Standing Rib Roast with Vegetables

Standing Rib Roast with Vegetables takes a traditional holiday-time cut of beef to a new level! With a tangy dijon crust and the vegetables braised in a red wine bath, this one-pan meal is a winner. The slow cooked beef is cooked to a tender and juicy perfection, while the vegetables absorb all the delicious juices. This is the recipe you need to make for your family this year!

Slow and Low Deliciousness!

Prime Rib! Mmm, mmm, mmm! Standing rib roast, or prime rib, is an amazingly delicious cut of beef. Juicy, tender, savory, succulent, satisfying . . . the adjectives go on and on. One of the reasons this is so good is how it’s cooked.

Anytime you can cook meat on the bone, the flavor is so much more intense. However, since the bone is there, it’s a little more difficult to get the meat closest to the bone cooked. Plus, this is a thick cut of meat. So, to achieve perfect doneness all the way through, you need to turn down the heat, and add to the time – yes, slow and low.

I like my beef cooked medium, brown around the edges, and pink in the middle. The industry standard is medium-rare for this cut of meat. If that’s your game, have at it. But to keep the middle and edges pink, the temperature has to be low.

Standing Rib Roast with Vegetables

Many people are a little intimidated by a large cut of meat. But these are super easy to work with. You just need to know a few tips and tricks to be successful.

Size of the Roast

A rule of thumb often used is each rib will serve 2-3 people. So, supposedly, a roast with 3 rib bones will serve 6-9 people. That is pretty accurate. However, I had 2 roasts in my hands 1 time. Both were 3 ribs, but one was 4 pound, and the other was 7 pounds. BIG difference! I would go by 8-12 ounces per person works good for me. This takes into account the fat and bones that are not going to eaten. That leaves about 6-8 ounces of meat for each person.

Again, these are just general guidelines, not a hard and fast rule.

Cook Time & Temperature

Before you start cooking, take the roast out of the fridge 2 hours before to bring the meat up to room temperature. This will aid in even cooking.

Your overall cook time will be about 12 minutes per pound for medium-rare or 15 minutes per pound for medium.

I cook my roast at 450° for a short time to sear the outside and give it color. The length of time for this first part depends on the size. My guide is 5 pounds and under, 15-20 minutes. If it’s 6 pounds or more, I cook it for 30 minutes for this first interval. I then reduce the heat to 350° and cook it at that temperature for the remainder of the cook time.

I like my meat medium (industry standard is medium-rare, but that’s not for me). So, if I have a 4 pound roast, I’m cooking this for 15 minutes at 450º then 45 minutes at 350°. If you want medium-rare, then you would do 12 minutes at 450º then 36 minutes at 350°.

Meat Temperature

You want 115-120° for medium-rare or 130-135° for medium. Test the roast with a meat thermometer by inserting it in the thickest part of the meat. Take the roast out of the oven once the temperature has reached your desired doneness.

CAUTION! Do not cut the meat right away! Let the roast rest for 20 minutes before carving it. The internal temperature will continue to rise out of the oven.

Roasted Vegetables

These vegetables get the bath of a lifetime! They get to bathe in red wine and the juices coming off the meat. The carrots and especially the potatoes and mushrooms just suck up all that delicious goodness and get infused with that flavor. The vegetables are out of this world! They come out soft, tender, and full of flavor.

What Ingredients Are in Standing Rib Roast with Vegetables?

Rib Roast

• 4-6 pound Standing Rib Roast
• Garlic Cloves
• Fresh Parsley
• Fresh Basil
• Dijon Mustard
• Whole Grain Mustard
• Extra Virgin Olive Oil
• Kosher Salt
• Black Pepper

Roasted Vegetables

• Celery
• Carrots
• Onions
• Cremini (Baby Bella) Mushrooms
• Red Potatoes
• Fresh Garlic
• Red Wine (I use Cabernet Sauvignon)
• Chicken Stock
• Bay Leaves
• Fresh Thyme
• Fresh Parsley
• Kosher Salt
• Black Pepper

Gravy

• Juices from the Pan
• Butter
• All Purpose Flour

Ingredient Notes & Substitutions

How Is Standing Rib Roast with Vegetables Made?

What Can I Do with the Leftovers?

Leftovers will keep well in the fridge for about 3-4 days. To reheat it, warm up the beef and vegetables on the stove. You can reheat the gravy on the stove or microwave.

Can I Freeze Standing Rib Roast with Vegetables?

Yes! This meal will last about 3-4 months in the freezer. Let it defrost on the counter for a couple hours and reheat it using the directions above.

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Standing Rib Roast

Course Main Course

Cuisine American

Keyword prime rib, rib roast, roast beef, roasted vegetables, standing rib roast

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 6

Ingredients

Rib Roast

• 4-6 pound Standing Rib Roast (each rib typically serves 2-3 people)
• 6 cloves Garlic, smashed
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Basil
• 1 Tablespoon Dijon Mustard (I use Maille Dijon Mustard)
• 1 Tablespoon Whole Grain Mustard (I use Maille Old Style Mustard)
• 1 Tablespoon Extra Virgin Olive Oil
• Salt and Pepper, to taste

Roasted Vegetables

• 3 ribs Celery, diced
• 1 pound Carrots, peeled & sliced
• 1 cup Onions, sliced
• 1 pound Cremini (Baby Bella) Mushrooms, quartered
• 1 pound Red Potatoes, cut in 1/2 inch pieces
• 6 cloves Garlic, smashed
• 1 cup Red Wine (I use Cabernet Sauvignon)
• 2 cup Chicken Stock
• 4 Bay Leaves
• 4 sprigs Fresh Thyme
• 3 stalks Fresh Parsley
• Salt and Pepper, to taste

Gravy

• Juices from the Pan
• 2 Tablespoons Butter
• 1/4 cup All Purpose Flour

Instructions

Rib Roast

1. Take the roast out of the fridge 2 hours before you start cooking to bring the meat up to room temperature. This will aid in even cooking.

2. Heat the oven to 450° F. Season the rib roast with salt and pepper on all sides.

3. Using a mini processor or blender, blend the garlic, parsley, basil, and olive oil into a paste. Mix in the dijon and whole grain mustard.

4. Place the roast fat side up on a cutting board and rub the mix on the top and the sides. Set aside.

Roasted Vegetables

1. Cut the carrots into pieces about the size of your pinky finger, or about 2 inches long and about 1/4 inch thick.

2. Put all the vegetables - celery, carrots, onions, mushrooms, potatoes, and garlic - in a deep roasting pan that will fit the roast. Season with salt and pepper and mix well.

3. Pour in the red wine and chicken stock and toss in the bay leaves. Tie the thyme and parsley together and place on top of the vegetables in the middle of the pan.

4. Next, place the roast on top of the vegetables in the middle of the pan with the rub facing up.

Roasting Instructions

1. Place the roasting pan in the oven set to 450° for 15 minutes. This will give the roast a nice brown color. Remove the roast from the oven and baste the meat with the juices from the roasting pan, about 2-3 spoonsful with a serving spoon.

2. Reduce the heat to 350° and return the roast to the oven. Your overall cook time will be about 12 minutes per pound for medium-rare or 15 minutes per pound for medium. See the "Recipe Notes" below.

3. Test the temperature with a meat thermometer. You want 115-120° for medium-rare or 130-135° for medium.

4. Take the roast out of the oven once the temperature has reached your desired doneness. Let the roast rest for 20 minutes before carving it. The internal temperature will continue to rise out of the oven.

5. Remove the roast to a cutting board and pour the juices into a sauce pan. Taste the vegetable to see if they need any additional salt and pepper. Discard the bay leaves, thyme, and parsley. Cover the vegetable with aluminum foil to keep warm. Meanwhile, make the gravy.

Gravy

1. Skim off as much of the excess fat off the surface of the juices you poured into the saucepan. Pour the juices through a strainer to remove the solid pieces.

2. Place the saucepan on the stove over medium heat. Add the butter and slowly whisk in the flour to make a rue.

3. Slowly pour in the juices from the roasting pan and whisk continuously to avoid clumping. Once all the liquid has been added, turn up the heat to a boil. Let the gravy boil for about a minute to thicken. Be sure to stir it so it doesn't burn on the bottom of the pan.

4. Reduce the heat to low simmer for about 5 minutes.

Recipe Notes

Cooking Time and Temperature

Your overall cook time will be about 12 minutes per pound for medium-rare or 15 minutes per pound for medium.

I cook my roast at 450° for a short time to sear the outside and give it color. The length of time for this first part depends on the size. My guide is 5 pounds and under, 15-20 minutes. If it's 6 pounds or more, I cook it for 30 minutes for this first interval. I then reduce the heat to 350° and cook it at that temperature for the remainder of the cook time.

Here's a chart:

• 4 pound roast - medium-rare - 12 minutes at 450º then 36 minutes at 350°.
• 4 pound roast - medium - 15 minutes at 450º then 45 minutes at 350°.
• 6 pound roast - medium-rare - 30 minutes at 450º then 42 minutes at 350°.
• 6 pound roast - medium - 30 minutes at 450º then 60 minutes at 350°.