Standing Rib Roast with Garlic & Rosemary



Are you intimidated by the idea of cooking big roasts for the holidays? Don’t be! At least in the case of this standing rib roast, or prime rib, it’s easy and always delicious. I cooked a rib roast for our Christmas dinner a few years ago and it instantly became our traditional holiday meal. The meat is so good and flavourful, it doesn’t need much in the way of seasoning. And it practically cooks itself, it needs so little attention. It’s also really hard to overcook, because the high fat content guarantees a juicy, tender meal. Have I sold you on the idea yet?

(54 votes, average: 3.67 out of 5)
Standing Rib Roast with Garlic & Rosemary

738kcal, Saturated fatty acids: 26.52g, Total fat: 56.12g, Calories from fat: 505, Cholesterol: 137mg, Carbohydrate: 3.18g, Total dietary fiber: 0.58g, Protein: 30.36g, Sodium: 799mg


  • 4 to 5 lb beef rib roast (this is enough for 4 to 6 people – you can easily do a bigger roast and increase the rest of the ingredients. It will also take longer to cook.)
  • 4 cloves garlic, thinly sliced
  • 2 tbsp chopped fresh rosemary
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 to 3 cups beef broth
  • 1 sprig fresh rosemary
  • 1 cup red wine


  1. Preheat oven to 450F and set roast, fat side up on a rack in a large roasting pan. Cut deep slits all over top and sides and push a slice of garlic into each slit. Sprinkle all over with chopped rosemary, salt and pepper.
  2. Add rosemary sprig and 2 cups beef broth to the bottom of the pan. Roast beef 15 minutes, then reduce oven temperature to 325F and roast another 1 1/2 to 2 hours, until a thermometer inserted into the center of the roast reaches 125F for medium rare and 135F for medium. Remove from oven, transfer to a large cutting board or serving platter, tent with foil and let rest.
  3. Set the roasting pan with any juices over two elements on the stove set on medium heat. Add 1/2 to 1 cup broth and scrape up any browned bits. Add wine and bring to a simmer. Simmer 5 to 10 minutes, then strain through a sieve to remove solids.
  4. Thinly slice beef against the grain and serve with sauce.

Yield: 4-6

Cholesterol: 137mg

Food energy: 738 kcal

Total fat: 56.12g

Calories from fat: 505

Carbohydrate: 3.18g

Protein per serving: 30.36g

Total dietary fiber: 0.58g

Sodium per serving: 799mg

Notify of
1 Comment
oldest most voted
Inline Feedbacks
View all comments
7 years ago


Copyright © 2009-2021 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.
Would love your thoughts, please comment.x