Servings
Font
Back
5.0 from 6 votes

Standing Rib Roast Recipe

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 servings
Course: Main Course
Cuisine: American

Ingredients

  • 6 pound bone-in rib roast trimmed and tied (by butcher)
  • kosher salt and pepper to taste
  • 6 tablespoons butter softened
  • 1 tablespoon Dijon mustard
  • tablespoon Worcestershire sauce 
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary leaves minced

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F. 
  2. Place the rib roast, bone-side down, and fat-side up in a roasting pan that has been oiled. Season with salt and pepper.
  3. Place your thermometer in the thickest part of the roast being careful not to touch any bone.
  4. Sear the roast for 20 minutes in the hot oven. When done, remove from oven.
  5. While the roast is searing, mix the butter, mustard, Worcestershire sauce, garlic, rosemary, pepper, and salt in a bowl.
  6. When the roast is done searing, slather the butter paste over the sides and top of the roast.
  7. Lower the oven temperature to 350°F. and return the roast to the oven.
  8. Continue roasting until the thermometer reaches around 118°F. for medium rare.
  9. Remove the roast from the oven, place on a cutting board, cover with aluminum foil and let rest for about 20 minutes or until the internal temperature rises up to 125°F.
  10. Slice the rib roast, plate and serve.

Notes

  • The rib roast needs to come to room temperature before cooking. This can take 1 to 2 hours out of the refrigerator.
  • The larger your roast, the more carryover cooking will occur. In a smaller roast, the temperature may only rise 5 degrees. With a larger roast, you could get as much as 10-15 degrees in carryover cooking, so plan accordingly when setting your target temperatures.