This Easy Standing Rib Roast is a showstopper for any dinner! With its juicy meat and flavorful crust, it’s perfect for celebrations or special family meals.
The best part? You don’t need to be a pro chef to make it shine. I love serving it with simple sides like mashed potatoes or a fresh salad—everyone loves a hearty roast! 🍽️
Key Ingredients & Substitutions
Standing Rib Roast: A good quality standing rib roast is key here. If you can’t find one, you could use a ribeye roast instead. It won’t have the same bone-in flavor, but it will still be tender and juicy.
Garlic: Fresh garlic adds a punch of flavor. If you’re in a pinch, garlic powder works too; just use about 1/2 teaspoon for each clove. However, fresh garlic is always my first choice for its aroma and taste.
Herbs: Rosemary and thyme are classic for this dish. If you don’t have fresh herbs, dried herbs can substitute, but use a little less—about one third of the amount. Personally, I love mixing in some fresh parsley for a pop of color and a different flavor.
Olive Oil: Olive oil helps the rub stick and adds moisture. If you want a change, avocado oil or melted butter could also work well. I tend to favor butter for an extra rich taste!
Dijon Mustard: This is optional but adds wonderful flavor. If Dijon isn’t on hand, you might try any mustard you like, or skip it completely. Sometimes, I use a bit of horseradish sauce for a spicy kick!
How Do I Get My Roast to the Perfect Doneness?
Getting the right doneness on your meat can be tricky. Using a meat thermometer is the best way to check. Here’s how to do it right:
- Insert the thermometer into the thickest part of the roast, without touching the bone.
- Check the temperature after the initial 20 minutes and while roasting at 325°F (163°C).
- Remove the roast at your target temperature, understanding it will continue to cook a little while it rests.
- For more precision, pull it out at the lower end of your desired range (e.g., 120°F for rare) since it often rises a few degrees while resting.
Resting is just as important—don’t skip this step! Cover it with foil and give it time to relax, so the juices can redistribute evenly, making it juicy and tender.
How to Make an Easy Standing Rib Roast
Ingredients You’ll Need:
For the Roast:
- 1 (5-7 pound) standing rib roast (prime rib)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Optional: Dijon mustard for coating
How Much Time Will You Need?
This easy standing rib roast recipe takes about 15 minutes to prepare and about 1.5 to 2 hours of cooking time, depending on your desired doneness. Add around 30 minutes for resting before you slice. Overall, you’re looking at about 2 to 2.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (232°C). This high temperature will help to create a lovely crust on your roast for that mouthwatering flavor!
2. Prepare the Roast:
Gently place the standing rib roast on a cutting board. If you’re a fan of extra flavor, you can spread some Dijon mustard all over the surface. This step is optional but highly recommended for an added zing!
3. Make the Seasoning Rub:
In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, black pepper, onion powder, and garlic powder. Stir everything until it forms a delicious paste.
4. Season the Roast:
Now, take that flavorful paste and spread it evenly over the entire surface of the roast. Make sure to coat all sides, including the ends. This is where the magic happens!
5. Roasting the Meat:
Place the seasoned roast on a rack in a roasting pan, bone side down. Don’t forget to insert a meat thermometer into the thickest part of the meat, carefully avoiding the bone. Start roasting it in your preheated oven for 20 minutes.
6. Lower the Oven Temperature:
After 20 minutes, reduce the oven temperature to 325°F (163°C) without opening the oven door—this helps keep the heat in. Continue roasting until the internal temperature reaches the doneness you prefer:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
7. Rest the Roast:
Once it reaches your desired doneness, carefully remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes. This important step allows the juices to redistributes throughout the meat, ensuring every bite is juicy!
8. Slice and Serve:
After the roast has rested, it’s time to slice! Cut the roast against the grain into thick slices for the best texture. Serve warm, and enjoy your delicious standing rib roast! Pair it with your favorite sides, like roasted vegetables or mashed potatoes, for a fantastic meal!
Can I Use a Different Cut of Meat Instead of Rib Roast?
Yes, you can substitute other cuts such as beef tenderloin or sirloin, but keep in mind that cooking times and results may vary. Rib roast is preferred for its marbling and flavor, so you may need to adjust cooking times based on the cut you choose. A good rule of thumb is to use a meat thermometer to avoid overcooking.
How Do I Store Leftovers?
Store any leftover rib roast in an airtight container in the fridge for up to 3-4 days. Make sure to slice the roast before storing to help it cool faster. To reheat, use a low temperature in the oven or microwave to avoid drying out the meat.
Can I Make This Recipe Ahead of Time?
While the rib roast cooks best fresh, you can prepare the seasoning rub a day ahead and store it in the fridge. Additionally, you can season the roast and let it sit for a few hours or overnight (covered) in the fridge to deepen the flavors before cooking. Just make sure to let it come to room temperature before roasting for even cooking.
How Can I Tell When the Roast is Done?
The best way to check for doneness is by using a meat thermometer. Insert it into the thickest part of the roast, avoiding any bone. Refer to the internal temperature guide in the instructions for your preferred level of doneness. Remember, the roast will continue to cook slightly while resting, so it’s okay to remove it a few degrees shy of your target temperature!
