standing rib roast recipe
The Best standing rib roast recipe
What I love most is how simple it is to prepare, even though it looks like you spent all day in the kitchen. A good sear, some seasoning, and a little patience in the oven are all it takes. Plus, rib roast is a great source of protein and iron, and when you serve it with roasted vegetables, it’s a balanced meal that doesn’t leave you feeling weighed down. I like to use the leftovers for sandwiches the next day, and my husband always says those are the best part. If you’re looking for a recipe that’s easy but feels like a treat, this is the one.
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Perfect Standing Rib Roast with Herb Crust
A luxurious and tender standing rib roast coated in a savory herb crust, perfect for special occasions. This classic roast delivers juicy, flavorful beef with a golden-brown exterior that will impress your guests.
🥘Ingredients
- 1 (4-rib) standing rib roast (about 8 lbs)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp coarse sea salt
- 2 cups beef stock
- 1 tbsp red wine (optional)
- 1 tbsp unsalted butter
- 1 tsp Worcestershire sauce
👨🍳Directions
-
1
Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature. Preheat the oven to 450°F (230°C). -
2
Pat the roast dry with paper towels. Rub the entire surface with olive oil, then season generously with kosher salt and black pepper. -
3
In a small bowl, mix the minced garlic, rosemary, thyme, parsley, Dijon mustard, and sea salt to form a paste. Spread the herb mixture evenly over the roast. -
4
Place the roast bone-side down on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. -
5
Roast at 450°F (230°C) for 20 minutes to sear the exterior. Reduce the oven temperature to 325°F (165°C) and continue roasting until the thermometer reads 120°F (49°C) for medium-rare (about 1 hour 45 minutes to 2 hours). -
6
Remove the roast from the oven, tent loosely with aluminum foil, and let it rest for 20-30 minutes before carving. The internal temperature will rise to 130°F (54°C) during resting. -
7
While the roast rests, prepare the au jus (if using): In a saucepan, combine beef stock, red wine (if using), butter, and Worcestershire sauce. Simmer over medium heat until reduced by half, about 10 minutes. -
8
Carve the roast between the ribs into thick slices. Serve with the au jus on the side.
🔧Equipment
- Roasting pan with rack
- Meat thermometer
- Mixing bowl
- Pastry brush
- Aluminum foil
- Carving knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfect Standing Rib Roast with Herb Crust Works
❓ Frequently Asked Questions About Standing Rib Roast with Herb Crust
1. What is the best way to season a standing rib roast?
The best way to season a standing rib roast is to keep it simple yet flavorful. Start by patting the roast dry with paper towels to ensure the seasoning sticks. Rub the entire surface generously with olive oil or melted butter, then apply a mix of coarse kosher salt and freshly ground black pepper. For extra flavor, you can add minced garlic, fresh rosemary, thyme, or a dry rub of your choice. Let the roast sit at room temperature for about an hour before cooking to allow the seasoning to penetrate.
2. How long should I cook a standing rib roast per pound?
The cooking time for a standing rib roast depends on the desired doneness and whether you’re using a conventional oven or another method. A general guideline is:
– Rare: 15–18 minutes per pound at 325°F (165°C)
– Medium-rare: 18–20 minutes per pound at 325°F (165°C)
– Medium: 20–22 minutes per pound at 325°F (165°C)
Always use a meat thermometer to check the internal temperature (120°F for rare, 130°F for medium-rare, 140°F for medium) and let the roast rest for 15–20 minutes before slicing.
3. Should I sear the standing rib roast before roasting?
Searing the standing rib roast before roasting is optional but can enhance flavor and texture. To sear, heat a large skillet or Dutch oven over high heat, add a small amount of oil, and sear the roast on all sides until browned (about 2–3 minutes per side). This creates a flavorful crust. However, if you prefer a simpler method, you can skip searing and roast the meat directly in the oven—it will still turn out delicious.
4. How do I know when the standing rib roast is done?
The most accurate way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding the bone. Here are the target temperatures:
– Rare: 120–125°F (49–52°C)
– Medium-rare: 130–135°F (54–57°C)
– Medium: 140–145°F (60–63°C)
The roast will continue to cook slightly while resting, so remove it from the oven about 5°F below your desired temperature. Avoid relying solely on cooking time, as oven temperatures and roast sizes vary.
5. Can I make a standing rib roast ahead of time?
Yes, you can prepare a standing rib roast ahead of time, but it’s best to cook it fresh for optimal texture and juiciness. If you need to prep ahead, you can season the roast and let it sit uncovered in the refrigerator overnight to dry the surface, which helps create a better crust. For leftovers, store the cooked roast in an airtight container in the fridge for up to 3–4 days. Reheat slices gently in a skillet or oven at 300°F (150°C) until warmed through. Avoid overcooking to prevent dryness.
