Herb-Crusted Standing Rib Roast

For a show-stopping entrée, go no further than this standing rib roast.

Servings: 8-10


  • 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


  1. Preheat oven to 400°F.
  2. Combine the oil, mustard, rosemary, thyme, salt, and pepper in a small bowl. Rub mixture over rib roast and set roast in a large roasting pan; let stand 30 minutes.
  3. Set roasting pan in center of the oven. Roast beef until a thermometer inserted into the center registers 125°F-130°F for medium rare, 2 hours-2 hours 10 minutes. Transfer to a cutting board and tent loosely with foil; let stand 20 minutes before slicing.