📝 About This Recipe
The ultimate centerpiece for a Christmas feast, this standing rib roast is slow-roasted to a buttery medium-rare and encased in a savory crust of roasted garlic, rosemary, and thyme. This method utilizes a 'reverse-sear' technique to ensure an edge-to-edge pink center with a deep, caramelized exterior. It is a timeless celebration of winter solstice traditions, promising a succulent, melt-in-your-mouth experience that defines holiday luxury.
🥗 Ingredients
The Roast
- 4 bones Standing Rib Roast (approx. 8-10 lbs, prime grade, bone-in)
- 3 tablespoons Kosher Salt (for dry-brining)
- 2 tablespoons Black Pepper (freshly cracked)
Herb Butter Crust
- 1 cup Unsalted Butter (softened to room temperature)
- 8 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 2 tablespoons Fresh Thyme (finely chopped)
- 1 tablespoon Dijon Mustard (for tang and binding)
Red Wine Jus
- 2 cups Beef Stock (high quality or homemade)
- 1 cup Dry Red Wine (such as Cabernet Sauvignon)
- 1 piece Shallot (finely minced)
- 2 tablespoons Cold Butter (cubed)
👨🍳 Instructions
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1
24 hours before cooking, pat the roast completely dry with paper towels. Generously season all sides with kosher salt. Place it on a wire rack set over a sheet pan and leave it uncovered in the refrigerator; this 'dry-brining' ensures a crisp crust and seasoned meat.
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2
Remove the roast from the refrigerator at least 2 hours before cooking to take the chill off. This ensures even cooking throughout the large cut of meat.
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3
Preheat your oven to 250°F (120°C). A low temperature is the secret to a perfectly even pink center without the grey 'overcooked' ring.
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4
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, Dijon mustard, and cracked black pepper. Mix until it forms a smooth, fragrant compound butter.
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5
Slather the herb butter evenly over the entire top and sides of the roast, focusing on the fat cap.
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6
Place the roast in a heavy roasting pan, bone-side down. The bones act as a natural roasting rack.
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7
Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone. Slide the pan into the oven.
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8
Roast until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare. This usually takes about 30-35 minutes per pound.
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9
Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C). Let the meat rest for 30 minutes; the internal temperature will rise slightly during this time.
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10
While the meat rests, make the jus. Place the roasting pan over medium heat on the stovetop. Add shallots and sauté in the drippings for 2 minutes. Pour in the red wine, scraping the bottom to release the flavorful browned bits (fond).
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11
Add the beef stock and simmer until the liquid reduces by half. Whisk in the cold butter cubes one by one to give the sauce a glossy finish. Strain into a warm gravy boat.
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12
Once the oven has reached 500°F, remove the foil and place the roast back in for 6-10 minutes until the exterior is deeply browned and crackling. Watch closely to prevent burning.
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13
Remove from the oven. Since you rested the meat before the sear, you can carve it almost immediately. Use a long carving knife to slice against the grain to your desired thickness.
💡 Chef's Tips
Always use a digital meat thermometer; timing varies wildly by oven and meat shape, so temperature is the only true guide. Don't skip the dry-brining step; it is the difference between a soggy exterior and a professional-grade crust. Ask your butcher to 'cut and tie' the roast—they cut the meat off the bone and tie it back on, making it easier to carve while retaining bone-in flavor. If you don't have a roasting pan, a large cast-iron skillet works beautifully for smaller 2-3 bone roasts.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce made with crème fraîche and fresh lemon juice. Pair with buttery garlic mashed potatoes or a classic Yorkshire pudding to soak up the red wine jus. For a vegetable side, honey-glazed roasted carrots or sautéed balsamic Brussels sprouts provide a lovely sweetness to balance the savory beef. A bold, tannic red wine like a Napa Valley Cabernet Sauvignon or a Bordeaux is the perfect beverage pairing.