How To Cook A Standing Rib Roast
Your new holiday tradition starts here. This standing rib roast is an elegant, show-stopping meal that’s surprisingly simple to make, using just seven ingredients and under two hours from start to finish. Perfect for Christmas or any special gathering, it’s rich, impressive, and stress-free. Serve with red wine au jus, creamy mashed potatoes, and your favorite vegetables or salad for a naturally gluten-free feast.
Pin Recipe
Servings: 6 servings
Calories: 174kcal
Video
Equipment
Ingredients
For the Standing Rib Roast
- 1 6-7 lb bone-in standing rib roast
- 4 cloves garlic finely chopped
- 2 Tbsp fresh rosemary finely chopped
- 2 Tbsp fresh thyme finely chopped, plus more for serving
- 1 Tbsp Kosher salt
- 1 tsp freshly ground black pepper
- 4 Tbsp extra virgin olive oil
- Flaky sea salt optional, for serving
For the Au Jus (optional)
- 1 cup red wine
- 3 Tbsp unsalted butter
Instructions
- Season the rib roast the night before. Pat the rib roast dry with paper towels, then place on a rimmed baking sheet or large plate. Next, make the garlic and herb paste. In a small bowl, combine 4 cloves chopped garlic, 2 Tbsp chopped fresh rosemary, 2 Tbsp chopped fresh thyme, 1 Tbsp Kosher salt, and 1 tsp freshly ground black pepper. Whisk in 4 Tbsp extra virgin olive oil, mixing well, until a pourable paste forms. Pour this on top of the rib roast, then use your hands or a brush to ensure it covers the entire surface evenly. Place in a refrigerator uncovered overnight.
- Allow the meat to slowly come to room temperature. About 2 hours before cooking, bring the standing rib roast out of the refrigerator. Allow to sit at room temperature until ready to cook, at least 2-3 hours.
- Preheat oven. When ready, place a rack in the center of an oven, then preheat to 475°F / 245°C.
- Cook the rib roast. Transfer the seasoned rib roast to a large deep skillet or a roasting pan (the roasting rack is not necessary), bone-side down. Place in the preheated oven and cook for 20 minutes at 475°F / 245°C.
- Lower the temperature of the oven. After 20 minutes, reduce the oven temperature to 325°F / 163°C, but do NOT open the oven door! You'll release too much heat and alter the cook time of the roast.
- Continue cooking until desired temperature is reached. Cook the rib roast until the internal temperature is 115°F / 46°C. This will ensure it is cooked to medium-rare (125°F / 52°C), as the roast will continue to rise in temperature after it is removed from the oven. I recommend beginning to check for doneness after 1 hour of cooking at 325°F / 163°C. Use a meat thermometer, it's the only way to guarantee the roast is cooked properly. The general rule of thumb is: 15 minutes cook time per pound.
- Rest before carving. Do not skip this step! Once fully cooked, remove the standing rib roast from the oven and transfer to a large carving board. Cover loosely with aluminum foil, then set a timer for 30 minutes.
- Optional: Make the red wine au jus. About 10 minutes before carving, place the pan or roasting dish over medium-high heat. Bring the drippings to a boil, then add 1 cup red wine, whisking while you pour it in. Scrape up any browned bits off the bottom of the pan, then continue to cook at a boil until the sauce reduces by about ⅓. Turn off the heat, then add 3 Tbsp butter, cut into slabs. Whisk until fully incorporated into the sauce. Set aside.
- Slice, then serve! After 30 minutes of resting, set the roast on its side, then use a sharp knife to slice the bones away from the rest of the meat. There's lots of good meat on there, so don't discard, but it's easier to slice the beef without the ribs. Next, turn the roast right side up and use a sharp knife to cut into ¾" thick slices. Serve immediately with au jus spooned on top and a pinch of flaky sea salt.
Notes
- Make ahead: Season and refrigerate uncovered for up to 3 days.
- How much per person: Plan on 1 lb per person for bone-in (yields about ½–¾ lb meat once bones are removed).
- No red wine?: Substitute equal parts beef broth.
- Boneless option: Boneless rib roast cooks slightly faster (13–14 min per lb vs. 15). For easier carving, ask the butcher to remove and tie the bones back on.
- Leftovers: Refrigerate airtight for 3–5 days. Reheat gently in the microwave or a low oven to avoid overcooking.
- Freeze: Freeze sliced leftovers for up to 3 months; thaw fully before reheating.
Nutrition
Serving: 2slices | Calories: 174kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1166mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg
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