Why You’ll Love This Recipe
I enjoy this recipe because it relies on simple seasoning and proper technique to let the beef shine. The high-heat start creates an incredible crust, while the slower roasting keeps the inside tender and flavorful. I also like how flexible it is, allowing me to cook it exactly to my preferred level of doneness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6–8 pounds standing rib roast, bone-in
Kosher salt
Freshly ground black pepper
Garlic powder
Fresh rosemary (optional)
Olive oil
Unsalted butter
Directions
I remove the rib roast from the refrigerator about 2 to 3 hours before cooking so it can come to room temperature. I pat it dry thoroughly with paper towels to help the seasoning adhere and promote a good crust.
I rub the roast all over with olive oil, then season it generously with kosher salt, black pepper, garlic powder, and fresh rosemary if I’m using it. I make sure the seasoning covers every surface.
I preheat the oven to 450°F (232°C). I place the roast fat-side up in a roasting pan and cook it for 20 minutes at this high temperature to develop a flavorful crust.
After that, I reduce the oven temperature to 325°F (163°C) and continue roasting. I use a meat thermometer to monitor doneness, pulling the roast at about 120°F for rare, 130°F for medium rare, or 140°F for medium.
Once it reaches my desired temperature, I remove the roast from the oven, tent it loosely with foil, and let it rest for at least 20 minutes. I then carve it carefully between the bones and serve immediately.
Servings and Timing
I usually get about 6 to 8 servings from this roast.
Prep time is approximately 15 minutes.
Cook time is about 2 hours.
Total time comes to roughly 2 hours and 15 minutes, not including resting time.
Variations
I sometimes rub the roast with a garlic and herb butter instead of olive oil for extra richness. When I want deeper flavor, I add thyme or cracked peppercorns to the seasoning. I’ve also coated the roast with a mustard base before seasoning for a subtle tang.
Storage/Reheating
I store leftover rib roast in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in the oven at a low temperature to prevent it from drying out. I also enjoy slicing it thin and serving it cold in sandwiches.
FAQs
How do I choose the right size rib roast?
I plan on about one pound per person, which gives me generous portions and leftovers.
Should I cook the roast covered or uncovered?
I always cook it uncovered so the exterior develops a crisp, flavorful crust.
Why is resting the roast important?
I rest the roast so the juices redistribute, which keeps the meat tender and moist.
Can I make gravy from the drippings?
I often save the drippings and use them to make a simple au jus or gravy.
What if I don’t have a meat thermometer?
I strongly prefer using one, but without it, I rely on cooking time estimates and visual cues, though results are less precise.
Conclusion
I find this standing rib roast to be the ultimate holiday main dish. With its rich flavor, impressive presentation, and straightforward preparation, it’s a recipe I trust whenever I want a memorable and satisfying meal for family and guests.
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Perfect Standing Rib Roast Recipe for the Best Holiday Dinner
- Total Time: 2 hours 15 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
This perfect standing rib roast recipe creates a tender, juicy beef roast with a crispy crust that’s ideal for holiday dinners and special occasions.
Ingredients
6–8 lb standing rib roast, bone-in
Kosher salt, to taste
Freshly ground black pepper, to taste
Garlic powder, to taste
Fresh rosemary (optional)
Olive oil
Unsalted butter
Instructions
Remove the standing rib roast from the refrigerator 2–3 hours before cooking to allow it to come to room temperature. Pat dry thoroughly with paper towels.
Rub the roast all over with olive oil. Season generously with kosher salt, black pepper, garlic powder, and fresh rosemary if using.
Preheat the oven to 450°F (232°C).
Place the roast fat-side up in a roasting pan. Roast at 450°F for 20 minutes to create a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting until desired doneness is reached:
Rare: 120°F (49°C)
Medium Rare: 130°F (54°C)
Medium: 140°F (60°C)
Remove the roast from the oven and loosely tent with foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
Carve between the bones using a sharp knife for rib portions, or slice into thick steaks. Serve immediately.
Notes
Resting the roast is essential for juicy, tender meat—don’t skip this step.
Save the pan drippings to make a rich au jus or gravy.
A meat thermometer ensures perfect doneness every time.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
