How to Cook a Standing Rib Roast
If you are looking to impress, you will want to learn how to cook a standing rib roast! Dripping with juice, slight bits of char teasing the eyes, and, of course, naked roasted bones punching out of the meat, all as a carefully choreographed tripwire awakening dormant desires from our primitive past! If only the cavemen really had it this good!
Servings: 8 servings
- 4 lb Standing Rib Roast
- 2 tablespoon Olive Oil
- 2 tablespoon Rosemary chopped fine
- 2 tablespoon Sage chopped fine
- 2 tablespoon Thyme chopped fine
- 2 tablespoon Garlic Cloves chopped fine
- Kosher Salt
- Fresh Ground Pepper
The night before cooking French your roast, if desired, and rub it generously with kosher salt and fresh ground black pepper. Let it sit uncovered in the fridge overnight.
Combine garlic, oil, and herbs and rub evenly over the roast.
Preheat oven to 200 degrees.
Place in roasting pan, fat side up and bone side down, and place into oven.
Let roast for 4 hours, or until internal temperature reaches 125 degrees, for medium rare.*
Once roast reaches temperature, remove from oven and crank oven temperature to 500 degrees.
Let roast rest while oven preheats.
Once oven reaches 500 degrees place standing rib roast back in oven for 8 minutes to crisp exterior.
Remove from oven, and carve off bones by cutting straight down along exposed bones.
Lay roast, cut side down, and proceed to carve into slices and serve.
Calories: 717kcal | Carbohydrates: 2g | Protein: 31g | Fat: 64g | Saturated Fat: 26g | Cholesterol: 137mg | Sodium: 102mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 4mg