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Nicole Rufus
Nicole RufusAssistant Food Editor
Nicole is the Assistant Food Editor at Kitchn. She writes about recipes as well as developing some of her own. You can usually find her playing around in the kitchen or online “window” shopping. She currently resides in Brooklyn and is getting her master’s in Food Studies.
updated Dec 8, 2022
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This standing rib roast will bring the wow factor to any special occasion.
Serves8 to 10 Prep20 minutesCook2 hours to 2 hours 30 minutesreviews
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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.
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.
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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.
- Perfect Mashed Potatoes
- Easy Skillet Kale with Lemon and Garlic
- Classic Green Bean Casserole
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
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).
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.
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.
Remove the roast from the refrigerator and let sit at room temperature for 2 hours before roasting.
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.
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.
Filed in:
Beef
dinner
Gluten-Free
Ingredient
Main Dish
Meat
