Ingredients

2.5 kg / 5 lb standing rib roast / prime rib, bone in

1 onion, unpeeled, quartered (brown, yellow, or white)

1 head of garlic, unpeeled, halved horizontally

5 sprigs thyme

3 sprigs rosemary

150g / 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)

2 tsp salt

1 tsp black pepper

1 1/2 cups beef broth or stock, low salt

2 1/2 cups dry red wine

1 tbsp cornflour/cornstarch (optional)

Instructions

Step 1: Remove the beef from the fridge 2 to 3 hours before cooking to bring it to room temperature. Pat dry with paper towels.

Step 2: Preheat your oven to 240°C / 460°F (220°C fan). Adjust the oven rack so the beef will roast in the middle of the oven.

Step 3: Prepare the garlic herb butter by mixing softened butter, minced garlic, chopped rosemary, thyme, salt, and black pepper.

Step 4: In a heavy-based ovenproof skillet or roasting pan, place the quartered onion, halved garlic head, thyme, and rosemary sprigs to form a roasting bed.

Step 5: Spread a thin layer of the butter mixture on the underside (bone side) of the beef. Place the beef on the roasting bed, butter side down. Spread about two-thirds of the remaining butter on the top and sides of the roast, saving some for later.

Step 6: Roast the beef in the hot oven for 20 minutes.

Step 7: Remove the roast and spread the remaining butter over the top. Lower the oven temperature to 120°C / 250°F (100°C fan).

Step 8: Return the roast to the oven and slow roast for 1 1/2 hours, basting every 30 minutes with the pan juices. Use a thermometer to check the internal temperature; remove the roast when it reaches 51°C / 123.8°F for medium rare.

Step 9: Transfer the roast to a plate and cover loosely with foil. Let it rest for 20 to 30 minutes. The internal temperature will rise to 56-58°C / 133-136.4°F.

Step 10: Slice the beef and serve with the red wine sauce for a classic steakhouse experience. This roast pairs beautifully with Paris mash and garlic sautéed spinach.

Step 11: To make the red wine sauce, place the skillet with the onion and garlic from the roasting pan on the stove over high heat. Add red wine and beef stock. Simmer rapidly for about 10 minutes until reduced by two-thirds to roughly 1 1/2 cups of liquid.

Step 12: Lower the heat to medium. Mix cornflour with 2 tablespoons of water. Drizzle half the mixture into the sauce while stirring. The sauce will thicken within a minute. Add more cornflour mixture if you want a thicker sauce.

Step 13: Strain the sauce through a sieve into a bowl, then pour into a serving jug.

Tips & Variations

Bringing the beef to room temperature before roasting ensures even cooking throughout the roast.

Use a meat thermometer to check doneness accurately, avoiding overcooking.

If fresh herbs aren’t available, dried herbs work well—just use half the quantity.

The slow roast at low temperature helps develop tenderness and deep flavor.

For a different flavor twist, substitute rosemary with sage in the butter mixture.

Storage

Store leftover roast beef wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at low heat to preserve moisture, or slice thinly and warm in a skillet. The red wine sauce can be refrigerated separately for up to 2 days and reheated on the stove.

FAQs

Can I cook this roast without the bone?

Yes, a boneless standing rib roast can be cooked similarly, but the bone adds extra flavor and helps with even cooking. Adjust cooking time slightly for a boneless cut.

What internal temperature should I aim for if I prefer medium or well done?

For medium, cook until the internal temperature reaches about 60°C / 140°F before resting. For well done, aim for around 70°C / 160°F. Remember the temperature will rise slightly during resting.