If you want a holiday centerpiece that makes people stop talking when it hits the table, a honey herb marinated rib roast is hard to beat. I made this one for the whole family, following the cooking instructions featured on the Today Show, and it was delicious. One lesson from that night: trust your thermometer over the clock. Our oven has a built-in probe, and the roast reached our target temperature about an hour and a half ahead of schedule. I wrapped it in foil and, believe it or not, it was still warm at dinnertime. Phew. Ours was a huge 7-rib roast because we have big eaters, but the average rib roast is closer to three ribs.
What Is a Rib Roast, and Is It the Same as Prime Rib?
A rib roast, sometimes called a standing rib roast, comes from the rib section of the steer, the same cut your butcher slices into ribeye steaks. Most people use the names prime rib and rib roast interchangeably. Technically, Prime refers to a USDA grade, so not every rib roast at the store is graded Prime, but the cut is the same either way. When you are buying, a good rule of thumb is one rib for every two adults. A three-rib roast feeds a table of four to six comfortably, and a full seven-rib roast like ours can feed a crowd, with leftovers if you are lucky.
Why Marinate a Rib Roast in Honey and Herbs
This cut has plenty of flavor on its own, so the marinade is not there to rescue it. It is there to build a beautiful crust. The honey helps bring up that deep mahogany color as the meat roasts, the olive oil carries the garlic and herbs across every surface, and the whole thing emulsifies into a glaze that clings instead of sliding off. We use our own Eastern Shore Honey for this. Wildflower Honey is the everyday pick, with balanced sweetness and herbal notes that play nicely with rosemary and garlic. If you like a bolder, almost molasses-like depth on red meat, reach for Buckwheat Honey instead.
How to Make This Honey Herb Rib Roast Marinade
- Combine all of the marinade ingredients in a glass bowl
- Whisk until the mixture emulsifies into a loose, pourable glaze
- Rinse and dry the roast, then cover it on all sides with the marinade
- Let the roast come to room temperature before it goes in the oven, which can take a few hours for a cut this size
That resting time does double duty. The marinade settles into the surface of the meat while the roast loses its refrigerator chill, and a room-temperature roast cooks far more evenly than a cold one.
Roasting Tips: Trust the Thermometer, Not the Clock
Follow the Today Show cooking instructions if you like, but watch your temperature closely, because your roast may finish much sooner than the timeline suggests. Every oven and every roast is different. A leave-in probe thermometer, or an instant-read checked in the thickest part away from the bone, is the only reliable way to know when it is done. For reference, the USDA recommends cooking beef roasts to a minimum internal temperature of 145°F with a 3-minute rest. Many cooks pull a rib roast earlier for rarer doneness, which is a common chef preference that falls below that guideline, so use a thermometer and make the call you are comfortable with. If your roast finishes early like mine did, wrap it tightly in foil. It will hold its warmth surprisingly well, and the rest only makes the slices juicier.
What to Serve with a Rib Roast
Everyone enjoyed this rib roast marinated in honey and herbs. Our seven-rib roast fed 13 people, though only 10 guests came and one did not eat meat, so we were set for days. I served it with Honey Mustard Roasted Carrots, which went beautifully alongside the beef. Roasted potatoes, a bright green salad, and crusty bread round out the plate without competing with the main event.
Adapting This Marinated Rib Roast
A recipe is not truly perfect until you’ve added your touch to it. We encourage you to Bee Inspired in every aspect of your life. Let your inner chef come out, play with your food, and change up this recipe. Here are some ideas:
- Use your favorite rub with honey, olive oil, and fresh chopped garlic, and emulsify with a whisk before pouring it over the roast.
- Try making this rib roast on the grill over very low heat, and be sure to monitor your internal temperature. If you love cooking over fire, our summer grilling recipes with honey are full of ideas.
- Try this marinade on fish or chicken and enjoy it every bit as much.
- Follow the Today Show cooking instructions linked above, but watch your temperature, since it may take much less time.
Feeds up to 4 people for a small roast and 10 for a large roast. Big eaters can eat a rib. Small eaters can share one.
More Honey and Beef Recipes to Try
If this roast wins over your table, keep the honey and beef combination going. Our Honey BBQ Brisket is the low-and-slow crowd feeder, and the Slow Cooker BBQ Brisket version practically cooks itself. For something quicker on a weeknight, Beef Bulgogi with Fireweed Honey delivers that same sweet-savory caramelization in minutes. Around the holidays, our Honey-Glazed Corned Beef is a St. Patrick’s Day favorite, and this rib roast makes an impressive centerpiece for a Rosh Hashanah dinner menu too. Prefer lamb? The honey-glazed lamb rack uses a similar honey and garlic approach.
FAQs About Honey Herb Marinated Rib Roast
Is a rib roast the same as prime rib?
Yes, in everyday use the terms refer to the same cut, the standing rib roast from the rib section of the steer. Technically, Prime is a USDA grade, so a rib roast is only true prime rib if it carries that grade, but the cut and the cooking method are identical.
How big a rib roast should I buy?
Plan on about one rib for every two adults. A small two or three rib roast feeds roughly four people, a large roast feeds ten or more, and a full seven-rib roast like the one in this post fed 13 with leftovers.
What internal temperature should a rib roast reach?
The USDA recommends a minimum internal temperature of 145°F for beef roasts, followed by a 3-minute rest. Many cooks prefer to pull a rib roast at lower temperatures for rarer doneness, which falls below that guideline. Use a meat thermometer in the thickest part of the roast, away from the bone, and choose the doneness you’re comfortable with.
What honey works best in a rib roast marinade?
Wildflower Honey is a versatile choice, with balanced sweetness and herbal notes that complement garlic and rosemary. Buckwheat Honey brings a darker, molasses-like depth that stands up beautifully to red meat. Either one helps the roast develop rich color as it cooks.
What should I serve with a honey herb rib roast?
Honey Mustard Roasted Carrots are our go-to pairing, and roasted potatoes, a green salad, and crusty bread all round out the plate. Because the roast rests before carving, sides can finish in the oven while the meat sits.
