A standing rib roast is a prime cut of meat from the rib section, bone-in. Its well-marbled meat makes it ideal for dry roasting, leaving a delectable caramelized crust on the exterior, but keeping it juicy and moist on the inside.
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 1 large carrot, peeled
- 2 celery stalks
- 1 large onion, quartered
- 10 cloves garlic, peeled
- ¼ cup olive oil
- 3 tablespoons flour
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon salt
- 1½ teaspoons black pepper
- 1 (2-pound) standing rib roast
Prep: Pureé all ingredients, except roast, in a food processor until they form a paste. Place meat in a roasting pan. Cut 3 deep slices in the top of the roast and fill each with 1½ teaspoons of herb paste. Rub the remainder over the top and sides of roast, covering completely. Let stand for
1 hour at room temperature.
Roast: Preheat oven to 500°. Roast uncovered for 20 minutes. Reduce temperature to 375°. Continue roasting meat until meat thermometer inserted into center registers 130° for mediumrare, about 1 hour, 45 minutes longer; or continue to roast until thermometer reaches 145° for
medium, 160° for well-done.
Rest: Remove meat from oven and let stand for 20 minutes (temperature will continue to rise 15°-20° while resting). Slice before serving.
Serving Option: This roast can also be made as a boneless roast–reduce cooking time by 25 minutes and use a meat thermometer to check for doneness.
plan ahead - Herb paste can be made a day ahead and stored in a tightly sealed container in the refrigerator.
cook’s note - Increase cooking time for a larger roast, approximately 20 minutes for each additional pound.