Standing Rib Roast
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Make your next gathering special with this Standing Rib Roast. It’s seasoned well, tender, juicy, and looks as good as it tastes. If it’s a holiday or a Sunday dinner, this prime rib recipe turns any meal into a celebration. It’s simple to prepare, mostly hands-off, and always comes out delicious.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Standing Rib Roast
- Recipe FAQ
- More Holiday Recipes
Prime rib is one of those meals that unnecessarily intimidates people. I get it. This is one expensive piece of meat, but basically, your only job is to get a good cut and not overcook it.
This is pretty easy if you have a good thermometer on hand to track your temperature, so that’s one non-negotiable in this whole equation.
Here’s Why You’ll Love This Recipe
- Full of flavor: A garlic-and-herb crust keeps the meat moist and adds great flavor.
- Tender every time: Slow roasting keeps the beef juicy with a nice pink center.
- Easy to make: You only need a few basic ingredients and fresh herbs for the paste.
- Looks great on the table: This roast’s bold flavors and impressive look make it a favorite at any meal.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Kosher salt: Don’t sub in regular table salt. It isn’t the same!
- Garlic powder: Granulated garlic is the best option. Make sure it is fresh!
- Fresh rosemary: Chop it finely for a fragrant, pine-like taste.
- Fresh thyme leaves: Don’t get the woody bits in there. Pick off the leaves cleanly.
- Fresh sage leaves: Mild and aromatic. If you don’t have fresh sage, rubbed sage will work just fine!
- Prepared horseradish: Gives a little kick without overpowering the flavor. If you don’t have prepared horseradish, use regular horseradish and mix it with a bit of mayo.
- Dijon mustard: No substitutions here, please. Yellow mustard will not work.
- Extra-virgin olive oil: Holds the ingredients together and helps the roast brown.
- Standing rib roast: Buy the best roast you can find. Ask your butcher to trim and tie it for you for easier prep.
In Photos: How To Make Standing Rib Roast
Step 1: Preheat Oven
Heat your oven to 500°F. Put the trimmed and tied rib roast in a large roasting pan or baking dish.
Step 2: Make Compound Butter
Put the salt, garlic powder, rosemary, thyme, sage, horseradish, Dijon mustard, and olive oil in a small bowl.
Step 3: Mix
Mix until you get a thick paste.
Step 4: Spread On Roast
Spread the herb paste over the roast.
Make sure to cover all sides of the roast with the herb butter.
Step 5: Roast
Roast at 500°F for 20 minutes to brown the outside.
Lower the oven to 350°F and keep roasting until the inside reaches 130°F for medium-rare. This usually takes about 5 more hours, depending on the roast size.
Helpful Tips and Tricks
- Let the roast sit out at room temperature for an hour before cooking so it cooks evenly.
- Use an oven-safe meat thermometer so you don’t have to keep opening the oven to check.
- Letting the meat rest is important. It helps the juices spread out, making each slice tender and juicy.
- Cut the meat against the grain for the most tender pieces.
Recipe FAQ
A 12-pound standing rib roast will serve about 12 people, and you’ll probably have some leftovers.
Yes, just use about one-third less since dried herbs have a stronger flavor.
Cook until the inside reaches 140–145°F for medium or 150–155°F for medium-well. Use a meat thermometer to check.
Tying the roast helps it keep its shape and cook evenly. You can ask your butcher to do it, or tie it yourself with kitchen twine.
More Holiday Recipes
- Maple and Sage Brown Butter Roasted Turkey
- Sweet Potato Casserole
- Challah Bread
- Beef Bourguignon
- Ham Glaze Recipe
- Orange Sriracha Glazed Carrots with Goat Cheese and Pistachios
Standing Rib Roast
Ingredients
- 2 tablespoons (36 g) kosher salt
- 2 tablespoons (16 g) garlic powder
- 2 tablespoons (4 g) rosemary leaves, fresh, finely minced
- 2 tablespoons (14 g) thyme leaves, fresh
- 2 tablespoons (29.57 g) sage leaves, fresh, finely minced
- 2 tablespoons (30 g) horseradish
- 2 tablespoons (30 g) Dijon mustard
- 2 tablespoons (28 g) extra-virgin olive oil
- 12 pounds (5443.1 g) standing rib roast, trimmed and tied
Instructions
- Preheat the oven to 500 degrees F and place the roast in a baking dish.
- Stir the salt, garlic powder, rosemary, thyme, sage, horseradish, Dijon, and olive oil together in a small bowl to create a paste.
- Slather the roast all over with the paste.
- Roast the meat for 20 minutes, then turn the oven temp down to 350 degrees F and continue to cook until the beef reaches an internal temperature of 130 degrees F for medium-rare (approx. 5 hours).
- Allow the meat to rest for at least 45 minutes before carving.
