Description
Follow this guide to cook a tender, juicy standing rib roast with a flavorful garlic and herb crust using a simple oven method.
Ingredients
Scale
- 1 (5-7 pound) bone-in rib roast (about 3 ribs)
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
Instructions
- Remove the rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature.
- Preheat your oven to 450 degrees Fahrenheit.
- In a small bowl, combine the minced garlic, olive oil, Dijon mustard, salt, pepper, thyme, and rosemary to make the herb rub.
- Pat the entire surface of the roast dry with paper towels.
- Rub the herb mixture evenly over the entire surface of the roast.
- Place the roast, fat side up, in a roasting pan fitted with a rack.
- Roast at 450 degrees Fahrenheit for 15 minutes.
- Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door.
- Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare. This usually takes about 13 to 15 minutes per pound.
- Remove the roast from the oven when it reaches 125 degrees Fahrenheit.
- Tent the roast loosely with aluminum foil and let it rest for 20 minutes before carving. The internal temperature will rise to about 130-135 degrees Fahrenheit during resting.
- Carve the roast between the bones and serve immediately.
Notes
- Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone contact, for accurate doneness readings.
- For easier carving, ask your butcher to remove the bones and tie them back onto the roast with butcher’s twine.
- Resting the roast is essential; this allows the juices to redistribute, resulting in a more tender and moist final product.
- Prep Time: 20 min
- Cook Time: 2 hr 30 min
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 ounces cooked
- Calories: 450
- Sugar: 0
- Sodium: 450
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 40
- Cholesterol: 130