How to Cook Standing Rib Roast

updated Dec 8, 2022
christmas
Standing Rib Roast Recipe

This standing rib roast will bring the wow factor to any special occasion.

Serves8 to 10

Prep20 minutes

Cook2 hours to 2 hours 30 minutes

Jump to Recipe
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rib roast on a plate with utensils
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

I like to think of standing rib roast as “designer” beef. It’s succulent, flavorful, and looks incredibly elegant on the holiday table. And the best part is, it’s surprisingly easy to cook! After it refrigerates overnight in a simple homemade spice rub, you can relax and let the oven do the work, where the cut of beef transforms into juicy, rosy, flavor-packed perfection. Here’s everything you need to know.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

What is Standing Rib Roast, Exactly?

Standing rib roast refers to the sixth to twelfth rib section of the rib primal from a cow. The term “standing” rib roast comes from the fact that it roasts with the rib bones standing upright.  

Is there a difference between standing rib roast and prime rib roast? Nope — this cut of beef is actually known by both names. The cooking methods for prime rib roast and standing rib roast are the same.

How to Cook Standing Rib Roast

  • Cut the meat off the bones first: In this recipe, I’ll show you how to cut the meat off the bones before seasoning. This makes the roast easier to cook and carve. You can also have your butcher do this for you — simply order your prime rib roast with “the ribs cut away and tied back.” Your butcher will trim some fat, cut the ribs away and secure them under the roast, and tie the roast for you.
  • Add aromatics for flavor: You’ll season the meat with a mixture of fresh herbs, spices, Dijon mustard, and extra-virgin olive oil, then let it marinate overnight to infuse the flavors.
  • Roast until medium rare: Roast until the internal temperature reaches 125°F for medium rare, also keeping in mind that the temperature will rise as the meat rests.
  • Let rest and carve: Rest the roast for at least 30 minutes to ensure the meat stays juicy. Then, cut away from the bones, carve into 1/2-inch-thick slices, and serve.

What Temperature Should I Cook a Standing Rib Roast?

To get a nice sear on the meat, you’ll start by roasting the rib roast for 20 minutes at 450°F. Then, reduce the oven temperature to 350°F and cook the roast for 1 1/2 to 2 hours until an instant-read thermometer registers 125°F for medium-rare.

What Should I Serve with Standing Rib Roast?

This standing rib roast does most of the heavy lifting for any holiday meal. Not only is the meat itself delicious and satiating, but the drippings from the roast are also perfect for making gravy or Yorkshire pudding. Here are a few simple sides to pair it with that will still let the roast be star of the meal.

Standing Rib Roast Recipe

This standing rib roast will bring the wow factor to any special occasion.

Prep time 20 minutes

Cook time 2 hours to 2 hours 30 minutes

Serves 8 to 10

Nutritional Info

Ingredients

  • 3 sprigs

    fresh rosemary

  • 6 sprigs

    fresh thyme

  • 6 cloves

    garlic

  • 1/4 cup

    olive oil

  • 2 teaspoons

    kosher salt

  • 1 teaspoon

    Dijon mustard

  • 1/2 teaspoon

    cayenne pepper

  • 1/4 teaspoon

    smoked paprika

  • 1

    (7-pound) standing rib roast (3 to 4 bones)

Instructions

  1. Prepare the following, adding each to the same medium bowl as you complete it: Pick the leaves from 2 fresh rosemary sprigs and finely chop (about 2 tablespoons), pick the leaves from 6 fresh thyme sprigs and finely chop (about 1 tablespoon), and mince 6 garlic cloves (about 2 tablespoons).

  2. Add 1/4 cup olive oil, 2 teaspoons kosher salt, 1 teaspoon Dijon mustard, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika. Whisk to combine.

  3. Using a sharp knife, cut the meat off of the bones. Rub the mixture all over the rib roast. Tie the roast back together with kitchen twine to hold the bones in place. Place the rib roast on a large plate, cover, and refrigerate overnight.

  4. Remove the roast from the refrigerator and let sit at room temperature for 2 hours before roasting.

  5. Arrange a rack in the lower third of the oven and remove any racks above it. Heat the oven to 450°F. Place the roast bone-side down in a 12-inch cast iron skillet, roasting pan, or 9x13-inch metal baking pan.

  6. Roast for 20 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted into the center registers 125°F for a medium-rare roast, 1 1/2 to 2 hours more. Transfer to a cutting board and let rest for 30 minutes. Cut the roast away from the bones. Carve into 1/2-inch-thick slices and serve.

Recipe Notes

Ask your butcher: Order your prime rib roast with "the ribs cut away and tied back.” The butcher will trim some fat, cut the ribs away and secure them under the roast, and tie the roast for you.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.