📝 About This Recipe
Known as the 'King of Roasts,' the Standing Rib Roast is the quintessential centerpiece for any grand celebration. This recipe features a prime-grade cut of beef, dry-aged in your own refrigerator for maximum tenderness and flavor, then encased in a savory crust of roasted garlic, rosemary, and cracked black pepper. The result is a succulent, edge-to-edge medium-rare interior with a deeply caramelized exterior that defines culinary luxury.
🥗 Ingredients
The Roast
- 3 ribs Standing Rib Roast (approx. 7-8 lbs, bone-in, chine bone removed)
- 3 tablespoons Kosher Salt (Diamond Crystal preferred)
- 2 tablespoons Black Peppercorns (coarsely cracked)
Garlic-Herb Rub
- 1/2 cup Unsalted Butter (softened to room temperature)
- 8 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 tablespoon Dijon Mustard (for tang and adhesion)
Red Wine Jus
- 2 cups Beef Bone Broth (high quality or homemade)
- 1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 1 Shallot (finely minced)
- 2 tablespoons Cold Butter (cubed)
👨🍳 Instructions
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1
Twenty-four hours before cooking, pat the roast completely dry with paper towels. Generously season all sides with kosher salt, place on a wire rack set over a sheet pan, and leave uncovered in the refrigerator to 'dry-brine'.
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2
Three hours before you plan to cook, remove the roast from the refrigerator to take the chill off. This ensures even cooking throughout the meat.
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3
Preheat your oven to 250°F (120°C). We are using the 'reverse sear' method for a perfect, edge-to-edge pink interior.
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4
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, cracked pepper, and Dijon mustard. Mix until it forms a thick, fragrant paste.
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5
Slather the garlic-herb butter over the entire top (fat cap) and sides of the roast, avoiding the bone side if possible.
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6
Place the roast in a heavy roasting pan, bone-side down. The ribs 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. Roast until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare.
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8
This low-and-slow process will take roughly 3 to 4 hours, depending on the thickness of your roast. Check early to be safe.
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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. Do not skip this; it allows juices to redistribute.
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10
While the roast rests, increase your oven temperature to 500°F (260°C) or turn on the broiler.
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11
While the oven heats, make the jus: Place the roasting pan over medium heat on the stove. Add shallots and sauté in the drippings. Deglaze with red wine, scraping up the brown bits (fond). Add beef broth and simmer until reduced by half. Whisk in cold butter at the end for shine.
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12
Once the oven is screaming hot, put the rested roast back in for 6-10 minutes until the exterior is deep brown and sizzling. Since it has already rested, you can carve it immediately after this step.
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13
To carve, run a long knife along the curve of the ribs to detach the meat in one piece. Slice the roast into 1/2-inch to 1-inch thick slabs.
💡 Chef's Tips
Always buy 'Prime' or 'Choice' grade beef for the best marbling and tenderness. The 'Reverse Sear' method is foolproof—it prevents the grey overcooked ring around the edges. Invest in a digital leave-in thermometer; it is the only way to guarantee a perfect internal temperature. Letting the meat sit uncovered in the fridge for 24 hours is the secret to a crispy, flavorful crust. Save the rib bones! They are delicious to gnaw on or can be used to make an incredible beef stock later.
🍽️ Serving Suggestions
Serve with a side of creamy horseradish sauce (sour cream, horseradish, lemon, and chives). Pair with a bold, tannic Red Wine like a Napa Valley Cabernet Sauvignon or a Bordeaux. Traditional sides include buttery Yukon Gold mashed potatoes and honey-glazed roasted carrots. Yorkshire puddings are the classic British accompaniment to soak up the red wine jus. For a lighter touch, serve with a crisp watercress salad tossed in a lemon vinaigrette.