📝 About This Recipe
Often hailed as the 'King of Roasts,' the Standing Rib Roast is the quintessential centerpiece for holiday gatherings and grand celebrations. This recipe utilizes a reverse-sear method to ensure a perfectly edge-to-edge pink interior, contrasted by a deeply savory, salt-and-herb-crusted exterior. With its rich marbling and deep beefy flavor, this roast is a masterclass in culinary indulgence that promises to impress even the most discerning guests.
🥗 Ingredients
The Roast
- 3 bones Standing Rib Roast (approx. 7-8 lbs, USDA Prime or Choice, bones cut away and tied back)
- 2 tablespoons Kosher Salt (use more if needed for full coverage)
- 1 tablespoon Black Pepper (freshly cracked)
Herb Butter Rub
- 1/2 cup Unsalted Butter (softened to room temperature)
- 6 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 tablespoon Dijon Mustard (adds a subtle tang and helps the crust stick)
Red Wine Jus
- 2 cups Beef Stock (high quality or homemade)
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 1 piece Shallot (finely minced)
- 2 tablespoons Cold Butter (cubed for finishing the sauce)
👨🍳 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 extremely dry with paper towels. Moisture is the enemy of a good crust.
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3
Generously season all sides of the beef with kosher salt and cracked black pepper, pressing the seasoning into the fat cap.
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4
Preheat your oven to 250°F (120°C). A low temperature is key for the reverse-sear method to keep the meat tender.
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5
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and Dijon mustard until a smooth paste forms.
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6
Slather the herb butter evenly over the top and sides of the roast, focusing on the fat cap.
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7
Place the roast in a heavy roasting pan, bone-side down. Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone.
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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 typically takes 3 to 4 hours depending on the size.
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9
Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for at least 30-45 minutes. Do not skip this; the temperature will rise about 5-10 degrees during this time.
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10
While the meat rests, increase the oven temperature to its highest setting, usually 500°F (260°C).
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11
Prepare the jus by placing the roasting pan over medium heat on the stove. Sauté shallots in the drippings, deglaze with red wine, then add beef stock and simmer until reduced by half. Whisk in cold butter at the end.
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12
Once the oven is at 500°F and the meat has finished its long rest, place the roast back in the oven for 6-10 minutes until the exterior is dark brown and sizzling.
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13
Remove from the oven, remove the twine, and slide the knife along the bones to detach the roast.
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14
Slice the beef into thick slabs and serve immediately with the warm red wine jus.
💡 Chef's Tips
Always use a digital meat thermometer; timing varies wildly by oven and roast shape. Ask your butcher to 'cut and tie' the roast—this gives you the flavor of bone-in cooking with the ease of a boneless carve. Salt the roast 24 hours in advance and leave it uncovered in the fridge for the ultimate 'dry brine' crust. Never cut into the roast immediately after the high-heat sear; the 45-minute rest period BEFORE the sear is the secret to juice retention. If the drippings in the pan are scorched, don't use them for the jus; use fresh butter and shallots instead.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce for a classic spicy contrast. Pair with buttery garlic mashed potatoes or a decadent potato gratin. Honey-glazed roasted carrots or balsamic-charred Brussels sprouts add a nice sweetness. A bold, tannic Red Wine like a Napa Valley Cabernet Sauvignon cuts through the rich fat perfectly. Finish the meal with a light arugula salad dressed in lemon vinaigrette to cleanse the palate.