New York strip steak (likewise called NY strip, strip steak, strip midsection, top flank steak, among numerous different names) is a work of art and famous cut of meat that requires minimal more than a few basic flavors to concoct rapidly for a simple and scrumptious better-than-eatery quality weeknight steak supper. Looking for a definitive New York strip steak recipe? You’ve come to the perfect locations — on the whole, some significant cooking tips.
What is a New York strip steak?
Cut from the region of the cow beneath the spine, NY strip steaks are delicate, lean, and commonly boneless. It has a lot of marbling, which loans a lot of flavor to this equitably, yet it’s not exactly as delicate as a ribeye or a tenderloin. A 6-oz segment packs in 320 calories, 12 grams of fat, 50 grams of protein (that is 100 percent of your everyday worth!), 3.2 milligrams iron, and 9 milligrams zinc.
What is the best thickness for a New York strip steak?
While 1-inch thickness will in general be norm for supermarket butchers, here in the Great Housekeeping Test Kitchen, we like a more slender cut, like 1/2-inch thick, for a speedy and even-cooking steak. As a guideline, the thicker the steak, the more you really want to cook it, a.k.a. the more you need to hold on to eat.
How long would it be a good idea for you to let a strip steak sit out prior to cooking?
This may simply be the main move toward the entire recipe. Carry your steak to room temperature by removing it from the refrigerator around 20 to 30 minutes before you anticipate cooking it. This guarantees it cooks equally.
What is the most ideal way to prepare a New York strip steak?
NY strips needn’t bother with a lot to make them incredible. After your steak has come to room temperature, and not long prior to singing, season the two sides with a sprinkle of salt and pepper. To get extravagant (like we sure did), you can add extra flavorings to the container close by the steak, similar to spices and aromatics (think rosemary, garlic, shallots, and so forth) that will enhance the oil the steak cooks in.
What’s the most effective way to cook a New York strip steak?
Our #1 method for concocting a NY strip is what we call the wonderfully simple “burn, singe, broil” technique: Begin by warming up your broiler and setting a broiler safe skillet (for the best outside, don’t utilize a nonstick) over medium-high intensity on the oven prior to adding an oil and twirling it to cover the lower part of the dish uniformly. Liberally season your room-temp steak, then add it to the hot container and singe until the base is well seared. (That is the first burn.) Cautiously flip the steak and singe until the opposite side is sautéed as well. (There’s your second burn.) Then, at that point, move the skillet to the broiler until wanted doneness. (Lastly: broil.) When it’s finished, move the steak to a cutting board and let rest.
How long do I cook it on each side?
For a 1/2-inch-thick strip steak, cook it around 3 minutes for each side, trailed by 3 to 6 minutes in the stove for seared to perfection (around 135°F). Make certain to turn the steak just a single time, so it doesn’t dry out.
How long should a New York strip rest?
As a guideline, you need to allow your steak to rest for to some degree half of its all out cooking time to assist the meat with remaining succulent and make it more straightforward to cut. Remember to save any additional juices for the container sauce!
1 1/2-inch strip steak (about 3/4 pound)
Kosher salt and pepper
2tsp. olive oil
4 cloves garlic, in skins
1 sprig fresh rosemary
Step 1 Heat oven to 425°F. Heat medium cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper. Add oil to skillet, then add steak, garlic, and rosemary and cook until steak is browned, about 3 minutes per side.
Step 2 Transfer skillet to oven and roast until steak is at desired doneness, 3 to 6 minutes for medium. Transfer steak to cutting board and let rest at least 5 minutes before slicing.
This fantastic wellington for Christmas dinner is a fun way to change up your holiday main.It’s a one-meal-makeahead with stuffing and cranberry sauce, so all you have to worry about on the big day is the vegetables and gravy.
1 tbsp oil
1 onion, finely chopped
6 chicken breasts
small bunch winter herbs (we used rosemary, thyme and sage), chopped
100g fresh breadcumbs
10 slices prosciutto or parma ham
250g jar cranberry sauce
2 x 500g blocks all-butter puff pastry
plain flour, for rolling
1 egg, plus 1 yolk
roast potatoes, vegetables and gravy, to serve (optional)
Heat the oil in a pan. Add the onion and cook for 8-10 mins until soft. Tip into a bowl and leave to cool.
Cover a chopping board with cling film and place a chicken breast on top. Cover the chicken with more cling film. Use a rolling pin to gently bash the thicker part of the chicken until the whole chicken breast is an even thickness of about ½cm. Repeat with the remaining breasts.
Mix the sausagemeat, herbs and breadcrumbs into the cooled onions. On your worktop, make a double layer of cling film, about 30 x 40cm in size. Lay the prosciutto on top, covering as much of the cling film’s surface area as possible. Top with the chicken breasts, placing them to fit together (cut into smaller pieces if you need to) and arranging them to completely cover the prosciutto. Season the chicken.
Cover the chicken with the sausagemeat mixture, spreading it right to the edges. Stir the cranberry sauce to loosen it, then spread over the sausagemeat. Roll the chicken up tightly from one of the longer sides (using the cling film to help you but keeping the cling film on the outside), encasing the fillings in a spiral inside. The prosciutto should be the outermost layer. Wrap the roulade in a large sheet of cling film and twist at the ends to seal, then freeze for 30 mins.
On a floured surface, roll out one block of pastry to the thickness of a £1 coin. Place on a baking tray lined with parchment. Unwrap the chicken roulade and place on top of the pastry. Trim the pastry to a rectangle, leaving 2-3cm all the way around the base of the roulade. Save the off-cuts for decorating the top.
Roll out the second piece of pastry to the same thickness as the first. Whisk together the egg and extra yolk and brush a little around the edge of the pastry base. Drape the second piece of pastry over the roulade, moulding it tightly around the meat and pushing out any air pockets. Trim off any excess pastry, leaving a border of about 2cm.
Crimp the border with your thumb and forefingers, or use a fork to press around the edge to seal (flour the fork if the pastry begins to stick). Brush the wellington all over with the egg wash. Use the reserved pastry off-cuts to decorate the wellington as you like, or score through the top layer with a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. Can be frozen at this stage for up to two months (defrost in the fridge before cooking). When you’re ready to cook, heat the oven to 200C/180C fan/gas 6.
If you have any egg wash left over, brush the wellington with a little more just before baking. Cook for 1 hr 15 mins until the pastry is golden and crisp. If you’ve previously frozen the wellington, make sure it’s cooked through by poking a sharp knife into the centre and checking the tip comes out very hot. Serve with mash or roast potatoes, veg and gravy, if you like. Chicken is much juicier than beef, so have some kitchen paper to hand ready for when you cut into the wellington.
Chinese and Filipino immigrants brought Chicken Sotanghon to the Hawaiian islands. This dish is very similar to its original Chinese counterpart, which is why it’s one of my favorite comfort foods. It’s easy to make and is a great alternative to Chicken Soup when you’re feeling frail or cold. Try it the next time you have a craving for the chicken soup!
Chicken Long Rice is a comfort food that shares a resemblance to Chicken Noodle Soup and Chicken Stew. It’s usually served as a side dish at Hawaiian luaus, and is complemented by steamed white rice. Clear bean thread noodles are used in chicken long rice. They consist of mung bean starch and thin noodles. You can purchase glass noodles in any Asian grocery store. They’re also known as Chinese vermicelli, cellophane noodles or noodle dough.
Maple Glazed Ham – this is the ham glaze you use when you want to add a special touch to your festive baked ham, but still keep it easy! The most incredible sticky glaze with the subtle fragrance of maple and hint of holiday spices, this is THE Christmas Ham recipe I make to gift and take to gatherings year after year.
Maple glazed ham
There is no reason to be daunted by the thought of making a glazed ham! It’s quite straight forward if you have someone to show you how to do it.
Here’s why this Maple Glazed Ham is my go-to centrepiece for holiday menus:
It makes the most wonderful, regal centrepiece – huge payoff for effort
This maple ham glaze has a touch of special that people love – but it’s 100% dead easy
It’s low risk and forgiving to make
Prep ahead or make ahead (days and days ahead!)
Economical – it’s sliced thinly, a bit goes a long way and leftovers last for ages and ages
What you need for Ham Glaze
Here’s what you need for the Maple Ham Glaze. So few ingredients, it’s magical how it transforms once baked! It’s the combination of the glaze, the caramelization of the fat on the surface of the ham and the salt in the ham itself (which is why I don’t use any salt in the glaze).
Maple syrup is what gives this ham glaze a special little touch. No one can put their finger on it – they just know it’s got something magical about it! Sub with honey in a heartbeat! No maple or honey? Make this Brown Sugar Ham Glaze!
Brown sugar adds to the caramelised flavour of the glaze;
Dijon Mustard is a thickener for the ham glaze AND adds a touch of much needed tang to an otherwise sweet glaze;
Cinnamon and all spice for a touch of festive spices;
Oranges – for a bit of liquid in the pan that’s more interesting than just using water, plus a touch of extra natural sweetness. You can’t taste the oranges in the end result once cooked. Orange juice has more flavour than just using water which adds to the flavour of the glaze and also the sauce made using the pan drippings;
Cloves – optional, for studding! I really can’t taste it so I do it for visual / traditional purposes only. Also, they are a bit impractical – you can’t freely baste as you have to dab around the cloves (otherwise you brush them off) and also you need to remove them before carving. No one wants to bite into a clove!
How to make Glazed Ham
Making Glazed Ham is a 3 step process:
Remove rind (skin) from ham;
Slather with maple glaze then bake for 2 hours, basting with more glaze every 20 to 30 minutes;
Baste loads after removing from oven – the trick for a thick, golden glaze!
1. HOW TO REMOVE RIND FROM HAM
If this is the part you’re worried about – don’t be! The skin is thick, sturdy and WANTS to come off – so it peels off with little effort, mostly in one piece!
2. BASTE AND BAKE
This part couldn’t be easier – just brush or spoon the Maple Ham Glaze all over the ham, squeeze over the orange juice then pop it into the oven to bake, spooning over reserved glaze every 20 minutes or so!
3. BASTE, BASTE, BASTE BEFORE SERVING!!
Now here’s the trick for an incredible glaze on your ham – baste LOADS after it comes out of the oven using the syrupy sauce in the baking pan! As that syrupy sauce cools, it will thicken and darken slightly in colour, so as you brush or spoon it over the ham, it creates an incredible thick to-die-for glaze!
Sauce for Ham
While ham itself is seasoned well enough such that it can be eaten plain, nobody ever says no to sauce!
I used to serve ham with sauces like Cranberry Sauce, mustard, caramelised onion jam and even chutney. But then one day it dawned on me – everybody’s favourite part is the glaze. Why not just use the pan drippings which is just the excess glaze that drips down the ham into the pan? Combined with the ham juices and orange juice, it transforms into a fantastic sauce to drizzle over the ham!
How to serve ham
Here’s how I serve ham – in fact, how I served it on the weekend at a Christmas Party I catered for my mother! (The only “catering job” I do each year – because I can’t say no to her )
Wrap parchment / baking paper around “handle”, and tie with ribbon (practical to hold onto for carving + looks nice);
Cover serving platter / board with green fluffage of some kind. Whatever’s good value at the shops on the day;
Place ham on the green fluff age and place quartered oranges around it (for colour). In the past, I’ve also used cherries – just depends what’s better value on the day (oranges are usually good value!);
Once the glistening ham has been admired enough (yep, I’m really that immature ), I start carving!
There’s something so iconic, so sentimental about a shiny, glistening Maple Glazed Ham taking pride of place in the centre of a festive table. It’s completely incomparable to the ham slices slapped between sandwich bread that you get over deli counters. I even know people who hate deli ham who go nuts over Glazed Ham.
Plus, as I said right up front, this is easy, easy, easy! It’s also make ahead or prepare ahead, is fabulous served warm OR at room temperature.
Don’t have maple syrup? Use honey, or make a classic Brown Sugar Mustard Glazed Ham.
5 kg / 10 lb leg ham, bone in, skin on (Note 1)
30 Cloves (for studding the ham, optional – mainly for decorative purposes)
2 oranges , cut into quarters (Note 2)
1 cup (250ml) water
3/4 cup (185ml) maple syrup (sub honey)
3/4 cup (165g) brown sugar , packed
3 tbsp dijon mustard (can sub American or other plain mustard)
3/4 tsp ground cinnamon
1/2 tsp All Spice (or nutmeg)
Take ham out of fridge 1 hour prior.
Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.
REMOVE HAM RIND (SKIN)
Run small knife around bone handle, down each side of the ham, and under the rind on the cut face. (See video & photos in post)
Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
Lightly cut 2.5cm / 1″ diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
Insert a clove in the intersection of the cross of each diamond on the surface (optional).
GLAZE AND BAKING
Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (for more even caramelisation).
Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.
Brush / spoon half the glaze all over the surface and cut face of the ham (don’t worry about underside, glaze drips down into pan)
Pour the water in the baking dish, then place in the oven.
Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won’t peel off with the foil.
Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it “paints” the ham even better – but be sure to save pan juices for drizzling.
SERVING AND PRESENTATION TIPS
My favourite sauce: Use pan juices as the sauce – it’s loaded with flavour! Pour into a jug and warm so it’s pourable. Thin slightly with water if required. Drizzle sparingly as the glaze flavour is intense!
Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves. Cover serving platter with lots of green fluffage, then place ham on. Surround with more quartered oranges, for colour. Let people admire before carving!
Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)
Leftovers: See list in post for recipe using leftover ham and ham bone!
Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze – don’t forget the bone! See How to Store Glazed Ham for directions.
Skin (rind) on ham – Make sure you get the ham with the skin on (rind – thick rubbery skin). Between the skin and the ham is a layer of fat which is what makes this ham gorgeously sticky. There are some hams which come with the skin and fat removed. Though you can use this recipe for those hams too, you won’t get the sticky exterior you see in the photo.
Half or whole – this recipe can be used for half or whole hams.
Larger hams – For larger hams, scale the glaze by using the recipe slider (click on the Servings)
Ham quality – Buy the best ham you can afford. The more you pay, the better the quality. However, for an economical option, I can recommend the Woolworths Smoked Ham Leg for $9/kg (I used a half leg). I was very impressed with how great it was for such good value – I’ve used it for several years now. There is an even cheaper one for $6/kg – I bypassed this because it wasn’t smoked and looked a bit pale.
Cooked ham – Make sure you get a cooked ready-to-eat ham, not a raw one (also referred to as “gammon”). All ham sold in Australia in supermarkets is ready-to-eat but if you get your ham from the butcher, double check that it’s not raw. If you have a raw ham (gammon), this recipe is not suitable.
2. Oranges – you can’t taste it in the end result, it just adds more flavour into the pan drippings and the glaze the ham. If you really can’t use or stand oranges, use 1/2 cup apple or other fruit juice instead (store bought bottle is fine) and skip putting oranges in baking pan.
3. Make Ahead – Glazed Ham is excellent made ahead, it’s how I do it most of the time!
a) PREPARE THEN BAKE FRESH (100% perfect): Remove skin, cut fat, insert cloves, make glaze and store separately. Then refrigerate until required, then glaze etc and bake on the day of per recipe.
b) COOK AHEAD (99.9% perfect): Make entirely per recipe, cool. Transfer to non reactive container (do not leave in metal tray), cover sticky surface with baking paper (parchment paper) then the whole ham with foil. Scrape every bit of juice in the pan into a container. Refrigerate both for up to 5 days (longer probably ok, I’ve done 5 days).
To reheat, remove from fridge and bring to room temperature, pour sauce into pan and place ham in pan. Reheat covered loosely with foil in a 160°C/320°F oven for 40 minutes or until a metal skewer inserted into the middle comes out warm. When the inside is warm, remove foil and baste with pan juices, then bake until the surface is sticky and golden – it shouldn’t take much longer than 10 minutes.
The juices thicken into a jelly when cool so it needs to be reheated (microwave is fine).
DO NOT MICROWAVE!!! It can make the fat diamonds “pop” and you might lose the best part – the golden, sticky surface!
4. How much ham per person – remember, ham is salty, people don’t typically eat giant slabs like steak and you slice it thinly so less goes further.
With other main dishes – 6 to 8 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10 lb ham = 30 – 40 people, about 100 – 130g / 3.4 – 4 oz per person.
As the only main protein – 5 people per 1 kg / 2 lb ham (bone in weight). So a 5 kg / 10lb ham would serve 25 people, about 150g/5oz meat per person..
Note: Ham bone with residual meat weighs anywhere 750g – 1.25 kg (1.5 – 2.5 lb). Assumed 1 kg/2lb for purpose of above.
5. Nutrition per serving, assuming 30 servings and all sauce is consumed (which in reality it won’t be).
Though currently considered the best roast beef in the world, Standing Rib Roast was originally referred to as Prime Rib. It’s a beef cut that’s incredibly succulent and rich in flavor. This recipe uses a simple but effective roasting method that causes the beef to turn pink all the way through.
Pull the beef out when it has finished cooking and is about 55 F degrees to avoid overcooking it while it rests. Instead, pull out the beef when medium-rare and allow it to cook for a few more minutes.
Standing Rib Roast – don’t make this mistake!
The biggest mistake people make with prime rib is not factoring in that beef continues to cook as it rests. So if you pull it out of the oven at 52°C / 125°F, the target temperature for medium rare, it will rise to 55°C / 130°F or more once rested which is medium. Ie not much blushing pink left!
So you must pull the beef out of the oven before your Target Temperature. Here is a table of the internal temperature of Prime Rib for varying levels of doneness.
So you must pull the beef out of the oven before your Target Temperature. Here is a table of the internal temperature of Prime Rib for varying levels of doneness.
Internal temperature of cooked prime rib
The internal temperature of prime rib will rise by around 4°C / 5 – 7°F while resting, so it needs to be pulled out of the oven before reaching the Target Internal Temperature for your desired level of doneness.
Medium rare (recommended)
50°C / 122°F
54°C / 129°F
57°C / 135°F
Medium well done
Target Temperature after resting – this is the internal temperature for each level of doneness, after resting.
Pull Temperature – this is the target internal temperature when you take it out of the oven, and it is lower than the Target Temperature to achieve the level of doneness you desire. The temperature rises when the beef is resting. If you take the beef out of the oven at the Target Temp, then by the time the beef has rested it will be beyond what you wanted.
Prime Rib – simply the best
There’s no question – the Standing Rib Roast is the creme de la creme of roasts. Also known as Prime Rib, this is THE roast beef with superior flavour, texture and juiciness above all other cuts of beef.
It’s certainly not an economical cut. It’s an investment worthy of special occasions when gathering with like minded people who will appreciate that moment when you slice through the deep golden, garlic studded crust, those people in your life who will clap their hands with glee at the sight of the rose pink flesh, knowing that it’s going to taste as incredibly juicy as it looks…..
Prepare yourself for the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce, a side of Parish Mash and Garlic Sautéed Spinach!!
Safe, highly effective cooking method
A quick blast in a hot oven for 20 minutes, then 1.5 hours at a lower temperature. This yields a roast that’s evenly cooked all throughout to the doneness of your choice (medium rare for me!), with a deep golden crust.
This method is safe and highly effective, with the benefits of a long slow cook but far quicker to make.
Roasting at a lower temperature is better than a Hard & Fast quick roast because it cooks more evenly throughout (no overcooked outer ring!), there’s less risk of overcooking and the fat will melt to make the meat even juicier.
How to choose the best standing rib roast
I know I’m stating the obvious here, but the better the beef, the better the eating experience.
TIP: If your budget doesn’t stretch to Prime Rib, use my Roast Beef Marinade to make the most of economical roast beef cuts!
America – If you’re in the States, the USDA has made it easy for you by grading prime rib: Prime (the best), followed by Choice then Select. The grading is largely based on the fat marbling and taste.
Here in Australia, we don’t have a consistent grading system. But what I can say for sure is that if you want a good quality standing rib roast, skip the supermarket and head to your local butcher. Grass fed or grain fed comes down to personal choice.
Grain fedtypically has better marbling and therefore a richer, fattier flavour. Grass fed is usually less fatty but people (me included!) believe the flavour of the beef to be richer, more full of flavour and the meat to be more tender.
If you want top shelf, opt for dry aged beef. You’ll pay serious dollars for it – but it’s worth it!
The standing rib roast pictured above and below and used in the recipe video has been prepared the standard way we do it here in Australia: the fat cap trimmed and the bones scraped clean for presentation.
The foil:Some butchers will sell the standing rib roast with foil wrapped around the bones. It’s to stop the bones from browning, for presentation purposes only. It looks striking to have a dark brown crust, the pink meat and a white bone. If the beef comes with it, I leave it on. But I don’t do it myself.
How the beef is cut – Bone in / off / tied back on
This recipe will work fine whether bone in or out, or tied back on. But I’m a firm believer that anything cooked with the bone is juicier, so the thought of roasting a prime rib without the bone never crossed my mind.
Plus – I just think it looks grand with the bone in! And isn’t chewing the meat off the bone the best bit??
In the States, you’ll find some butchers remove the bone then tie it back on. Here in Australia, you’d have to ask for a special order to have the bone cut out.
The meat itself is so incredibly juicy (with the added bonus of the garlic herb butter!), I really doubt you’d notice a difference. So use what you can get, or whatever your personal preference is!
Ingredients you need
When you invest in a good piece of beef, you don’t need to do much to it.
But then again, a good slathering of Herb and Garlic Butter certainly doesn’t do any harm!
Using softened rather than melted butter works much better because the garlic and herb bits stick to the skin, creating a terrific golden herb and garlic crust!
Feel free to switch the herbs to what you have / prefer. Also, dried herbs work too!
How to make standing rib roast
After slathering the beef with butter, blast it for 20 minutes in a hot oven to get the crust going, then roast in a relatively low oven of 120°C/250°F for a further 1.5 hours before resting for 20 to 30 minutes.
With this method, the high temperature creates a crust quickly, sealing the juices in. Then we turn the temperature down to roast it slowly and evenly so it’s blushing pink all the way through, rather than ending up with a thick overcooked band around the outside of the beef.
Target an internal temperature of 50°C/122°F when taking it out of the oven (medium rare, recommended) which will rise to 54°C/129°F after resting for perfect medium rare. See chart below for other doneness.
There are recipes “out there” that opt to use an even lower temperature and roast for up to 10 hours. This method cooks the prime rib so slowly that it’s evenly pink from edge to edge, then seared at the end to form a thin dark crust.
We actually prefer to have the textural contrast of a thin layer of cooked beef on the outer edge of the beef. It’s still 90% pink and cooked to medium rare throughout!
Never skip the 20 minute rest, essential to let the meat juices redistribute. If you don’t rest, the meat juice will run everywhere when you slice it = not as juicy.
Target internal temperature
Remember, as I explained at the very top, pull the beef out of the oven before your final Target Temperature as the internal temperature will continue to rise at it rests for 20 minutes. If you pull the beef out of the oven when it is already medium rare (52°C / 125°F), it will be medium after it rests – barely any blushing pink left!
out of oven
Target Temp after rest
Medium rare (recommended)
50°C / 122°F
54°C / 129°F
57°C / 135°F
Medium well done
54°C / 131°F
59°C / 138°F
The Target Temp is the final internal temperature for each level of doneness. The Pull Temp is the temperature at which the beef should be pulled out of the oven. It will rise to the Target Temp after resting for 20 minutes.
Why I roast on a bed of onion, garlic & herbs
I like to roast my standing rib on a bed of onion, garlic and herbs which serves three purposes:
Elevates the beef off the base to encourage more even cooking;
Stops the drippings from burning (smokes out oven + can’t make a sauce from drippings); and
Adds more flavour to the drippings that is then used to make a sauce for the prime rib.
Key tip: take out of fridge 2 hours prior
A standing rib roast is a formidable hunk of meat so to encourage even cooking, I like to take it out of the fridge 2 or even 3 hours prior to cooking.
By reducing the chill in the beef, this prevents the beef from cooking such that you end up with a very thick layer of overcooked beef on the outside and a small circle of pink perfect cooked beef in the middle.
Sauce for Prime Rib – Red Wine Sauce
The drippings from the beef left in the pan are loaded with flavour and begging to be used for a sauce!
Red wine and beef is a classic flavour combination so that’s what I’ve gone with here. Essentially, we’re making a red wine jus by rapidly simmering beef broth and red wine in the same skillet the beef was roasted in until it reduces down into an intense flavoured, highly savoury sauce.
I like my sauces to have a syrupy consistency so I add a bit of cornflour (cornstarch) to thicken it. But this is optional – most red wine jus are not thickened, they are quite runny sauces.
What to serve with Prime Rib
For a high-end restaurant experience, you can’t go past Paris Mash(pictured below) – ultra rich and creamy mashed potato! Potatoes au gratin is an elegant French potato side option that’s ideal for making ahead. Otherwise, rich and creamy Cauliflower Cheese is a British roast dinner classic! For greens, Garlic Sautéed Spinach pairs exceptionally well with Prime Rib and is a Classic Steakhouse side!
Here are a few more options:
Just imagine that moment, when you carve up thick slices of this Standing Rib Roast that’s almost impossibly juicy, blushing pink on the inside with that salty, buttery, herb and garlic crust….
It’s so unbelievably tender, and it’s so perfect you know you could eat the whole thing plain…. But THEN, you add a drizzle of that incredible Red Wine Sauce…..
Recipe video above. There is no better, juiciest or tastiest roast beef than Standing Rib Roast, also known as Prime Rib. This incredible cut of meat is covered in garlic and herb butter before being roasted to perfection. There is no better, tastiest or juiciest roast beef than Standing Rib Roast or Prime Rib. It is simply the best because it is slathered in a herb and garlic butter before being roasted to juicy perfection.
Meat thermometer is a MUST!
▢2.5 kg / 5 lb standing rib roast / prime rib , bone in (Note 1)
▢1 onion , unpeeled, quartered (brown, yellow, white)
▢1 head of garlic , unpeeled, halved horizontally
▢5 sprigs thyme
▢3 sprigs rosemary
RED WINE SAUCE:
▢1 1/2 cups beef broth/stock , low salt
▢2 1/2 cups dry red wine (Note 2)
▢1 tbsp cornflour/cornstarch (optional, Note 3)
1. Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
2. Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.
3. Garlic Herb Butter: Mix together.
4. Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
5. Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
6. Hot oven: Roast 20 minutes.
7. Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
8. Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
9. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F (which is medium rare).
10. Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
RED WINE SAUCE:
1. Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
2. Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
3. Strain into bowl, pour into sauce jug.
1. Standing Rib Roast – also known as Prime Rib. Use any cut of prime rib – with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away). OR with bones removed but then reattached by tying it with string, with or without a thick layer of fat. The choice is yours!
Get the best quality you can afford. We don’t have standardised quality ratings here in Australia, but if you can, ski the supermarket and opt for your butcher instead. Get a smaller piece of better quality beef, rather than a large piece of lower quality!
In the States, prime rib is graded: Prime is best, then Choice then Select.
Boneless rib eye or scotch fillet roast – this is just Prime Rib minus the bone. Cook per recipe but start checking internal temp 30 minutes earlier, as boneless meat cooks faster.
2. Beef stock/broth – important to use low sodium here otherwise the sauce might end up too salty. If it’s too salty, fix as follows: Add 2 to 3 cups of water and 2 potatoes chopped into 2.5cm/1″ pieces (or small enough so they are submerged). Simmer for 10 to 15 minutes – ensure potato doesn’t start to break down. Potato will absorb salt. Scoop out potato, reduce sauce again.
3. Wine – Use any red wine that’s not sweet or too oaky that’s good enough to drink. Shiraz, Cabernet Sauvignon, Merlots are all good options. I always rummage in the discount bins at liquor stores for bargains where you can get good bottles discounted up to 90%!
Win sub: If you cannot drink red wine, skip the wine and just use beef stock to make a terrific beef flavoured garlic-gravy.
4. Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 – 4°C / 5 – 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness.
Pull temp is the temperature at which it should be removed from the oven;
Target temp is the final temperature of the beef for each level of doneness, to which the beef will rise after resting for 20 minutes.
COOK TIMES for different sizes: Doesn’t increase that much with increased size because of the shape. Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.
TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by 5°C/10°F every 10 to 15 minutes.
5. Cornflour/cornstarch is optional. This thickens the sauce slightly to a maple syrup consistency which is how I like it. But this sauce is essentially a Red Wine Jus and they are actually quite runny as they are not thickened in this way. It’s a personal preference – so if you don’t mind a runnier sauce, you can skip this.
6. Make Ahead: Best made fresh. Keeps warm for 1 hour and can be blasted in hot oven for a few minutes to freshen up the crust. For leftovers, I like to keep it whole then slice thinly. Microwave very gently until just warmed (and still pink!). Or slice thinly, bring to room temp, pile of rye bread with mustard and pickles and make the BEST Roast Beef Sandwich EVER!
7. Unpeeled onion and garlic: I leave them unpeeled because then they hold together better so they keep the prime rib elevated off the base of the skillet. Unpeeled onion collapses into a soft pile very quickly. The onion is strained out later when making the sauce.
8. Nutrition per serving. Calculated using an estimation of the bone weight, and assuming most of the fat is trimmed. Includes sauce.