Description
A simple and reliable method for cooking a Standing Rib Roast that impresses at any gathering.
Ingredients
- Standing Rib Roast (bone in, 3 to 6 bones)
- Kosher salt
- Black pepper
- Fresh garlic (or garlic paste)
- Fresh herbs (rosemary and thyme) or dried
- Olive oil or softened butter
- Optional: Dijon mustard
- A roasting pan with a rack
- Meat thermometer
Instructions
- Bring the roast closer to room temp by taking it out of the fridge 1 to 2 hours before cooking.
- Preheat the oven to 450°F.
- Season the roast with oil or butter, salt, pepper, minced garlic, and herbs. If using Dijon, apply it first.
- Roast fat side up, bones down at 450°F for about 20 minutes to start the crust.
- Lower the heat to 325°F and continue cooking until the thermometer reads close to done (about 15 to 17 minutes per pound).
- Pull the roast out a little early, aiming for 120-125°F for rare, 125-130°F for medium rare, 135°F for medium.
- Rest the roast loosely tented with foil for 25-40 minutes.
- Slice along the bones and serve thick pieces of ribeye.
Notes
Resting the roast after cooking is crucial for keeping it juicy. Trust your meat thermometer for the best results.
- Prep Time: 120 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American