Standing Rib Roast Recipe
The standing rib roast has roots in the early days of British and American cooking, where roasting meat over an open flame was a communal way of sharing a hearty meal. Traditionally, this cut of beef was reserved for holidays and gatherings due to its quality and price. Today, it remains a classic for Christmas, Thanksgiving, and other festive meals.
Equipment
- Roasting pan with a rack
- Meat thermometer
- Aluminum foil
- Cutting board
- Sharp carving knife
- Basting brush
Ingredients
- 1 standing rib roast (5–6 lbs), bone-in
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp sea salt
- 1 tbsp black pepper, freshly ground
- Optional: 1 cup beef broth or red wine (for drizzling during roasting)
Instructions
- Begin by letting the rib roast sit at room temperature for about 1 hour. This helps it cook evenly. Preheat your oven to 450°F (232°C).
- In a small bowl, mix the minced garlic, rosemary, thyme, sea salt, and black pepper with the olive oil. Rub this mixture all over the rib roast, ensuring that it is well-coated.
- Place the roast on a rack in a roasting pan, bone-side down, so that the bones act as a natural roasting rack. If you prefer extra moisture, add a small amount of beef broth or red wine to the pan.
- Place the rib roast in the preheated oven and roast at 450°F for 20 minutes. This initial high temperature will create a crusty sear on the outside of the meat.
- After 20 minutes, reduce the oven temperature to 325°F (165°C). Continue to cook the roast until it reaches your desired internal temperature. This usually takes about:Rare: 120°F (49°C) (around 1 hour)Medium-Rare: 130°F (54°C) (around 1.5 hours)Medium: 140°F (60°C) (around 1.75 hours)
- Insert a meat thermometer into the center of the roast without touching bone. Check every 15–20 minutes to avoid overcooking.
- Once your roast reaches the preferred temperature, remove it from the oven and tent it loosely with aluminum foil. Allow the roast to rest for 15–20 minutes, which allows the juices to redistribute.
- To carve the roast, start by slicing along the bones to separate them from the meat, then cut the meat into ½-inch slices. Serve with your favorite sides.