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Ingredients

For 6 servings

3kgbone-in grass fed Wagyu rib eye roast3 ribs, uncut
1 tbspsea salt flakesfor salting ahead
2 tspfreshly ground black pepperherb butter
50gbuttersoftened (herb butter)
4garlic clovescrushed (herb butter)
2 tbsprosemary leavesfinely chopped (herb butter)
1 tbspthyme leavesherb butter
1 tbspolive oilherb butter
2brown onionsthickly sliced

Standing Rib Roast (Bone-In Rib Eye Roast)

Name: Standing Rib Roast (Bone-In Rib Eye Roast)
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Modern Australian, British
Ingredients: 3kg bone-in grass fed Wagyu rib eye roast (3 ribs, uncut); 1 tbsp sea salt flakes (for salting ahead); 2 tsp freshly ground black pepper (herb butter); 50g butter (softened (herb butter)); 4 garlic cloves (crushed (herb butter)); 2 tbsp rosemary leaves (finely chopped (herb butter)); 1 tbsp thyme leaves (herb butter); 1 tbsp olive oil (herb butter); 2 brown onions (thickly sliced)

October 07, 2026 · 1 min read · By James C.

Carved standing rib roast on the bone with a herb crust and pink centre

Serves

Prep Time

20 minutes

Cook Time

1 hour 45 minutes

Total Time

2 hours 35 minutes

Difficulty

Medium

Introduction

A standing rib roast is a bone-in rib eye roast, the cut often called prime rib, cooked standing on its own rib bones so the meat roasts evenly and stays juicy.

The bones act as a natural rack and shield the meat from the heat of the tin, while the marbling melts through the eye as it cooks.

A grass-fed Wagyu MB2+ rib eye brings extra richness, and this recipe roasts to a probe temperature, then walks you through resting and carving off the bone so every slice comes out evenly pink.

The Star Cut for This Recipe

Oven Prepared Ribeye Steaks (bone-in) from $77/kg - Grass-fed Wagyu MB2+ - Roam

Tender, richly marbled, and ready to roast. These bone-in Wagyu ribeye steaks are cut from premium grass-fed Wagyu MB2+ cube roll, each weighing roughly 350g...

Ingredients

For 6 servings

3kgbone-in grass fed Wagyu rib eye roast3 ribs, uncut
1 tbspsea salt flakesfor salting ahead
2 tspfreshly ground black pepperherb butter
50gbuttersoftened (herb butter)
4garlic clovescrushed (herb butter)
2 tbsprosemary leavesfinely chopped (herb butter)
1 tbspthyme leavesherb butter
1 tbspolive oilherb butter
2brown onionsthickly sliced

Wire rack and tray
Butcher's twine
Small mixing bowl
Heavy roasting tin
Digital probe thermometer
Aluminium foil
Large carving board with a juice groove
Long carving knife and carving fork

Cooking Steps

Salt ahead

One to two days ahead, or at least overnight, pat the roast dry and season it all over with the salt. Stand it bone side down on a rack over a tray and refrigerate uncovered.

Tie the roast

Take the roast out of the fridge 1 to 2 hours before cooking. Tie butcher's twine between each bone so the eye holds a neat shape. Heat the oven to 230C (210C fan).

Make the herb butter

Mash the butter with the garlic, rosemary, thyme, pepper and oil. Spread it over the fat and the cut faces of the meat, but not the bones.

Start hot

Scatter the onions in a heavy roasting tin, then stand the roast on its bones, fat side up, on top of them. Roast for 20 minutes to brown the outside.

Roast low to temperature

Without opening the door, turn the oven down to 170C (150C fan) and roast for a further 70 to 85 minutes for a 3kg roast, until a probe in the centre of the eye, away from the bone, reads 56 to 58C for medium rare. Start checking 40 minutes after turning the oven down.

Rest the roast

Move the roast to a board, cover it loosely with foil and rest for 20 to 30 minutes. The centre climbs another 3 to 5C as it rests. Use the onions and pan juices for gravy or jus.

Carve off the bone

Snip the twine and stand the roast on its side. Run a long, sharp knife down the curve of the bones to lift the eye away in one piece, then slice it across the grain about 1.5cm thick. Cut between the bones to serve them separately.

Nutrition

Energy 3070 kJ (733 cal)

Protein 62g

Total Fat 53g

Saturated Fat 22g

Carbohydrates 2g

Sugars 0g

Sodium 690mg

Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.

Tips and Pairing

Standing rib roast, prime rib and bone-in rib eye roast are names for the same cut: the rib section with the rib eye muscle on the bone. Australian butchers also call the trimmed rack an OP rib, short for oven prepared. Take the bones off and you have scotch fillet, also sold as rib eye fillet, and a single thick steak cut with a long bone is a tomahawk. Allow one rib for every two guests: a 3-rib roast of about 3kg serves 6, and a 1.5kg roast of 1 to 2 ribs serves 3 to 4. With the method above, allow about 30 to 35 minutes per kg in total, including the hot start. A 1.5kg roast usually needs 45 to 55 minutes and a 3kg roast 90 to 105 minutes, but the thickness of the eye and how cold the meat is going in change that, so always probe the centre of the eye. The 500 rule comes from American recipes: roast at 500F, about 260C, for 5 minutes per pound, roughly 11 minutes per kg, then turn the oven off and leave the door shut for 2 hours. It can work, but it relies on the oven holding its heat, which varies widely between home ovens, and you cannot check the meat without opening the door. A probe thermometer and the hot-start method above give you far more control. An MB2+ beef marble score shapes the flavour and texture of this roast, and marbled beef also climbs faster near the end, so check often in the last 20 minutes. Doneness guide for the centre after resting: rare 55 to 60C, medium rare 60 to 63C, medium 65 to 70C, well done 75C. Pull the roast 3 to 5C below your target and allow a full 20 to 30 minutes for resting the beef. The Food Safety Information Council recommends cooking whole cuts of beef to at least 63C and resting them for 3 minutes. Rarer beef is a personal choice that pregnant women, older people, young children and anyone with a weakened immune system are safest avoiding, so serve them slices from the outer edge or pull the roast at about 60C. Keep the rib bones for gnawing, or roast them again the next day for a rich beef stock.

Serve with a red wine jus or a rich gravy made from the pan juices and roasted onions, plus Yorkshire puddings, crisp roast potatoes and honey-roasted carrots. A full-bodied Shiraz or a Cabernet Sauvignon matches the richness of a marbled rib.

People Also Ask

What is the best method to cook a standing rib roast? +

Salt the roast a day ahead, bring it out of the fridge 1 to 2 hours before cooking, then start it in a 230C oven for 20 minutes to brown the outside. Turn the oven down to 170C and roast until the centre of the eye reads 56 to 58C for medium rare, then rest it for 20 to 30 minutes before carving.

Is standing rib roast the same as prime rib? +

Yes, standing rib roast and prime rib are the same cut, a bone-in rib eye roast. Prime rib is the common American name, while Australian butchers usually say standing rib roast, rib eye roast or OP rib. In the United States, prime can also refer to a beef grade, but on menus it usually just means this cut.

What is the 500 rule for standing rib roast? +

The 500 rule says to roast the beef at 500F, about 260C, for 5 minutes per pound, roughly 11 minutes per kg, then switch the oven off and leave the door closed for 2 hours. Results depend heavily on how well your oven holds heat, so a probe thermometer with a hot start and a moderate oven is more reliable.

How long should I cook a 1.5kg beef rib roast? +

With a 20 minute start at 230C and the rest of the cook at 170C, a 1.5kg rib roast usually takes 45 to 55 minutes in total to reach 56 to 58C for medium rare. Thickness and starting temperature change the time, so probe the centre of the eye from 30 minutes and rest it for 15 to 20 minutes.

How many ribs do I need per person? +

Allow one rib for every two people, which works out at roughly 500g of bone-in roast per person. A 3-rib roast of about 3kg serves 6, and a 4-rib roast serves about 8. If you are serving plenty of sides or want leftovers for sandwiches, adjust up or down by one rib.

Written By

James C.

Food & Consumer Content Strategist

James is a Content Manager & Editorial Strategist specialising in practical consumer content. For Cost Cut Meats, he develops resources around Australian meat, beef cuts, bulk buying, storage, preparation and getting better value from the meat you buy.

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