Perfect Standing Rib Roast
A succulent rib roast with a crispy, herb-crusted exterior and tender, flavorful meat that’s perfect for holiday celebrations or special occasions.
Ingredients
- 1 standing rib roast (6-7 pounds, bone-in)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp coarse kosher salt
- 1 tbsp black pepper
- 1 tsp smoked paprika (optional)
- 1 cup beef broth (for au jus)
- ½ cup red wine (optional)
Instructions
- Prepare the Roast: Remove the rib roast from the refrigerator 1-2 hours before cooking to bring it to room temperature. Pat it dry with paper towels.Preheat the Oven: Set the oven to 450°F (232°C).Season the Roast: In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and paprika. Rub this mixture all over the roast, ensuring even coverage.Roast at High Heat: Place the rib roast bone-side down in a roasting pan. Cook at 450°F for 20 minutes to create a crust.Reduce Temperature: Lower the oven temperature to 325°F (163°C) and continue cooking for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare.Rest the Roast: Remove from the oven and tent with aluminum foil. Let it rest for 20-30 minutes; the temperature will rise slightly.Make the Au Jus: Place the roasting pan on the stovetop over medium heat. Add beef broth and red wine, scraping up any browned bits. Simmer for 5 minutes.Serve: Carve the roast between the bones and serve with au jus.
Notes
- Use a meat thermometer for precise cooking.
- Adjust seasoning to taste.