The easiest, most fool-proof way to make a Standing Rib Roast. Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce is a show stopping, jaw dropping dinner that’s simple to make. Prime Rib Roast is crusted with an herb and mustard blend then slow roasted to perfection for a juicy, melt-in-your-mouth meal.

Prime rib roast slice on a plate with asparagus.


If you want to impress your guests, a standing rib roast will usually do it. I love a good beef recipe and this is the king of all roasts. It can go by many names, Prime Rib Roast, Standing Rib Roast, Bone-in Ribeye Roast. Call it what you want, this is the easiest, most jaw dropping roast I’ve ever made. 

I made my first roast about 10 years ago for Christmas dinner and over the years this is the recipe that developed. This recipe is so simple and stress-free, it’s the best prime rib recipe perfect for special occasions. Trust me here. Give it a go this year and I bet it will become your new holiday tradition.

Just a little bit about this cut of beef, if you’re wondering what the difference is between Prime Rib Roast and a Standing Rib Roast, they can be the same thing, and they are not. All Prime Rib Roasts are Standing Rib Roasts but not all Standing Rib Roasts are Prime Rib.

Ingredients for Prime Rib

  • Beef Rib Roast – I use a bone-in roast for my standing beef rib roast because the bones act as a roasting rack promoting a perfectly cooked roast. You can use a boneless prime rib roast but your cooking time will be shorter so plan accordingly.
  • Dijon Mustard – Mustard adds a great flavor to the herb crust. You can substitute with your favorite mustard if you prefer.
  • Garlic – Garlic cloves add a nutty flavor to the crust
  • Herbs – A combination of herbs like rosemary, sage and thyme are my favorites.
  • Seasoning – Just kosher salt and black pepper are used to keep it simple.

For the full ingredient list and instructions, see the recipe card below.

Prime rib roast on a white platter with slices cut off.

What is Prime Rib?

A Prime Rib Roast is a standing rib roast cut of beef that has achieved a USDA Grade of “Prime”. Also, Prime Rib is not a steak but a roast. If you slice off a piece of prime rib, that slice then becomes a ribeye steak. So, essentially, if you’re grilling up a ribeye you are grilling individual steaks of Prime Rib. Following me?

The standing rib roast is more precise. You can cut more than one prime rib steak (ribeye steaks) from a standing rib roast. In order for it to be considered a Standing Rib Roast, it must have at least two rib bones on the roast.

If you’re standing rib roast is cut with only ONE rib bone attached, it is essentially a cowboy steak. You will see these in butcher shops occasionally with one gigantic long bone that makes it a challenge to flip on the grill. 

slice of prime rib on a white plate.

How To Cook Prime Rib

What I love most about this Prime Rib Roast is you can prep the roast a day in advance.

  1. Make a simple rub using mustard, olive oil and herbs in a small bowl. Use the best mustard and olive oil you can find because it does lend incredible flavor to the crust. 
  2. Arrange the roast in a large Roasting Pan and pat the entire surface dry with paper towels. Coat the entire roast with the rub and keep in the refrigerator until you’re ready to roast. You will need to let the roast come to room temperature before stuffing it in the oven to take the chill off, otherwise, it will not cook evenly! This is VERY important.
  3. Sear the rib roast in the oven at a high temperature of 500˚F before turning the oven temperature down to 325˚F to slow roast. The high heat seals in all the juices, you may remember I use the same cooking method for my turkey. It works extremely well for any type of meat that will be roasting for a several hours. We do the same thing with our beef tenderloin roast, on occasion, too! Much less mess than searing it on the stovetop.
  4. When the Rib Roast has reached 120 degrees on an instant-read thermometer or good meat thermometer inserted into the thickest part of the roast, remove it from the oven and tent with foil. Continue to cook longer for your desired degree of doneness.
  5. Transfer to a cutting board. Allow the prime rib to rest for 15 minutes before slicing to seal in the natural juices before carving. The temperature will rise to 130 degrees while the roast rests giving you a perfectly cooked medium rare roast.
Ingredients for prime rib roast.
Standing rib roast being coated with herb paste.

Prime Rib Roast Internal Temperature

Not everyone loves a medium-rare prime rib roast and oven temperatures can vary greatly. Make sure you have a meat thermometer handy to check the internal temperature near the end of cooking.

Here’s a guide to USDA Prime Rib Roast cooking temperatures

Rare120 F degrees (48.9 degree Celsius)
Medium Rare130 F degrees (54.45 degrees Celsius)
Medium140 F degrees (60 degrees Celsius)
Medium Well Done150 F degrees (65.5 degrees Celsius)
Well Done160 F degrees (71.1 degrees Celsius)

The general rule of thumb is to cook your prime rib roast 15 minutes per pound. So, that will give you an idea of how long your roast is going to take to cook.

Bonus points for the post roast resting period too….this gives you time to cook your side dishes like this easy Potato Gratin and suck down a glass of wine or a Bellini or, even, throw back a few shots. I don’t know what kind of characters you invite to dinner, sometimes a few shots can make everything better. Don’t you agree?

What Size Rib Roast To Buy

If you’re wondering what size roast to get, a general rule of thumb is 1 rib bone per 2 people. My recipe is for a 3 rib roast, so that’s about 6 people with leftovers. 

I always try to go a little bigger so we have leftover prime rib for French Dip sandwiches the next day. Again, use your best judgement here because men tend to like big slabs of beef with the bone attached and I prefer to serve myself a more sensible portion. If you have a bunch of men at the table, you may need a bigger roast. 

But leftover prime rib roast is never a bad thing, especially topped with a poached egg and a side of hash brown casserole.

Close up shot of sliced prime rib roast.

Bone In Rib Roast vs. Boneless Rib Roast

I prefer to buy a bone in rib roast instead of a boneless rib roast. A bone-in standing rib roast is much more forgiving cut of meat since the bone provides a layer of insulation making the roast extra tender and juicy….even if you over cook it a bit.

Boneless roasts will cook much faster so be sure to check the temperature midway during the roasting process to ensure you don’t overcook it.

Best Sides for Prime Rib Roast

We’re pretty much a meat and potatoes crew here so our favorite side dishes lean heavily toward starches like Scalloped Potatoes or these Cheesy Twice Baked Potatoes.

But I always like to have something green like these easy Green Beans Almondine that seem kinda fancy but are so not fussy to make at all. And all the men LOVE this easy Wedge Salad because it’s just like a steakhouse but BETTER. Or you could go the way of a classic Creamy Spinach Au Gratin….it’s spectacular and simple.

And don’t forget dessert, we’re loving this Caramel Apple Tiramisu lately or this simple Chocolate Mousse Pie…both are NO BAKE!

Serve your Standing Rib Roast recipe along with this Creamy Horseradish Sauce or a homemade Steak Sauce and everyone will love you….and need a nap.

Make it Surf and Turf with a side of Lobster Tail and a drizzle of Easy Bearnaise Sauce!

Want to see what else we’re making this holiday season? Follow us on Instagram!

More Easy Beef Recipes

Prime rib roast on a white platter with slices cut off.

Get the Recipe: Prime Rib Roast Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
The most impressive holiday dinner, Herb Crusted Standing Rib Roast only looks difficult. It’s one of the easiest recipes you’ll ever make.
5 from 4 votes
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Ingredients

  • 6 pound rib prime rib roast
  • 4 tablespoons dijon mustard
  • 3 tablespoons olive oil
  • 5 garlic cloves, chopped fine
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground pepper
  • 1/4 cup chopped fresh herbs, I use rosemary, sage and thyme
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 1/2 tablespoons dijon mustard
  • 1 teaspoon champagne vinegar
  • 1 teaspoon worcestershire sauce
  • 1/2 tablespoon fresh chopped chives
  • salt and pepper to taste

Equipment

  • 1 roasting pan

Instructions 

  • In a small bowl, combine the dijon, olive oil, garlic, salt, pepper and herbs in a bowl.
  • Place the rib roast in a large roasting pan, bone side down, and spread the mustard/herb rub thickly all over the surface of the roast. Transfer to the refrigerator and chill for 1 hour or overnight.
  • Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting. Preheat the oven to 500 degrees and place the oven rack to the second lowest position.
  • Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
  • While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
  • Move the meat to a cutting board for carving and serve with the sauce.

Video

YouTube video

Notes

The herb mixture can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Serving: 0g, Calories: 756kcal, Carbohydrates: 3g, Protein: 32g, Fat: 68g, Saturated Fat: 28g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 30g, Trans Fat: 0.001g, Cholesterol: 148mg, Sodium: 793mg, Potassium: 571mg, Fiber: 1g, Sugar: 1g, Vitamin A: 238IU, Vitamin C: 4mg, Calcium: 51mg, Iron: 4mg
Author: Kellie
Course: Dinner
Cuisine: American