Description
Succulent standing rib roast brings classic holiday elegance to dinner tables with its rich, tender meat and gorgeous golden crust. Rich beef flavors and perfectly roasted edges invite diners to savor each memorable slice of this centerpiece protein.
Ingredients
Scale
Main Ingredients:
- 3–4 ribs (about 5–7 lbs) standing rib roast (bone-in)
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
Herbs and Seasonings:
- 6 cloves fresh garlic (minced)
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh thyme (chopped)
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard (optional)
Optional Additions:
- 2 tablespoons butter (optional)
- 1 cup beef stock (optional)
Instructions
- Salt the roast thoroughly with kosher salt, creating a dry brine. Wrap loosely and refrigerate for 12-48 hours to enhance meat’s flavor and tenderness.
- Remove roast from refrigerator and pat dry. Coat generously with freshly ground black pepper, minced garlic, chopped rosemary, and thyme. Optional: spread thin layer of Dijon mustard to help seasonings adhere.
- Preheat oven to 450°F, preparing for initial high-heat searing to develop a rich, caramelized exterior.
- Heat olive oil in large oven-safe skillet over medium-high heat. Sear roast on all sides until deep golden brown, approximately 3-4 minutes per surface.
- Position roast bone-side down on roasting rack. Insert meat thermometer into thickest portion, avoiding bone contact.
- Roast at 450°F for 15-20 minutes to create crusty exterior. Reduce temperature to 325°F and continue cooking approximately 1.5 hours until internal temperature reaches 125°F for medium-rare.
- Remove from oven and tent loosely with aluminum foil. Allow meat to rest 15-20 minutes, enabling juice redistribution and ensuring maximum tenderness.
- Slice between bones using sharp knife, creating thick, succulent portions. Serve immediately with complementary side dishes.
Notes
- Pat the meat completely dry before seasoning to ensure a perfect golden-brown crust that seals in delicious flavors.
- Select a high-quality, well-marbled standing rib roast for maximum tenderness and rich, juicy results.
- Use a reliable meat thermometer to avoid overcooking and guarantee precise doneness every single time.
- Consider allowing the roast to come to room temperature for about an hour before cooking to promote even heat distribution and consistent cooking throughout the meat.
- Prep Time: 12 hours (optional dry brine)
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 0 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg