Sunday Rib Roast

Total Time:
1 hr 25 min
20 min
20 min
45 min

6 to 8 servings

  • 1 (3-rib) standing rib roast (7 to 8 pounds)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Mustard Horseradish Sauce, recipe follows
  • 1 1/2 cups good mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons whole-grain mustard
  • 1 tablespoon prepared horseradish
  • 1/3 cup sour cream
  • 1/4 teaspoon kosher salt

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce:

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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    214 Reviews
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    Amazing recipe, liked it
    This was my first time cooking a standing rib roast, and it was perfectly done when pulling it out at 125 degrees - crispy on the outside, and juicy and succulent on the inside. Make sure you have one of those Polder in-oven thermometers to take the guess work out of when it is done and won't leave you roast with a bunch of holes in your roast from checking the temp. I just put the thermometer in the middle of the roast, set the alarm for 125 degrees, and pull it out when the alarm goes off. Same for my turkey, chicken, filet tenderloin, and pork roasts.  
    I served it with Giada's lobster risotto on New Years Day. Even after resting for 30 minutes under foil, it stayed hot when we were ready to slice it. My kitchen did smoke up at 500 degrees (and fire alarms went off), so I'll make sure it is super clean the next time I make this roast.
    Perfect. I made the mustard/horseradish sauce as directed but increased the horseradish by about a teaspoon - perfect addition. As far as the roast is concerned, I used my convection oven with its internal meat temperature probe instead of Ina's roasting directions. For those of you who have and use a convection oven for roasting, you know what I mean...NOTHING tops it. The rib roast was perfectly done, juicy, and as good as anything from Mortons or Smith/Wollensky. Happy New Year!
    When using the convection oven, did you also change the temps as Ina suggests???
    This was unbelievably good...perfect, in fact. I bought a 5 lb roast for our family of 5 and shortened each of the recommended cooking times by about 10 minutes. Adults and kids alike thought this was one of the best meals they ever had.
    For the past 5 years I have held a Christmas party with about 20 attendees and every year I have used this recipe. I buy a whole rack of 7 ribs (this years roast was 17lbs and 19" long). Aside from altering the final stage cook time, I don't change anything and it comes out perfect every time (I use a meat thermometer). I clean my oven before hand and open windows and turn on fans as I put the roast in the oven to avoid setting off the alarm and smoking out my guests. Quick, easy and delicious.  
    I haven't made the sauce as I am not a fan of horseradish or mustard on my beef, but I like to make au jus from the drippings as well as a red wine reduction to serve with it.
    Cooked this on Christmas and it was fabulous. I took my rib roast out and really let it come down to temoerature for three and a half hoursI had a 5.5 lb three rib- I used just as much salt and pepper and added a teaspoon of granulated garlic powder. I rub the top mainly, and a little on the sides, none on the bottom. I cooked it the same times for the first two temperatures, ont the last cooking phase I cooked it 15 mintutes and temp was exactly 125. I was worried I would go over as my cut was smaller than the recipe. I used choice, not prime and it came out great. After taking the temp, I put foil over and made au jus. One thing to be aware of is really not to let it sit longer than 20-25 mintutes as your rib will be overlooked if you do not start carving it up. Thanks Ina!
    omg! This one is a winner! As a single dad, I'm always looking at Food Network and this Web site for new ideas and my two children loved this one. The sauce is amazing, not too spicy - just right! Thank you soooooo much!
    So you Roast the meat for how Long?
    Perfect cooking time. I only added olive oil rub and dried thyme. Easy!
    I made this for Christmas Dinner last year and it was fabulous. I agree it was tough adjusting the times becuase I had a 10lb-six rib roast. I was a nervous wreck because the oven filled up with smoke and I was worried about ruining a $120 piece of meat! I opened the oven to check on it and filled my house with smoke (big mistake). I am assuming all of you keep the oven shut the entire time as you are adjusting the temps? Has anyone tried to do the 500 degree step on the outdoor grill and then transfer it to the oven for the rest of the cooking time? I loved it but would love ideas on keeping my house free of smoke.
    Use a high temp oil like avacado oil if you can find it and make sure you run the clean cycle on your oven the day before! I learned that one the hard way one Thanksgiving!
    This roast is amazing! so easy to make too
    How delish is this roast!?? so easy to make, family loves Ribs too! Solid 5 :) 
    will do again
    Several errors even for rare meat. Look at the time on top, 30 minutes for 7lb roast.  
    Been 2.9 hrs, 5lb roast it's 80 degrees.... 
    Fantastic, as always. This is a sure-fire recipe. The trick is to time sides if you're doing them in the oven.
    Totally Agree with Ya! :)
    This is the BEST recipe for prime rib! I've made this several times for both Christmas Eve and Christmas dinner and it does not disappoint. It is even better than what I've had at countless restaurants. I always get a roast with ribs and have the butcher cut away from the roast and tie up. This makes it so very easy for carving and for those that love the tender meat on the bone. It's a fancy cut of meat but easy to make when entertaining. I say go for quality items, not quantity and you'll enjoy the holiday more!
    I let the rib roast set on the counter for a full two hours, baked it as specified in the recipe & checked the temp when I took it out & it was 60 degrees, any ideas on why? It had set in the refer & defrosted for two days prior to baking it & was fully defrosted.
    I was always told to let it come to roon temperature before cooking the roast. That was how I did mine this past christmas and it was to die for.
    Success with this recipe every year.....except the last time I used this recipe for our Christmas Eve dinner. It's not the recipe, it was the cut of meat. We tried using choice instead of prime for our rib roast. DON'T! It'll just come out tough. Make sure you use the best grade possible, you can afford and nothing less than three ribs. Never skip the resting stage. Skip any of these and you will have a very tough roast on your hands. Do yourself a favor. Use the meat drippings and make Yorkshire Pudding during the resting stage. You'll avoid cutting into the meat sooner and the Yorkshire Pudding goes perfect with your dinner. Do this, and you'll thank yourself later.
    Love Ina but this is not foolproof. Paula Deen's standing rib roast recipe is flawless and really easy. I also have found if I cover roasts tightly vs. tenting a roast during resting it gets slightly overdone and has a steamed quality to it.
    The high heat at the beginning of the recipe helped create a delightful outer crisp which was delicious. However, I think the heat at the end left me with a tough standing rib roast. I think slower and lower heat would be better. It could be my oven but I didn't have good luck with the fluctuating temperatures in this recipe.
    Great recipe! Absolutely delicious! Simple to follow instructions and simple ingredients.
    I have always had great success with Ina's recipes. She is one of my favorite cooks. Until Christmas Day when I made this Prime Rib Roast recipe. I followed it to the letter and my oven is calibrated correctly. It was awful (so sorry Ina...I ruined a $105.00 beautiful piece of meat!!! Next year it will be 350 degrees...nothing more or less.
    I followed the recipe exactly but I took the roast out of the oven after 10 minutes on 450 degrees because it looked like it was done. It came out medium well and barely pink in the middle. The temp was 125-130 in the center. I had an 8 lb rib roast. I tried Paula Deens recipe last yr and it was perfect. You could cut it with a fork. I am a little disappointed but everyone loved it just the same!
    Sixth year in a row I've done this recipe; perfect every time.
    Incredible! We have been using this recipe for the past 8 years. The outside has a beautiful crust and the inside is done to a perfect medium rare for us.
    This recipe was AMAZING!!!!! I am so happy I used this method of cooking, it was my first time cooking a Rib roast and it came out perfect! My rib roast was 10lbs so I left it in a bit longer, about 5 extra minutes at 325 and at 450. My family was so impressed and it was so easy!!! Thank you Ina!!!
    This is an amazing recipe, we have been making this recipe since 2004 and have never stopped. Every year for the holidays and at least twice during the year. I highly recommend with the horseradish cream too,
    First time making rib roast and it was awesome! Tricky when the meat is not 7-8 pounds and you have to adjust the times for the various temperatures. If you have a probe in your oven, it is fool-proof. Otherwise I highly recommend a meat thermometer. Follow the instructions and you will not be disappointed. All of Ina's recipes are tremendous and right on the money.
    Absolutely delicious!
    This recipe sounds crazy with the changing temps but it's not - it's brilliant! 
    This is perfect for any time you need a 5 star roast. Don't be afraid to buy the finest meat you can get, a good meat thermometer and go!!! Thank you Ina!
    Made this yesterday for our Sunday lunch over in England with Yorkshire puddings. I would have to say it was totally divine. 
    One question for anyone. Would I be able to use the same method for --- say sirloin without a bone. 
    Thank you so much Ina x
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