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Standing Rib Roast (Prime Rib) with Wet Rub

The flavor of this prime rib is to die for!! The wet rub is made with garlic, mustard, and peppercorns and it’s just so damn good. Comes out perfect every time!

Standing Rib Roast also known as Prime Rib, is the ultimate anchor for an outstanding Christmas dinner. Pricey, yes, but worth every mouthwatering penny. I’ve made one every Christmas for years now and occasionally splurge during other times of the year, too. The leftovers are fabulous so I don’t worry too much if the roast is larger than we can eat in one meal. Or two.

Standing Rib Roast (Prime Rib) With Wet Rub
Prime rib is called a “standing” roast because of the way it’s cooked, “standing” on its rack of ribs.

How to Make a Prime Rib Wet Rub

All you need is a good rub (or not, just salt and pepper is fantastic, too), toss it in the oven and you’re good to go. I use a mustard, peppercorn and garlic rub and highly suggest that you do, too. It’s the best prime rib I’ve ever eaten, including at a restaurant.

Perfectly suited for prime rib, pulled pork and ribs, this wet mustard rub is also great on chicken, pork and steak.

Wet Mustard Rub Ingredients

  • 1 heaping tablespoon chopped garlic
  • 2 tablespoons coarse kosher salt
  • 1-2 tablespoons coarsely ground black pepper
  • 1/2 cup dijon mustard

Step by Step Guide

  1. Put chopped garlic and salt together onto a cutting board.
  2. Using the side of your chef’s knife, press down firmly while sliding your knife, making a paste. Add garlic paste to a small bowl and mix mustard and pepper.  Let sit for 15 minutes to allow the flavors to meld.
  3. Slather roast with mustard mixture, covering all sides

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Cook Standing Rib Roast (Prime Rib)

Bringing the roast to room temperature it is crucial to even cooking; be sure to let your roast sit out for at least an hour before cooking. Another key element to a juicy, tender prime rib is to start out with a high oven temperature to seal in all the juices and create a nicely browned outside crust, similar to searing. Once it’s browned, turn the heat down so it cooks slower and more evenly. You’ll want to use a good-sized roast pan, too.

Prime rib is best cooked medium-rare, when the internal temperature reaches 125°F-130°F, as it will retain all of the juices, making it more rich and flavorful.

Standing Rib Roast (aka Prime Rib) couldn't be easier or be more popular on your holiday table! A superfast mustard, peppercorn and garlic wet rub seals in the juices and is out-of-this-world delicious!
Standing Rib Roast goes by many names such as Prime Rib, Boneless Prime Rib, Beef Bone-in Rib Roast, Boneless Ribeye Roast, Bone-in Ribeye Roast, Boneless Rib Roast, or any combination of those names.

Horseradish Cream Recipe

We all know that prime rib just wouldn’t be the same without a good amount of Horseradish Cream on the side to go with it. Au jus is also a good choice but when it’s up to me, I choose the Horseradish Cream hands down.

In fact, I typically double the horseradish cream because everyone loves it so much (and any extra makes a good sandwich spread or a dip for crunchy veggies). Doubling it also gives me the option of serving two creams – one that’s heavy on the horseradish and one that’s lighter for those who don’t enjoy that horseradish burn. I’ve included the recipe for you along with instructions for the prime rib, so you’re all set!

How Long Should You Cook Prime Rib?

It’s crucial to use a good meat thermometer. Calculate approximately how long the roast will take to get to your desired temperature (I pull it out of the oven at 130F) so you’ll know what time to start cooking. An 8-pound roast will take about 3 hours, including time to rest.

If you use a meat thermometer with a cord and alarm, you can see the temperature the roast is at while it’s cooking. The alarm will go off once it’s at the temp you set it at, too! This is why it’s such an easy, stress-free holiday recipe.

I love making prime rib roast so much that I have another recipe that uses a boneless prime rib roast. That recipe has an herb crust; I highly recommend trying them both to decide your favorite.

World's Best Standing Rib Roast (Prime Rib) With Wet Rub
Standing rib roast and prime rib are different names for the same cut of meat, from the primal rib section. Ribeye are cuts from the larger Prime Rib and the ribeye cuts must be carved before the roast is cooked.

What Can You Make with Leftovers?

The leftovers make amazing prime rib sandwiches! I make a loaf of garlic bread with a french baguette and use that for the bread. Thinly slice the prime rib, then slather horseradish sauce over the bread and meat. Caramelize some onions and you’ll have yourself one fantastic sandwich! Here are a few more leftover steak ideas.

I also love leftover prime rib with some eggs. Make potato pancakes out of your mashed potatoes for an incredible breakfast. Here’s hoping you have some leftovers!

Standing Rib Roast (aka Prime Rib) couldn't be easier or be more popular on your holiday table! A superfast mustard, peppercorn and garlic wet rub seals in the juices and is out-of-this-world delicious!

Standing Rib Roast {Prime Rib} with Horseradish Cream

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 20 minutes
Total Time: 3 hours

A perfect centerpiece for the holidays, special occasions, or a delicious family dinner, standing rib roast claims center stage for a very good reason.

Ingredients

For the Roast

  • 1 Prime Rib Roast, about 8 pounds
  • 1 heaping tablespoon chopped garlic
  • 2 tablespoons coarse kosher salt
  • 1-2 tablespoons coarsely ground black pepper
  • 1/2 cup dijon mustard

For the Horseradish Cream

  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • kosher salt & freshly ground black pepper, to taste
  • a spoonful of dijon, optional

Instructions

  1. Preheat oven to 450°F.
  2. Bring roast to room temperature (allow to sit on counter for at least an hour).
  3. Put chopped garlic and salt together onto a cutting board. Using the side of your chef's knife, press down firmly while sliding your knife, making a paste. Mix garlic paste with mustard and pepper. Set aside for at least 15 minutes to allow flavors to meld.
  4. Place roast on a rack in a roasting pan. Slather roast with mustard mixture, covering all sides. Roast for approximately 20-30 minutes or until the outside is nicely browned.
  5. Reduce heat to 350°F. Continue cooking roast for approximately 2 hours more or until an internal temperature reaches 125°F-130°F (this will give you a medium-rare roast which, for prime rib, is what you want). Remove from oven and let rest for 20 minutes. Carve and serve with horseradish cream on the side.

For the Horseradish Cream

  1. Mix all ingredients together. Allow to sit at room temperature while the roast is cooking. Can also be made in advance and chilled in the refrigerator.

Notes

Rub for rib roast from chow.com.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 2126mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 4g

I use Nutritionix to calculate the recipes on this website. This recipe was calculated for 8 servings but seems grossly under in calories. I'm not a nutritionist and prepare this information as a courtesy, so for this particular recipe, I'd encourage you to do further research if the nutritional amounts are important to your health and diet.

What to Serve with Prime Rib?

For side dishes, my easy Carrot Souffle always goes on the table (I’d be in serious trouble if I didn’t serve it, it’s tradition!) and these stuffed baked potatoes. If I have enough people coming for a second vegetable side, I usually go with Green Beans Almondine or creamed onions since both are easy enough that I don’t have to spend a lot of time on it.

I’d love to make my Cheddar, Chive and Bacon Mashed Potatoes but because my Carrot Souffle also has a smooth, creamy texture I’ll want something to contrast it (something to keep in mind when planning your own menu). The starter will be Lobster Bisque and, for dessert, my Cranberry Christmas Cake.

Kristy Bernardo
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Michelle | A Dish of Daily Life

Tuesday 8th of December 2015

I need to try this. My oldest son loves prime rib. My father in law is always the one who made it (my in laws live next door) so I never felt the need to make it myself. He was such a great cook! We lost him to cancer a couple summers ago, and we miss him so much. I've tried to go through and make his old recipes to preserve them for our family, but I haven't come across how he made his prime rib in his notebook. My son would be so surprised if I made this for him. :)

Kristy Bernardo

Wednesday 9th of December 2015

Oh Michelle, it's such a lovely thought that you might make this to surprise your son. HUGS and Happy Holidays to you!! xoxo

LatnCooknDiva

Saturday 6th of December 2014

Standing Rib Roast {Prime Rib} with Horseradish Cream http://t.co/nWnhR3PwFf via @thewickednoodle

ChrisCH2011

Saturday 6th of December 2014

Standing Rib Roast {Prime Rib} with Horseradish Cream http://t.co/bWYVvBBSqN via @thewickednoodle

AspirantSG

Friday 5th of December 2014

Standing Rib Roast {Prime Rib} with Horseradish Cream http://t.co/0bzmpnyy1X via @thewickednoodle

reneedobbs

Friday 5th of December 2014

Standing Rib Roast {Prime Rib} with Horseradish Cream http://t.co/vrCDsUpbBZ via @thewickednoodle

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