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
Calories: 717kcal
Ingredients
- 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
Instructions
- 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.
Notes
*Adjust cooking longer or shorter depending on your desired doneness.
I recommend using any leftover meat to make my leftover prime rib sandwich recipe!
Nutrition
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