Standing Rib Roast

Let Me Tell You—This Standing Rib Roast Has Seen It All

I’ll start by saying—if you’ve ever thought, am I really about to roast this much meat?—me too. First time I made a standing rib roast, it was Christmas Eve, everyone was already on their third glass of wine, and my old oven decided it was too tired. But magic happened anyway (with only a tiny smoke alarm incident). Now it’s the only thing my family asks for at holidays—or, you know, honestly, whenever beef goes on sale at the shop down the road. I get a little sentimental about it, but that’s maybe just the Yorkshire pudding talking (don’t get me started on those; that’s a whole saga). Anyway, if you’ve never tried making a rib roast at home: give it a go, friend. The sense of accomplishment when you slice into that pink, juicy center? It’s like you’ve climbed Everest in slippers.

Why I Keep Coming Back to This Roast Every Time

I make this when I want everyone to come sniffing around the kitchen door. My family? They behave like nice, civilized people until the scent hits the hallway, then it’s like a herd of sheep at a trough—plates outstretched! I love that it’s honestly just salt, pepper, and a giant hunk of beef, but somehow folks think you’ve been to culinary school in Paris. Probably my favorite part: even if you mess up a little timing (I sure have), it’s still freakishly good. This recipe converted my cousin Tom from a picky eater who only liked chicken nuggets—though to be fair, he’ll still sneak a dipping sauce or two. Also, while the anticipation nearly kills me (the waiting! the smells!), I think it actually tastes a bit better the next day—if by some miracle there are leftovers. Not that this is scientifically proven. But in my kitchen, it feels true.

Here’s What You’ll Need (Substitutions Included, Promise)

• 1 standing rib roast (figure on 2-3 bones for a smaller group, 4-5 for a crowd)—my butcher Stan always says Prime is best, but regular Choice works fine, specially when you’re feeding teenagers
• 1-2 tablespoons coarse kosher salt (sometimes I swap in flaky sea salt when I’m feeling ‘fancy chef’)
• 1 tablespoon freshly cracked black pepper—pre-ground works if your grinder’s stuck; just use a bit more
• 2-3 tablespoons olive oil—I’ve used vegetable oil in a pinch; it’s not the end of the world
• 2 teaspoons dried thyme (or, honestly, rosemary, or even Italian seasoning blend; herbs are flexible)
• 4 cloves garlic, smashed—grated is fine if you like living dangerously or you’re in a hurry
• Optional: 1 onion, quartered (just toss it in the roasting pan for a little extra flavor)

How I Make Standing Rib Roast (With a Few Antics In Between)

1. First: Take the roast out and set it on the counter for at least an hour, maybe a bit longer. (Fridge-cold beef? Not your friend. Ask me how I know. Actually, don’t—it was a mess.)
2. Preheat: Crank your oven up to 230°C (about 450°F) if you’re feeling bold, otherwise 220°C will do. It doesn’t need to be nuclear hot, just sizzling.
3. Mix your rub: In a little bowl—no need to wash it after, honestly—combine salt, pepper, thyme, olive oil, and garlic. Smear this all over the meat (yes, with your hands, and no, it doesn’t feel nice, but it’s worth it). Don’t forget the sides! This is usually when I contemplate if I remembered to buy enough napkins.
4. Into the pan: Set the roast bone-side down (the bones make a sort of built-in roasting rack—how clever is beef?). If you’ve got an oven-safe probe thermometer, stick it into the thickest part, away form the bone. If not, you’ll need to guess and poke later.
5. Roasting, part one: Blast it at the high temp for 20 minutes—this gives it a beautiful, crusty outside. Then drop the oven to 160°C (325°F). Don’t open the door too much—you’ll let all the heat out (I’m told that’s bad). Roast until your thermometer reads 48°C-50°C (120-125°F) for rare or 54°C (130°F) for medium rare. Figure about 15 minutes per pound-ish, but honestly, just keep an eye on it.
6. Let it rest! This is where I almost always mess up and cut too soon. Let it sit, tented with foil, for at least 30 minutes. Really. (If you do sneak a slice, I won’t tell, but it’ll be juicier if you wait—the meat science people are right.)
7. Slice and serve: Run a knife between the bones and meat, then carve into thick slabs. It’ll look like a cartoon roast. Don’t worry if some slices are more done than others; it just means everyone finds their favorite bit.

Things I’ve Learned (Sometimes the Hard Way)

• Don’t skip the rest. I know, I just said it, but every time I rush, the juices escape everywhere but the plate.
• Once I used table salt instead of kosher and whoa… my roast tasted like licking a salt block. Use a coarser salt.
• It’s honestly fine if the crust gets a little darker than you planned—it always looks fancy when sliced.
• Carving is easier with a proper chef’s knife, but I’ve literally used a bread knife once. Not proud, but it worked.

If You Want to Change Things Up

I’ve tried a mustard crust once—mixed mustard with the seasoning rub. Pretty tasty, especially with horseradish sauce, though Aunt Liza said it was “oddly zingy” (not a compliment, I learned later). Switched it up last spring with some smoked paprika in the rub and, eh, too barbecue-y for my taste. Honestly the biggest hit: subbing garlic with roasted shallots (check out this shallot roasting guide). Next on my list? Maybe a miso rub, but I’m not promising anything.

Do You Really Need Any Fancy Equipment?

Well, a meat thermometer is a huge help (this Thermapen is what I use, but honestly even the $12 supermarket one’s fine). Don’t feel pressure! No roasting rack? Just use thick carrot or onion slices—works a charm and you can snack on them after. My mate once cooked his on the BBQ because the oven exploded; surprisingly, it worked, though probably don’t make that Plan A.

How to Store It (Though Good Luck Keeping Any Leftover)

I’m supposed to say refrigerate slices in an airtight container for up to 3 days, but in reality, people around my house eat it form the fridge at 2am, so… Storage is almost theoretical. That said, cold rib roast sandwiches are surprisingly great, especially if you have some grainy mustard. I think the flavor deepens by next day (or maybe I’m just hungrier then).

To Serve? I Like to Get a Bit Extravagant

Tradition in our house is to serve rib roast with proper Yorkshire puddings, plenty of horseradish cream, roasted tatties, and mushy peas. But, sometimes a big pile of crusty bread and a green salad does the trick—especially if I’m feeling a bit lazy (or it’s too hot to even think about turning on a second oven). And don’t skip the pan juices, even if you have to mop ‘em up with bread.

Stuff I Wish I’d Known Before—My ‘Don’t Do What I Did’ List

• One year, I was in such a hurry I skipped preheating and ended up with meat that looked boiled. Start hot, then go low.
• If you don’t have kitchen twine, just leave it—tying is for neat folks, and I’m rarely that organised.
• Don’t be shy with salt (unless it’s table salt, as I said); but taste as you go if you’re making gravy form pan bits.

Your Questions, Answered (Because I Keep Getting Asked These!)

• “Can I cook it ahead?” Sure! It’ll reheat okay (use a low oven, tented with foil so it doesn’t go dry), but honestly, fresh is best. That said, I’ve totally microwaved a slab or two late at night and survived…
• “Do I have to spend a fortune?” Not really—you can often find better prices at local butchers than at big-box stores (and it’s more fun). Prime is top-notch, but Choice works fine for most folks. Don’t stress.
• “How do I know it’s done?” Thermometer is best, but you can poke and check for ‘springiness’ in the thick part—medium rare feels a bit like pressing the ball of your thumb. Sounds silly, works pretty well.
• “Do you always serve it with gravy?” Not always—sometimes I just pour over the fat and juices. Gravy’s a bonus if I have time and patience, which isn’t often during big dinners, to be honest.

And that’s about it. If you mess up, just call it ‘rustic’ and pour another glass of wine. Trust me—it’ll all get eaten.

★★★★★ 4.80 from 120 ratings

Standing Rib Roast

yield: 8 servings

prep: 25 mins

cook: 20 mins

total: 50 mins

A classic and impressive roast, this standing rib roast is perfectly seasoned and cooked to a tender, juicy finish. Ideal for holiday dinners and special occasions.

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Ingredients

• 1 (6-7 pound) standing rib roast, bone-in
• 2 tablespoons olive oil
• 3 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 6 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon mustard powder

Instructions

1. 1
   Remove the standing rib roast from the refrigerator and let it come to room temperature for about 1 hour. Preheat the oven to 475°F (245°C).
2. 2
   In a small bowl, mix together olive oil, salt, pepper, minced garlic, rosemary, thyme, and mustard powder to form a seasoning paste.
3. 3
   Pat the roast dry with paper towels. Rub the seasoning paste evenly over the entire surface of the roast.
4. 4
   Place the roast, bone side down, in a roasting pan fitted with a rack. Roast uncovered for 25 minutes to create a browned crust.
5. 5
   Reduce the oven temperature to 325°F (163°C) and continue roasting for 2 to 2.5 hours, or until an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.
6. 6
   Remove the roast from the oven and let it rest loosely covered with foil for 20-30 minutes before carving and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 650 caloriescal

Protein: 48 gg

Fat: 50 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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