Swap Out That Chicken Dish for This Juicy Prime Rib by Curtis Stone

Sick of the same old chicken dish? Try out this recipe this weekend! Your home will smell delicious as the beef rib slowly cooks, and this juicy meat will complement anything else on your dinner table.

Matt’s Slow-Roasted Prime Beef Rib with Beef Jus

Serves 6-8

Make-Ahead: The beef can be slow-cooked to 120°F and held in a warm place for up to 1 hour before searing in a hot oven.


  • 1 (3-rib) standing rib roast of beef (6 to 8 lb)
  • 1 tbs olive oil
  • 1 1/2 cups beef stock
  • 2 sprigs fresh thyme


  1. Preheat oven to 225°F. Place beef on sheet pan or deep-dish pizza pan. Coat beef with oil and season generously with salt and pepper.
  2. Roast beef until instant-read thermometer inserted into center of meat (do not touch bone) registers 120°F for rare doneness, 3 to 3 1/2 hours, depending on size of roast. Set beef aside on plate and pour off accumulated fat in pan. Reserve fat and use for Yorkshire puddings or discard.
  3. Increase oven temperature to 450°F. Return beef to pan and place in oven. Roast 10 minutes, or until deeply browned. Transfer beef to carving board to rest 15 minutes before carving and serving.
  4. Meanwhile, in small saucepan, bring beef stock and thyme to boil. Add hot stock to hot sheet pan and, using wooden spatula, scrape up browned bits on bottom of pan. Strain into serving bowl and season beef jus with salt and pepper.
  5. Cut ribs from roast, cut meat into 1/2-inch-thick slices, and serve with beef jus.
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