Standing Rib Roast Recipe

A standing rib roast is a flavorful, tender cut of beef perfect for any celebration. By following the steps for seasoning, roasting, and carving, you can ensure a perfectly cooked roast every time.

With a simple rub of salt, garlic, and herbs, and using the right roasting technique, this luxurious cut of beef can be transformed into a juicy, tender, and impressive centerpiece for your dinner table.

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Prep Time 15

Cook Time 1 45

Resting Time 15

Total Time 2 15

Course Main Course

Cuisine American

Servings 6 Servings

Calories 650 kcal

Ingredients

2 tbsp Kosher salt
2 tbsp Freshly ground black pepper
6 cloves Fresh garlic minced
2 tbsp Fresh rosemary chopped
2 tbsp Fresh thyme chopped
2 tbsp Olive oil
2 tbsp Dijon mustard optional
2 tbsp Butter optional
1 cup Beef stock optional
3-4 ribs about 5-7 lbs Standing rib roast (bone-in)

Instructions

Prepare the Standing Rib Roast

Dry Brine (Optional): Rub the roast generously with kosher salt. Cover it loosely with plastic wrap and refrigerate for at least 12 hours or up to 48 hours. This process helps to draw out moisture and then reabsorb it, making the meat more flavorful and juicy.
Season the Roast: Before roasting, rub the roast with freshly cracked black pepper, minced garlic, chopped rosemary, and thyme. Optionally, spread a thin layer of Dijon mustard to help the herbs and seasonings stick to the meat.

Preheat the Oven

Preheat your oven to 450°F (232°C). This initial high heat will help create a nice crust on the outside of the roast.

Sear the Roast

Heat olive oil in a large, oven-safe skillet or roasting pan over medium-high heat. Once hot, sear the standing rib roast on all sides until it is browned, about 3-4 minutes per side.

Roast the Standing Rib Roast

Place the seared roast on a rack in a roasting pan (bone-side down). Insert a meat thermometer into the thickest part of the meat, making sure it doesn’t touch the bone.
Roast the standing rib roast at 450°F (232°C) for about 15-20 minutes to develop a flavorful crust. Then, reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 hours, or until the internal temperature reaches your desired doneness (125°F/52°C for medium-rare).

Rest the Roast

Once the roast has reached the desired temperature, remove it from the oven and cover it loosely with foil. Let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.

Carve and Serve

After resting, use a sharp knife to carve the roast into thick slices, between the bones. Serve with your favorite sides and enjoy!

Keyword Standing Rib Roast