Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Sunday dinner or Christmas table that is the very definition of a special occasion? This incredible, from-scratch Classic Sunday Rib Roast is that perfect recipe. We’re talking an impossibly juicy and tender standing rib roast, with a perfect, edge-to-edge rosy-pink center, all encased in a savory, crackly, and deeply flavorful salt-and-pepper crust.
This isn’t just another roast recipe; it’s your definitive guide to mastering the king of all beef roasts. While a perfect prime rib may seem like the exclusive domain of a fancy steakhouse, we’ll show you the simple but crucial professional secrets to a flawless, tender roast that never fails. This is a satisfying, soulful, and deeply impressive meal that is destined to become the highlight of your celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Showstopper
What makes this Sunday Rib Roast so spectacularly delicious is its incredible, pure beef flavor and its brilliant, foolproof roasting method. This recipe is a masterpiece of classic, minimalist cooking. The star of the show is a magnificent, three-bone standing rib roast. The brilliant technique is all in the cooking: a unique, three-stage, varying-temperature roasting method that starts with a blast of high heat to create a stunning crust, followed by a gentle, low-heat cook for a tender interior, and a final blast of heat to finish. The final, perfect pairing is a cool, tangy, and creamy from-scratch Mustard Horseradish Sauce, which provides the perfect, zesty counterpoint to the rich, peppery beef.
| Metric | Time / Level |
| Total Time | 3 hours 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Butcher’s Best: The Essential Ingredients & Tools
This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.
- The Roast (The Star of the Show!):
- Standing Rib Roast: This is a classic, special-occasion cut, also known as prime rib.1 For this recipe, you’ll need a three-bone roast. For the best flavor and texture, look for a roast with a generous fat cap and beautiful marbling.
- The Simple Seasoning: The beauty of a prime rib is its rich, beefy flavor, so the seasonings should be simple and classic. A thick, generous crust of kosher salt and freshly ground black pepper are all you need to create a stunning and flavorful exterior.
- The Tangy Horseradish Sauce: A classic steakhouse accompaniment, this simple, no-cook sauce is a perfect blend of creamy mayonnaise and sour cream, sharp Dijon and whole-grain mustards, and a pungent kick from prepared horseradish.2
- The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect prime rib.3 Because a rib roast is an expensive cut of meat, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature.
The Roasting Masterclass: The Secret to a Perfectly Juicy Prime Rib
The number one, non-negotiable secret to a juicy, perfectly cooked prime rib is to cook it to the correct internal temperature and to let it rest.
- Room Temperature is Key: This is a crucial, professional step! By letting your large roast sit at room temperature for about two hours, you are allowing the chill from the refrigerator to come off. This is the key that will help your roast to cook much more quickly and, most importantly, evenly.
- The Three-Stage Roast: This recipe uses a classic, multi-stage roasting method. The initial, 45-minute blast of very high heat ($500^{\circ}F$) is the key that creates the beautiful, dark, and crackly crust. The second, lower-temperature ($325^{\circ}F$) stage is what gently and evenly cooks the interior. The final blast of high heat ($450^{\circ}F$) is the secret that perfectly finishes the cook and re-crisps the crust.
- Trust Your Thermometer & Rest!: You must let your finished roast rest for at least 20 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast.
Step-by-Step to the Perfect Prime Rib
This elegant, festive meal is a joy to prepare.
Part 1: Preparing the Roast
Two hours before you plan to start roasting, remove your meat from the refrigerator and allow it to come to room temperature on a pan on your counter.
When you are ready to cook, preheat your oven to 500°F (260°C). Place the oven rack on the second lowest position.
Place your roast in a pan, bone-side down (the bones will act as a natural roasting rack). Spread the top of the roast thickly with your kosher salt and freshly ground black pepper.
Part 2: The Three-Stage Roast and the Final Rest
Step 1: Roast the meat for 45 minutes at 500°F.
Step 2: Without removing the meat from the oven, reduce the oven temperature to 325°F (163°C) and let the roast cook for another 30 minutes.
Step 3: Finally, increase the temperature back up to 450°F (232°C) and roast for a final 15 to 30 minutes.
Step 4: Start checking the internal temperature. You will know the roast is a perfect medium-rare when your instant-read thermometer inserted into the very center registers 125∘F.
Step 5 (The Most Important Step!): Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and let it rest for at least 20 minutes before you slice it.
Part 3: The Creamy Mustard Horseradish Sauce
While your roast is resting, in a small bowl, simply whisk together your 1 1/2 cups of mayonnaise, 3 tablespoons of Dijon mustard, 1 1/2 tablespoons of whole-grain mustard, 1 tablespoon of prepared horseradish, 1/3 cup of sour cream, and 1/4 teaspoon of kosher salt.
To serve, carve the rested roast into your desired thickness and serve with the delicious, tangy sauce on the side.
Sunday Rib Roast (A Foolproof Recipe!)
A classic and elegant recipe for a ‘Sunday Rib Roast,’ also known as a standing rib roast or prime rib, perfect for a special occasion or holiday dinner. The 3-rib roast is simply seasoned with salt and pepper and cooked using a multi-temperature roasting method to achieve a perfect medium-rare interior and a delicious crust. The roast is served with a simple, from-scratch, no-cook Mustard Horseradish Sauce made with mayonnaise, sour cream, and two kinds of mustard.
Ingredients
- For the Rib Roast:
- One 3-rib standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- For the Mustard Horseradish Sauce:
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Instructions
- Two hours before roasting, remove the meat from the refrigerator to allow it to come to room temperature.
- Preheat the oven to 500°F. Place the oven rack on the second lowest position.
- Place the roast, bone-side down, in a large roasting pan. Spread the salt and pepper thickly over the top surface.
- Roast the meat at 500°F for 45 minutes.
- Without opening the oven, reduce the oven temperature to 325°F and continue to roast for another 30 minutes.
- Finally, increase the temperature to 450°F and roast for another 15 to 30 minutes, until an instant-read thermometer inserted into the center of the roast registers 125°F for medium-rare.
- Make the Sauce: While the roast is cooking, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, sour cream, and salt in a small bowl.
- Rest and Serve: Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and let it rest for at least 20 minutes.
- Carve the roast and serve with the Mustard Horseradish Sauce on the side.
Notes
- This is a showstopper main course, perfect for a special holiday dinner like Christmas.
- Letting the roast come to room temperature for two hours before cooking is a crucial step that helps it to cook more evenly.
- The multi-temperature roasting method—starting high, going low, and finishing high—is a key technique for developing a good crust while ensuring a tender, perfectly cooked interior.
- Resting the roast for a full 20 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender.
- The article references a ‘Cook’s Note’ that is not provided in the text.
What to Serve With Your Prime Rib
This show-stopping prime rib is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all the steakhouse favorites.
- Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
- Classic Sides: A rich creamed spinach and a puffy Yorkshire pudding (which can be made with the delicious beef drippings from your roast!) are the quintessential accompaniments.4
- The Sauce: A simple, tangy horseradish cream sauce, like the one in this recipe, or a rich, savory au jus made from the pan drippings are the perfect finishing touches.
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Storage and Leftover Ideas
- Storage: Store any leftover prime rib, well-wrapped, in the refrigerator for up to 4 days.
- The Best Leftovers: Thinly sliced, leftover prime rib makes the absolute best steak sandwiches! Layer it on some crusty bread with a smear of the horseradish sauce and some sharp cheddar for an incredible lunch.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?
The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the roast from the oven when it reaches the correct temperature and then letting it rest for at least 20 minutes are the non-negotiable keys that will guarantee an incredibly juicy and tender result.
Q2: How do I order a prime rib from my butcher?
Simply call your local, high-quality butcher a week or two in advance (especially around the holidays!) and ask to order a “three-bone, first-cut, standing rib roast.” For the easiest carving, you can also ask them to “cut the bones off and tie them back on.”
Q3: How much prime rib do I need per person?
A good rule of thumb is to plan for about one rib for every two people, which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.5
Q4: Is the initial 500°F oven temperature a typo? That seems very hot!
It’s not a typo! This is a classic, old-school roasting method. The initial blast of very high heat is the secret that creates that incredible, dark, and super-crispy, crackly crust on the outside of the roast. Just be sure your oven is very clean before you begin!
Q5: What internal temperature should I aim for?
For a perfect, rosy-pink medium-rare, you should pull your roast from the oven when the internal temperature registers 125∘F. For medium, aim for 135∘F. Remember, the temperature will continue to rise by about 5 to 10 degrees as the roast rests.