Rosemary-Salted Standing Rib Roast.

Rosemary-Salted Standing Rib Roast

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  • Level: Easy
  • Total: 3 hr
  • Active: 35 min
  • Yield: 8 to 10 servings
A standing rib roast is an impressive centerpiece for a holiday dinner table. This recipe provides a step-by-step tutorial to achieve the perfectly cooked and seasoned roast flavored with rosemary, garlic and black pepper.



  1. Remove the beef from the refrigerator 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between the ribs; insert a garlic slice into each slit and poke it just beneath the surface.
  2. In a spice grinder, grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves (or crush and finely chop with a knife). Transfer the ground spices to a small bowl and mix with the olive oil. Rub all over the roast.
  3. Place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until a thermometer inserted into the thickest part registers 120 degrees F for medium-rare, 1 hour 50 minutes to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.

Cook’s Note

Carving Tips: Position the roast so the bones are pointing up. Using a chef's knife, remove the bones in one piece, then thinly slice the meat against the grain. The end of a rib roast will always be more well done than the center, so you’ll have pieces to suit all tastes!