Cooking A Standing Rib Roast

Standing Rib Roast

We independently select these products—if you buy from one of our links, we may earn a commission.

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's the Difference Between Prime Rib Roast and Standing Rib Roast?

There isn't one! The cut of beef, which refers to the 6th to 12th rib section of the rib primal from a cow, is known by both names. The term "standing" rib roast comes from the fact that it roasts with the rib bones standing upright.

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 it 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.

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

alcohol-free
egg-free
paleo
dairy-free
low-carb
fish-free
peanut-free
shellfish-free
pork-free
sugar-conscious
gluten-free
tree-nut-free
soy-free
wheat-free

Per serving, based on

servings. (% daily value)

Calories 904
Fat 79.2 g (121.8%)
Saturated 31.1 g (155.7%)
Carbs 1.5 g (0.5%)
Fiber 0.6 g (2.3%)
Sugars 0.0 g
Protein 43.4 g (86.7%)
Sodium 525.1 mg (21.9%)

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.

Nicole Rufus

Assistant 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.

Follow Nicole