Learn how to cook a small standing rib roast at home. A small standing rib roast is manageable and easy to cook for perfect roast beef every time. This recipe shows how to cook the meat in a heavy skillet. This way, the outside browns well, and the inside stays tender and full of flavor.
Sear a small standing rib roast in a hot skillet, then finish it in the oven for a browned crust and tender, juicy roast beef.
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Publix Prime Rib
Around Thanksgiving, Christmas, and Easter, Publix ( the big grocery chain in Florida) runs a big sale on standing rib roasts. Down here in the Keys, it's the only grocery store we have, so when the price drops, people stock up. This year it was $10.99 a pound, which is a bargain with meat prices being what they are.
We picked up a few and put some into the freezer for later. This one was the smallest I could find. It weighs 4 pounds and has two rib bones.
This is a classic rib roast, often called prime rib. I cook it at 350 degrees until it's done, then drizzle with garlic butter before serving. The meat comes out tender, slices nicely, and everyone at the table was more than happy.
Tender Roast Beef At Home
Roast beef is often dry because people start with lean cuts like top round or eye of round that don't have much fat. A small standing rib roast has good marbling and stays tender even after it's cooked.
This is the right roast to use when you want to make roast beef at home. At the deli, roast beef is sliced very thin across the grain to cut through the muscle fibers and make it easier to eat.
At home, without a meat slicer, you usually end up with thicker slices that can be tough. With a standing rib roast, cook it to medium-rare and you'll get tender slices every time, thick or thin.
The leftovers, especially cold roast beef sandwiches, are better than any deli meat you can buy.
What's a Standing Rib Roast?
A standing rib roast, also known as a ribeye roast, comes from the rib section of the cow and is the same cut used for ribeye steaks, just left whole.
The bones are removed by the butcher and tied onto the roast, which helps the meat cook evenly and adds flavor.
When roasted and sliced, this is what most people call prime rib, even if the beef is Choice grade.
Cooking a Small Standing Rib Roast
Your roast will usually have the bones tied on with string, and those bones add flavor. Do no remove the string before cooking. Leave the string on while the meat roasts and you can snip it off and remove the bones while it rests.
When you're cooking a large standing rib roast, the meat is set upright on the bones in a roasting pan so it doesn't sit in its juices and can brown evenly on all sides.
Because this was a small standing rib roast, I cooked it in a heavy skillet instead. The skillet holds heat better for a smaller cut and gives good browning without drying the meat out. For a roast this size, standing it on the bones isn't necessary.
What You'll Need
- 1 small standing rib roast, about 4 pounds (2 ribs)
- 1 tablespoon vegetable oil
- Kosher salt and black pepper
- 3 cloves fresh garlic, thinly sliced
- 1 tablespoon fresh herbs, (parsley, thyme or chopped rosemary)
- 4 tablespoons unsalted butter
How To Cook A Small Rib Roast
- Take the roast out of the refrigerator to bring to room temperature about one hour before cooking.
- Season generously with salt and pepper on all sides, including the fat cap.
- Preheat the oven to 350°F.
- Heat a large cast iron skillet or heavy stainless steel pan over medium-high heat. Add a tablespoon of vegetable oil and heat until very hot.
- Sear the roast for about 3 minutes per side, including the ends and sides, until a deep brown crust forms. The meat will release easily from the pan when it's ready to turn.
- Transfer the skillet directly to the oven.
- Roast for 30 minutes, then flip the meat.
- Begin checking the temperature at 45 minutes with an instant-read thermometer. A 4-pound roast will take about an hour.
- Remove the roast at 115°F for rare or 120-125°F for medium-rare.
- Let the meat rest for 15 minutes before slicing on a cutting board.
- When the roast rests, the juices settle back into the meat. This takes a few minutes. If you slice it and the beef looks more done than you expected, wait a moment. You'll see the pink color return as the meat relaxes.
- The pieces on the ends will be more done and darker than the center slices.
- While the roast rests, melt the butter with the sliced garlic, fresh herbs, a pinch of salt, and a little black pepper in a small saucepan over medium-low heat. Warm gently and don't let the garlic brown. Strain out the garlic before using.
- Remove the strings, stand the roast on the side where the bones were, and slice.
- Lightly spoon or drizzle the garlic butter over each serving.
Serving Suggestions
We enjoyed this roast with roasted Brussels sprouts and baked potato wedges. I roasted both the day before, then reheated them in a hot pan with the drippings from the meat right before serving.
While the roast is in the oven, you can make easy sides on the stovetop like Garlic Mashed Potatoes, Steamed Broccoli and Carrots, Garlic Parmesan Green Beans, and Steamed Purple Sweet Potatoes.
Serve horseradish sauce on the side and you have a wonderful meal.
Leftovers are excellent the next day. Use them for sandwiches, add them to Caesar salads, or fold them into a steak and cheese omelet.
This is a great roast for holidays like Christmas or Easter. It is also easy enough for a small family dinner.
Storage and Reheating
Store leftovers in an airtight container or wrap it tightly in foil or plastic wrap. Keep it in the refrigerator for up to 4 days. For best results, store the roast unsliced and cut pieces as needed.
Reheat gently. Place slices in a skillet over low heat with a little butter or beef drippings, cover, and warm just until heated through. You can also reheat in a low oven, around 250°F, wrapped loosely in foil.
Happy Cooking!
Holiday meals should be low stress. This roast is easy to make for a small gathering and leaves you free to enjoy your friends and family. Make a few good sides, serve with crispy bread, good wine, and enjoy the day.
If you're looking for another option or need a backup plan, take a look at my easy steak recipes for dinner. They're simple and work well for both weeknights and special occasions.
If you want something fully prepared for a crowd, a Honey Baked Ham is also a solid choice if you have a location nearby. We tried it for the first time a few weeks ago and couldn't stop eating it. It certainly lives up to the hype.
FAQ
Plan on about ¾ pound of standing rib roast per person. The bones and fat take up some weight, and you want enough left for generous slices. If you want leftovers, add another pound. This 4-pound roast made four thick slices, which was plenty for the six of us.
There's no real difference in the cut. Prime rib and standing rib roast both come from the rib section of the cow. "Standing rib roast" usually means the roast is cooked on the bone, which helps with flavor and even cooking. "Prime rib" refers to how it's served, not the grade of the meat. A small prime rib is simply a smaller standing rib roast, and you cook it the same way.
Yes. "Prime rib" refers to how the roast is cooked and served. Most grocery store versions are USDA Choice, not Prime grade.
Yes. For smaller roasts, a heavy skillet works well and gives better browning without needing to stand the meat on the bones.
Use an instant-read thermometer. That's the only reliable way to hit rare or medium-rare without guessing. The meat will be more done toward the outside, so always aim for the center of the roast when taking the temperature.
Small Standing Rib Roast Recipe
Ingredients
- 1 small standing rib roast about 4 pounds (2 ribs)
- 1 tablespoon vegetable oil
- Kosher salt and black pepper
- 3 cloves fresh garlic thinly sliced
- 1 tablespoon fresh herbs (parsley, thyme or chopped rosemary)
- 4 tablespoons unsalted butter
Instructions
- Take the roast out of the refrigerator to bring to room temperature about 1 hour before cooking.
- Season generously with salt and pepper on all sides, including the fat cap.
- Center the oven rack and preheat the oven to 350°F.
- Heat a large cast iron skillet or heavy stainless steel pan over medium-high heat. Add 1 tablespoon of vegetable oil and heat until very hot.
- Sear the roast for about 3 minutes per side, including the ends, until a deep brown crust forms. The meat will release easily when it's ready to turn.
- Transfer the skillet directly to the oven. Roast for 30 minutes, then flip the meat.
- Begin checking the temperature at 45 minutes with an instant-read thermometer. A 4-pound roast will take about 1 hour total.
- Remove the roast at 115°F for rare or 120-125°F for medium-rare.
- Let the meat rest for 15 minutes before slicing on a cutting board with grooves for the drippings.
- While the roast rests, melt the butter with the sliced garlic, fresh herbs, a pinch of salt, and a little black pepper in a small saucepan over medium heat. Heat it gently and do not let the garlic brown. Strain out the garlic before using.
- Remove the strings, stand the roast on the side where the bones were, and slice. Lightly spoon or drizzle with the garlic butter before serving.
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