Recipe

Flavorful Standing Rib Roast

An herb-forward, garlic-crusted standing rib roast with crisp edges and juicy slices, plus smart, wholesome sides and leftovers that actually get better.

By Matt Campbell

•

4.8

A roasted standing rib roast on a cutting board with a golden herb crust, sliced to show a rosy center, with a small bowl of pan juices nearby

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If you have ever looked at a standing rib roast and thought, that seems like restaurant territory, I get it. Big cut, big price tag, big pressure. But here is the secret: rib roast is basically a naturally luxurious piece of meat that mostly needs you to not mess it up. Give it salt, give it time, and roast it with confidence.

This version leans “healthy and wholesome” without trying to pretend rib roast is a salad. We build flavor with a bold herb paste, use a simple low-and-slow roast for even doneness, then finish hot for that crackly, browned crust. You get juicy slices, a bright pan sauce, and enough leftovers to make weekday-you very happy.

A plate with two slices of standing rib roast, roasted vegetables, and a spoonful of pan sauce

Why It Works

Dry brine for deep flavor: Salt the roast ahead so the seasoning moves beyond the surface and the meat stays juicy.
Low heat first: Gentle roasting cooks the center evenly so you get more pink, less gray.
High heat finish: A short blast at the end creates crisp edges and that classic rib roast crust.
Wholesome flavor builders: Herbs, garlic, lemon zest, and a touch of Dijon bring brightness without relying on heavy sauces.

Pairs Well With

Roasted Brussels Sprouts with Lemon
Garlic Mashed Cauliflower
Arugula Salad with Parmesan Vinaigrette
Rosemary Roasted Sweet Potatoes

Storage Tips

Cool it fast: Slice only what you need, then refrigerate the rest within 2 hours. Keeping the roast in a larger piece helps it stay juicier.

Refrigerator

Roast: Store in an airtight container up to 4 days.
Pan juices: Store separately up to 4 days. The fat will rise and solidify, which makes it easy to lift off if you want a lighter sauce.

Freezer

Sliced roast: Freeze up to 2 months. Wrap tightly and place in a freezer bag with as much air pressed out as possible.

Reheating without drying it out

Best method: Warm slices in a covered skillet with a splash of broth or pan juices over low heat until just heated through.
Oven method: Put slices in a baking dish with a few spoonfuls of juices, cover with foil, and heat at 275°F until warm.

Common Questions

How many pounds of rib roast per person?

A good rule is 3/4 to 1 pound per person with the bone in (it weighs more but also boosts flavor). For hearty eaters or if you want leftovers, aim closer to 1 pound per person.

What internal temperature should I cook it to?

Pull temperature matters more than final temperature because the roast keeps cooking while it rests. Pull at:

120°F to 125°F for medium-rare
130°F to 135°F for medium
140°F+ for medium-well (I will not fight you, but I will suggest extra pan sauce.)

Rest 20 to 30 minutes. Expect the temperature to rise about 5°F to 10°F.

Do I have to dry brine overnight?

No, but it is the easiest upgrade. If you only have time for a short brine, do at least 2 hours uncovered in the fridge. Even 45 minutes at room temp with salt helps a little.

Do I roast it bone side down?

Yes. The bones act like a built-in roasting rack and protect the bottom from overcooking.

Can I make this with a boneless rib roast?

Absolutely. The method is the same. It may cook a little faster, so watch the thermometer closely.

Why did my roast turn out dry?

Most often: it cooked past your target temp or was sliced too soon. Use a thermometer, pull early, and rest before slicing so the juices redistribute.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Roasting pan or sturdy rimmed baking sheet
Wire rack (helpful but optional)
Instant-read thermometer or leave-in probe thermometer
Chef’s knife and cutting board
Small bowl for herb paste
Foil for resting

The first time I cooked a standing rib roast, I treated it like a bomb I had to defuse. I hovered, I opened the oven too much, and I definitely tried to “eyeball” doneness like that was a real skill. Now I do the opposite: I salt it early, trust the thermometer, and let the oven do the work. The vibe is calmer, the crust is louder, and the leftovers turn into the kind of weekday meals that make you feel like you are getting away with something.

Flavorful Standing Rib Roast

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours 15 minutes (plus brine time)

Servings 8

Ingredients

For the rib roast

1 standing rib roast (bone-in prime rib), 5 to 6 lb (2-bone to 3-bone)
1 1/2 tbsp kosher salt (use 1 tbsp if using fine salt)
1 1/2 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil
4 cloves garlic, finely grated or minced
2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp lemon zest

For the pan and sauce

1 large onion, thickly sliced
2 carrots, cut into large chunks
2 celery ribs, cut into large chunks
1 cup low-sodium beef broth (or chicken broth)
1 tbsp balsamic vinegar or red wine vinegar (optional, for brightness)
1 to 2 tsp cornstarch mixed with 1 tbsp water (optional, to thicken)

Optional wholesome add-ons

Fresh parsley, chopped (for serving)
Flaky salt (for finishing)

Instructions

Dry brine (best results): Pat the roast dry. Sprinkle the kosher salt evenly all over, including the sides. Place on a rack over a baking sheet (or in a roasting pan) and refrigerate uncovered 8 to 24 hours. If you cannot, do at least 2 hours.
Bring to room temp: Take the roast out of the fridge 1 to 2 hours before roasting. This helps it cook more evenly. Pat the surface dry again if it looks damp.
Preheat and set up the pan: Heat oven to 250°F. Add onion, carrots, and celery to the roasting pan. Pour in the broth. Set a rack over the vegetables if you have one. Place the roast bone side down on the rack or directly on the vegetables.
Make the herb paste: In a small bowl, mix olive oil, garlic, Dijon, rosemary, thyme, lemon zest, black pepper, and a pinch of salt (go light since the roast is already salted). Rub all over the roast.
Roast low and slow: Roast until the center reaches your pull temperature: 120°F to 125°F for medium-rare, or 130°F to 135°F for medium. For a 5 to 6 lb roast, this is usually about 2 to 2 1/2 hours, but time varies. Trust the thermometer, not the clock.
Rest: Transfer roast to a cutting board and tent loosely with foil. Rest 20 to 30 minutes. Keep the vegetables and pan juices in the pan.
Crank the heat for crust: Increase oven to 500°F. Important: To protect your pan juices and veggies from burning, place the rested roast on a clean rimmed baking sheet (or a rack set over a sheet). Once the oven is hot, roast 8 to 12 minutes until deeply browned and crisp on the outside. Watch closely.
Make a quick pan sauce: While the roast gets its high-heat finish on the clean sheet, skim excess fat from the original roasting pan if desired. Place that roasting pan over medium heat on the stove (or pour juices into a saucepan). Simmer 3 to 5 minutes, scraping up browned bits. Add vinegar if using. For a slightly thicker sauce, whisk in the cornstarch slurry and simmer 1 minute.
Slice and serve: Cut along the bones to remove them in one piece, then slice the roast against the grain. Spoon pan sauce over the top, finish with parsley and a pinch of flaky salt if you want that extra sparkle.

Healthy-ish pro move: Serve with a bright, crunchy side like arugula salad or lemony Brussels sprouts. The roast is rich. The plate should not be.

Nutrition information is estimated.

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