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
