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Chef’s Choir: Chef Andrew’s Perfect Standing Rib Roast Recipe

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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

One of the most popular dishes to make for a spectacular holiday meal is Standing Rib Roast (or Prime Rib). Although it can be an intimidating dish to make and the pressure to serve a perfectly cooked standing rib roast is high, we’re here to share the easiest tips for the best standing rib roast ever.

 

Chef Andrew Smith, Culinary Director at Great Performances, condenses his wealth of information and experience into a simple-to-follow recipe to create a mouth-watering standing rib roast that’s sure to impress your guests. He covers what to buy – and how to work with your butcher to get exactly what you need; and how to cook it. It may come as a surprise, but the first few steps are to ignore the meat and work on the components that will help maximize flavor.

Chef Andrew's Perfect Standing Rib Roast Recipe

What to Buy

Ask the butcher for a bone-in ribeye with the cap removed, tied between bones, with the chine bone removed – a good butcher will do this for you. When choosing your meat, you should look for good marbling of fat and red, not browning, flesh. The general rule of thumb is to buy 8-10 oz of raw rib roast per person you’re planning to feed, which will give you a 45-50% yield once you take into account the bone weight and the juices lost while cooking – for example, a five-pound raw portion of bone-in ribeye will produce roughly 2.25-2.5 lb of cooked meat, which will feed 6-8 people.

How to Cook It

First, ignore the meat; step one is to confit some garlic. This recipe is more than you’ll need for your roast, but garlic confit is excellent for any number of holiday dishes and stores well in the fridge if you don’t use it right away.

The Garlic Confit Recipe
Ingredients
  • 20 cloves of garlic skins removed
  • 2 cups extra virgin olive oil
Method
  1. In a thick bottomed pot, place oil and garlic over very low heat and bring to a simmer (not a boil!).
  2. Let cook for 1 hour or until the garlic becomes soft. Remove from heat, let cool, and store in oil for up to two weeks.

Still ignoring the meat; now it’s time to make the spice rub that will give your rib roast its flavor. Fresh herbs are a must!

The Standing Rib Roast Rub Recipe

based on a five-pound rib roast; multiply or divide accordingly depending on your poundage

Ingredients
  • 3 oz Garlic confit, blended smooth
  • 1 oz reserved garlic confit oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme
  • 1 tbsp butcher grind black pepper
  • 1 tbsp kosher salt
Method
  1. In a large mixing bowl, add all ingredients till thoroughly incorporated.
  2. Slowly drizzle in reserved oil and mix till mixture becomes a paste.

And now the main event:

The Roast
  1. Take the rib roast straight from the refrigerator and place in a large roasting pan. Using latex gloves, apply the rub to the surface of your roast until all the mixture has been used and the entire roast is covered in a thick coat.
  2. Let stand for at least an hour at room temperature to temper the meat and allow it to marinate in the rub.
  3. Pre-heat oven to 475 degrees F.
  4. Place rib roast in the oven for 10-15 minutes uncovered and allow the outside to brown. Once browned, remove from the oven and drop oven temperature down to 275 degrees F. While the oven is coming down to temperature, cover the entire roasting pan with foil, then return to oven. Allow to cook for one hour and twenty minutes, or till it reaches an internal temperature of 125 degrees F for a medium (insert meat thermometer into center of meat closest to the bone)
  5. Allow to rest for 20 minutes before serving.

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