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Herb-Crusted Standing Rib Roast

By Marge Perry & David Bonom

Prep Time
20 Mins
Cook Time
~2 hours
⏎ All Recipes

Herb-Crusted Standing Rib Roast

By Marge Perry & David Bonom

This standing rib roast brings together everything we love about holiday cooking: incredible aromas, comforting richness, and just the right amount of drama. A blanket of fresh herbs and olive oil forms a golden crust that locks in tenderness. Slice, serve, and watch the room fall quiet in that first perfect bite.

Products Used
16-Inch x 13-Inch Hard Anodized Nonstick Roaster with Rack
16-Inch x 13-Inch Hard Anodized Nonstick Roaster with Rack
$129.99
20 x 14-Inch Reversible Teak Cutting Board
20 x 14-Inch Reversible Teak Cutting Board
$79.99
4-Piece Stainless Steel Steak Knife Set
4-Piece Stainless Steel Steak Knife Set
$59.99

Directions

  1. Preheat oven to 400°F.
  2. Remove your bone-in standing rib roast from the refrigerator about 1 hour before cooking so it comes closer to room temperature—this helps achieve even roasting and a beautifully pink interior.
  3. Combine the oil, mustard, rosemary, thyme, salt, and pepper in a small bowl. Rub mixture all over the exterior of the roast, pressing gently so it adheres. Set in roaster; let stand 30 minutes.
  4. Set roasting pan in center of the oven. Roast beef until a thermometer inserted into the thickest part of the meat (away from bone) registers 125°F-130°F for medium rare, approximately 2 hours.
  5. Transfer to a cutting board and tent loosely with foil. Let rest 20-30 minutes minutes before carving to ensure juices redistribute.
  6. Carve and serve into thick slices, and enjoy immediately while the crust and herb aromas sing.

Ingredients

  • 4 tbsp Extra virgin olive oil
  • 3 tbsp Dijon mustard
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp Fresh thyme, chopped
  • 2 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 (4 rib) Standing rib roast , 8-9 pounds, trimmed

Yield:

8-10 Servings

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