Standing Rib Roast

Don’t let the name intimidate you! A standing rib roast is a magnificent cut that gives you the best of both worlds: we separate the bones from the meat, but tie them all together with netting, so you get the deep flavor from the bones while cooking, but don’t have to worry about carving meat off the bone at the table!

Thanks to Karen Raskas for the photo and this simple spice rub recipe!

Version 1:
2 tsp. Cayenne pepper (or more to taste)
2 tbsp onion powder (not onion salt)
2 tbsp garlic powder (not garlic salt)
2 tbsp cumin

Version 2:
1 tsp Coarse Sea Salt
2 tbsp Freshly Ground Black Pepper
Olive oil

Bring roast to room temperature (about 30 minutes on the counter).

Rub roast all over with spice mix, either version 1 or 2.

Sear in a Dutch Oven or large frying pan over high heat on all sides.  Resist the temptation to move the meat too often, you’ll interrupt the sear; let it sit for 3-4 minutes until it really starts to smell good, then rotate.

Bake at 250F until a meat thermometer inserted in the thickest section indicates five degrees under your preferred level of doneness (internal temperature will continue to rise for about 10 minutes after you take the roast out of the oven): rare = 120F, medium = 135F, well done = 155F.

Allow roast to rest, partially covered, for 10 minutes on the counter before slicing.

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2 thoughts on “Standing Rib Roast

    1. Hi Daniel
      You can allow about 20-30 min per pound, but your best bet is to use a meat thermometer (if you have one that can stay in the oven the whole time so you don’t have to keep poking it, that’s ideal) to cook to desired temperature. Remember that it will continue to rise about 10F after it comes out of the oven. Enjoy!

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