Description
This standing rib roast is perfect for special occasions, offering tender, flavorful meat with a beautiful crust.
Ingredients
Scale
- 1 (6-pound) bone-in standing rib roast (fat trimmed to about 1/2 inch)
- kosher salt
- freshly ground black pepper
- 4 tablespoons unsalted butter (softened)
- fresh rosemary and/or thyme
Instructions
- Before you begin (important timing notes): This recipe is mostly hands-off, but it does need a little planning ahead. Please take a moment to read through the steps so you can give the roast the time it needs. Season the roast 24 hours ahead for the best flavor and texture; about 2 hours resting at room temperature before cooking time is 3–4 hours, depending on oven temperature and roast size. Long rest (30–60 minutes) happens before the final sear; final sear is quick (5–10 minutes), followed by a short rest before slicing. Most of the time is passive, but this isn’t a last-minute dish. If you follow the full 24-hour dry-salting step, plan on about 30 hours from start to serving.
- Seasoning (ideally 24 hours ahead): Ideally 24 hours before cooking, generously season the rib roast on all sides with kosher salt. Place the roast on a rack set over a baking sheet and refrigerate uncovered, or loosely covered, safely distanced from other food, to allow the surface to dry and the salt to penetrate deeply into the meat. This step is essential for flavor and for developing a good crust later. If you’re short on time, do this step for the maximum amount of time you have available.
- Preparation before roasting: Remove the roast from the refrigerator around 2 hours before cooking to allow it to come to room temperature. Using the butter option, mix the softened butter with freshly ground black pepper and optional herbs. Slather evenly over the roast; if not using butter, simply season the roast generously with black pepper.
- Prepare for roasting: Preheat the oven to 200°F–225°F. (Some ovens struggle to hold very low temperatures – choose the setting your oven maintains most consistently.) Place the roast fat side up on a roasting rack set in a large roasting pan, or on a wire rack set inside a rimmed baking sheet. Insert a meat thermometer into the thickest center portion of the roast, avoiding the bone.
- Low-temperature slow roast: Place the roast in the oven and roast until the internal temperature reaches your preferred level. These temperatures refer to the point at which the roast is removed from the low-temperature oven before the final high-heat sear: Rare: pull at 115–120°F, Medium-rare: pull at 120–125°F, Medium: pull at 130–135°F, USDA recommended minimum: 145°F, followed by a 3-minute rest (skip the reverse sear). After resting and the final sear, the internal temperature will rise slightly. Timing: At 225°F: about 30 minutes per pound, At 200°F: about 30–45 minutes per pound. Total cook time will typically be 3 to 4 hours, but always rely on temperature, not the clock.
- Resting (critical for juicy meat): Remove the roast from the oven and place it on the counter, lightly tented with foil. Let it rest at room temperature for 30 to 60 minutes. Rest allows juices to redistribute and ensures even cooking before the final sear.
- High-temperature searing: Increase the oven temperature to 450-500°F. This step can produce smoke. Open windows, turn on exhaust fans, remove pets and kids from the kitchen, and take precautions as needed. If excessive fat has collected in the roasting pan, transfer the roast to a clean pan to minimize smoking. When the oven is fully preheated, return the roast to the oven and sear for 5 to 10 minutes, just until a deep brown crust forms. Watch closely and remove the roast as soon as it is deeply browned.
- Final rest and serving: Remove the roast from the oven and let it rest for a few minutes. Carve into slices and serve immediately.
Notes
- Allow 30 hours from start to serving if following the 24-hour dry-salting step.
- Make sure to keep the roast evenly coated with salt for optimum flavor.
- Adjust cooking times based on the size of the roast and desired doneness.
- Prep Time: 30 minutes
- Cook Time: 3–4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg