Linda's Standing Rib Roast

Perfect for your next holiday gathering or an indulgent dinner, Linda's Standing Rib Roast is a showstopping centerpiece that promises bold flavors and tender, juicy perfection. This bone-in masterpiece is seasoned with a luxurious herb-butter rub featuring fresh rosemary, thyme, garlic, and a tangy touch of olive oil for depth and aroma. After an initial high-heat roast to achieve a golden crust, the slow, gentle cooking locks in moisture and ensures an impeccable medium-rare finish. Served in thick, succulent slices, this classic standing rib roast pairs beautifully with hearty sides like creamy mashed potatoes or roasted vegetables. Whether you're hosting a festive feast or simply treating loved ones, this foolproof recipe delivers restaurant-quality results every time.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 6 pounds standing rib roast (bone-in, 3-4 ribs)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper, freshly ground
• 4 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter, softened

Directions

Step 1

Remove the standing rib roast from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.

Step 2

Preheat your oven to 450°F (230°C).

Step 3

In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, and softened butter to create a paste-like rub.

Step 4

Place the standing rib roast, fat side up, on a roasting rack inside a large roasting pan.

Step 5

Using your hands, evenly spread the herb and butter mixture all over the roast, ensuring it is well-coated on all sides.

Step 6

Roast the meat in the preheated oven for 20 minutes to create a golden, crisp crust.

Step 7

Reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches your desired doneness. For medium-rare, target an internal temperature of 125°F (52°C), which will rise to 130°F (54°C) as it rests. This should take approximately 13-15 minutes per pound.

Step 8

Once the roast reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.

Step 9

Carve the roast along the bone into thick slices and serve immediately.

Nutrition Facts

Serving size	(2824.4g)

Amount per serving	% Daily Value*
Calories	8572.1

Total Fat 772.9g	0%
Saturated Fat 293.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1694.9mg	0%
Sodium 5724.2mg	0%
Total Carbohydrate 9.3g	0%
Dietary Fiber 2.9g	0%
Total Sugars 0.0g
Protein 437.2g	0%

Vitamin D 0IU	0%
Calcium 286.1mg	0%
Iron 24.1mg	0%
Potassium 4502.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.6%

Protein: 20.0%

Carbs: 0.4%