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Standing Rib Roast


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Standing Rib Roast


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Standing Rib Roast

The standing rib roast is the king of beef roasts as it is usually large and costly. A great piece of meat like this requires nothing more than an impeccable bottle of wine for a true gourmet dining experience.


  • Prep Time : 5 min min
  • Ready Time : 5 min


10 servings


  • 1 (15-pound) standing rib roast with 4 rib bones, meat seperated from bones
  • 1 1/4 cup soy sauce
  • 1 1/4 cup light brown sugar, packed
  • 1/2 cup honey
  • 1/2 cup prepared crushed garlic
  • 4 large onions, sliced



  1. Preheat oven to 350 degrees F. Rinse roast and pat dry.
  2. Place roast in a roasting pan, bone side down, fat side up.
  3. In a bowl, mix soy sauce, brown sugar, honey and garlic. Pour the soy sauce mixture all over the roast. Scatter onions over and around the roast.
  4. Bake, uncovered, at 350 degrees for 2 hours, or until a digital instant-read thermometer inserted into the center of the roast reads 125 degrees for medium rare, or 130 degrees for medium.
  5. Let stand at room temperature for 15 to 20 minutes. Remove meat from bone cradle and place rib side down to carve large slices off the roast.


Have your butcher do all the hard work for you. Request that he separate the meat from the rib bones and then tie the meat back onto the bone cradle with string. This will allow the bones to keep the meat moist and flavorful but will make carving a walk in the park.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Standing Rib Roast

  1. I was a little disappointed with this recipe. I followed the instructions exactly, except I pulled out the roast after 1 1/2 hours as the gravy was burning so much. Almost immediately the gravy was burning after putting the roast into the oven – and 1.5 hours later the gravy was burnt to a charcoal crisp. In addition the roast itself was not very flavorful. Very disappointed to have spend to so much on a roast that didn’t come out well.

    • Oh I am so sorry! You know ovens really do vary. I just made the exact same recipe for sticky buns in my oven and then in my friends oven. Same exact recipe, same exact temp, same exact baking dish, same exact ingredients etc… and her oven burnt the sticky bun sauce to the point that it was hard, break-your-teeth inedible whereas my oven kept the sauce runny and gooey. If you are inclined to try this again I would marinate it for a few hours then oven sear it for 10 minutes to develop a crusty exterior and then cook it covered until the internal temp reaches your desired doneness.

  2. I have made this twice and I am going to make it again for shabbos. Delish! came out perfect.

  3. avatar says: Betty

    the video says to bake at 450 and then turn down to 325, but that’s not what the recipe above says…..??

    • Hey Betty!!! Good catch. Yes that’s an update I made to the recipe when we shot the video. You can follow either set of directions. The 450 degrees F for 10 mins is how you can oven sear the roast and develop a crispier exterior.

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