Standing Rib Roast

In the last few weeks since Black Friday, there have been crazy deals on everything from toasters to turkeys.  One ad that we saw had Standing Rib Roasts for $4.99 a pound.  Not too shabby.  So, this year Dana and I thought that we would change things up a bit and cook a Standing Rib Roast for our holiday meal.  It was the best decision that we made.  It was freaking awesome!  Who doesn’t love a huge hunk of meat covered in a fresh herb rub and roasted to perfection!

Standing Rib Roast

Standing Rib Roast

Preheat your oven to 450 degrees Fahrenheit.

The Rib Roast

While your oven preheats remove your roast from the fridge.

Slice the garlic

Next take 4-5 cloves of garlic and slice them into thin slivers.

Insert the garlic into the roast

Then take the tip of a sharp knife and insert it into roast.  Making slits just big enough for the slivers of garlic.  Then using your fingers, insert the garlic slivers into the roast.

Make the rub

Next combine the crushed garlic, salt, black pepper, rosemary and thyme.

Rub the roast

Then rub it all over the outside of the roast.  Then place the roast onto a sheet pan with a rack on it.  I find that a cooling rack works perfectly.

When the oven is preheated, place the standing rib roast into the oven for 25 minutes.

After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.  This took roughly 18 minutes per pound for my roast.

Perfectly Roasted

Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.

4.0 from 1 reviews
Standing Rib Roast
Author: 
Recipe type: Roasted Rib Roast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A perfectly roasted standing rib roast with a savory rub.
Ingredients
  • 1 standing rib roast (estimate ¾ lb per person)
  • ½ head of garlic (6-8 cloves)
  • 3.5 tsp salt
  • 1.5 tsp pepper
  • 1 tbs rosemary
  • 1 tbs thyme
Instructions
  1. Preheat your oven to 450 degrees Fahrenheit.
  2. While your oven preheats remove your roast from the fridge.
  3. Next take 4-5 cloves of garlic and slice them into thin slivers.
  4. Then take the tip of a sharp knife and insert it into roast. Making slits just big enough for the slivers of garlic. Then using your fingers, insert the garlic slivers into the roast.
  5. Next combine the crushed garlic, salt, black pepper, rosemary and thyme. Then rub it all over the outside of the roast. Then place the roast onto a sheet pan with a rack on it. I find that a cooling rack works perfectly.
  6. When the oven is preheated, place the standing rib roast into the oven for 25 minutes.
  7. After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.
  8. Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.
This meal was so delicious that I never took a picture of the sliced roast.  As soon as I cut into it, it was gone!  Quite possibly the most delicious roasted meat I have ever made.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

2 Comments

  1. This is a great recipe as it comes to the seasoning and preparation before cooking of the roast. I tried this recipe cooking the roast at a lower temperature over a longer time. This roast came out nice and savory with your seasoning – not bland like traditional salt and pepper seasoning. Needless to say the roast was a hit at a recent family gathering.

    A couple of questions:
    1. Can you use this mix if you plan to season your roast for a few days before you cook it? Say season it with your mix 4 days in advance of cooking and leave it in the fridge?
    2. The temps you use seem high compared to traditional methods of making a roast (around 200F) and was nervous going so high with such an expensive piece of meat. Any advantage to using the higher temp in the oven?

    • Rex

      BG – Thanks for the comment.
      1. I would not season the roast that far in advance as the salt will dry out the meat and semi-cure it.
      2. I have never cooked a roast at 200F. The higher temp allows for the outside to get a nice crust and cook in a reasonable amount of time. As long as you use a meat thermometer you will always end up with a perfectly cooked roast.

      Thanks,

      Rex

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