 minutes.
  9. Remove and let stand for 5 minutes. Slice and serve with jus.
  10. For the jus: Place mushrooms in a small bowl and cover with 1 cup of boiling water. When cool, strain then finely chop mushrooms. Set aside.
  11. Add the butter and drippings to a saucepan and melt over moderate heat. Add the shallots and garlic. Cook for 5 minutes until soft and fragrant. Sprinkle with flour, stir and cook for 1 minute.
  12. Add the wine and whisk to remove lumps, then add beef broth, mustard, thyme and mushrooms. Add salt and pepper to taste. Stir, bring to a boil then, reduce heat to low and simmer uncovered for 15 minutes.
  13. Pour through a fine strainer and serve with rib roast or other beef dishes.

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