Standing Rib Roast



Standing Rib Roast

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Prep Time: 8 minutes
Course: Main Course
Servings: 11


  • 8-10 lbs Standing Rib Roast, Bone-In
  • 1/2 C Kosher Salt
  • 1/4 C Fresh Ground Black Pepper


  • 24 – 48 hours before you plan to serve the roast, rub it all over with salt and freshly ground black pepper. Add fresh or dried herbs if you wish. This dry brining time creates a more well-seasoned flavor. Remove the meat from the refrigerator an hour before cooking. Preheat the oven to 250 degrees.Roast for about 25 minutes per pound of meat. Check the temperature 30 minutes early. You want 130° for medium-rare. Remove roast and let rest for 45-60 mins. Increase oven temperature to 500 degrees. Roast for 10 minutes to ensure the deeply golden crusty exterior and a juicy reddish pink interior.
  • Remove from oven and, since the meat is already well-rested, simply carve and serve!
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