📝 About This Recipe
The quintessential centerpiece for any celebration, this standing rib roast combines the deep, mineral richness of prime beef with a vibrant, aromatic crust of fresh garden herbs. Slow-roasted to edge-to-edge pink perfection and finished with a high-heat sear, the meat remains incredibly succulent while the fat cap transforms into a salty, herbaceous crackling. It is an elegant, timeless dish that promises to turn your dining room into a world-class steakhouse.
🥗 Ingredients
The Roast
- 3 bones Standing Rib Roast (approx. 7-8 lbs, bone-in, chine bone removed)
- 3 tablespoons Kosher Salt (plus more for seasoning)
- 2 tablespoons Black Peppercorns (coarsely cracked)
Herb Crust Rub
- 1/2 cup Unsalted Butter (softened to room temperature)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 2 tablespoons Fresh Thyme (finely chopped)
- 1 tablespoon Fresh Sage (finely chopped)
- 2 tablespoons Dijon Mustard (acts as a binder)
- 1 tablespoon Horseradish (prepared, squeezed dry)
For the Jus
- 2 cups Beef Bone Broth (high quality)
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon)
- 1 Shallot (finely minced)
👨🍳 Instructions
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1
Remove the roast from the refrigerator at least 2 hours before cooking to bring it to room temperature; this ensures even cooking throughout the meat.
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2
Pat the entire surface of the roast bone-dry using paper towels. Moisture is the enemy of a good crust.
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3
In a medium bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, Dijon mustard, and horseradish. Mix until it forms a thick, uniform paste.
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4
Generously season all sides of the beef with the kosher salt and cracked black pepper, pressing the seasoning into the meat.
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5
Slather the herb butter paste over the top fat cap and the ends of the roast, creating an even layer about 1/4 inch thick.
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6
Preheat your oven to 250°F (120°C). We are using a low-and-slow method to prevent the dreaded 'grey ring' of overcooked meat.
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7
Place the roast in a heavy roasting pan, bone-side down. The bones act as a natural roasting rack.
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8
Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone. Roast until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare.
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9
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 30-45 minutes. The temperature will rise about 5-10 degrees during this time.
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10
While the meat rests, crank your oven up to its highest setting (500°F or Broil).
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11
Place the roast back into the scorching hot oven for 6-10 minutes just before serving, until the herb crust is browned and sizzling.
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12
For the jus: Place the roasting pan on the stovetop over medium heat. Sauté shallots in the drippings, deglaze with red wine, then add beef broth and simmer until reduced by half.
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13
To carve, run a long knife along the curve of the ribs to detach the meat from the bone, then slice the roast into thick, succulent slabs.
💡 Chef's Tips
Always use a digital meat thermometer; timing varies wildly based on roast shape and oven calibration. Don't skip the resting period; it allows the juices to redistribute so they don't run out on the cutting board. Ask your butcher to 'cut and tie' the roast—they cut the meat off the bone and string it back on, making carving a breeze. If the herb crust begins to darken too much during the final sear, pull it out immediately; burnt garlic becomes bitter.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce and a mountain of buttery mashed potatoes. Pair with a bold, tannic red wine like a Napa Valley Cabernet or a French Bordeaux. Honey-glazed roasted carrots or sautéed green beans with almonds provide a bright contrast to the rich beef. Use any leftovers for the ultimate French Dip sandwiches on toasted baguette the next day.