Serves 7
145 min
Standing Rib Roast of Beef
Recipe GLPR0ebf6ef046fba5
A classic, elegant standing rib roast with a flavorful herb and spice crust. The beef is seared at high temperature, then slow-roasted until tender and juicy, resulting in a perfectly medium-rare center with crispy, seasoned exterior. Ideal for special occasions and serves a generous portion for guests.
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Ingredients
1 bone-in standing rib roast of beef (4½ to 5½ pounds, 4 or 5 ribs)
¼ cup olive oil
¼ cup coarsely ground black pepper
3 tablespoons coarse sea salt
2 tablespoons fresh chopped garlic
3 tablespoons dried thyme
3 tablespoons dried rosemary
Directions
Preheat your oven to 425°F. Ensure the beef rib roast is at room temperature before cooking.
Brush the entire surface of the beef roast generously with the olive oil. In a small bowl, combine the black pepper, coarse salt, fresh garlic, dried thyme, and dried rosemary. Mix until well blended. Rub this seasoning mixture evenly over all sides of the roast, pressing gently so it adheres to the meat.
Place the seasoned roast bone-side down in a roasting pan and transfer to the preheated 425°F oven. Roast for 20 minutes to develop a flavorful crust.
After 20 minutes, reduce the oven temperature to 350°F. Continue roasting for 1½ to 2 hours, until the internal temperature at the thickest point reaches 145°F for medium-rare. Every 20-30 minutes, carefully pour any accumulated fat from the pan into a heat-safe container, using caution to avoid splashing.
Remove the roast from the oven when it reaches your target temperature. Tent loosely with foil and allow it to rest at room temperature for 20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring moist, tender slices.
Transfer the rested roast to a large cutting board, taking care not to burn yourself on the hot pan. Position the roast bone-side down. Using a sharp knife, carefully separate the meat from the rib bones by cutting along the bones in one smooth motion, or carve directly into individual rib portions with bones attached. Slice the boneless meat into ½-inch thick slices. Arrange on a serving platter and serve immediately.
