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How to Cook Standing Rib Roast? Detailed Guide

Do you want to impress your guests with an impressive and flavorful standing rib roast? You are in the right place.

In this article, we will discuss the process of cooking a perfect standing rib roast and share delicious recipes that will make your guests sing praises.

With our step-by-step guide, you’ll become a master chef in no time.

So let’s get started.

What is Standing Rib Roast?

Standing Rib Roast is a cut of beef from the rib section between the chuck and short loin.

It is prepared by roasting the entire rib section with the bones included, hence it requires standing vertically in the pan.

This style of cooking allows heat to distribute evenly and retain the juices within, resulting in remarkably tender and flavorful meat.

To prepare Standing Rib Roast, preheat oven to 450°F and season meat with a blend of rosemary, thyme, garlic powder, salt, and black pepper.

Place the roast on a rack in a roasting pan with its fat side up.

Cook for 15 minutes before reducing heat to 325°F and cooking for an hour or until internal temperature reaches 135°F.

The key to achieving exceptional results when cooking Standing Rib Roast is to ensure that the meat has been aged correctly, seasoned well, cooked at high temperature initially and then slowly roasted until it reaches an ideal medium-rare consistency throughout.

It can be served as a luxurious Christmas dish or an impressive centerpiece for any special occasion.

Choosing the Right Standing Rib Roast

To ensure the perfect Standing Rib Roast, you must consider certain factors while choosing the meat.

  • Look for a well-marbled and flavorful cut with ample fat content.
  • Select a roast that has been dry-aged for at least 21 days or more to enhance tenderness and depth of flavor.

When selecting the right standing rib roast, it is essential to evaluate the size and weight of the cut according to your serving needs.

Choose a roast that can serve enough guests as these roasts are generally sold by the bone.

Additionally, confirm if your butcher will be removing the chine bone, which makes carving easier.

If you prefer a medium-rare to rare texture, opt for a smaller size rib-eye portion in your cut.

Another point of consideration is whether the roast has been graded by USDA or not – graded beef carries specific levels of marbling and quality guarantee.

Ensure your Standing Rib Roast is tied in shape or secure with bones before cooking; this maintains even heat distribution and enhances moisture retention during cooking time.

Preparing Standing Rib Roast

Standing Rib Roast is a delicacy that requires proper preparation to bring out its best flavors.

Here’s how to go about it:

  • Preheat your oven to 450°F.
  • Rub the roast generously with salt and pepper, along with any other seasonings you prefer.
  • Place the roast on a rack in a roasting pan and cook for about 15 minutes per pound.
  • Once the roast has cooked, remove it from the roasting pan and let it rest for approximately 20 to 30 minutes.
  • While the meat is resting, prepare a gravy using the drippings from the roasting pan, beef broth, flour, and seasoning (optional).
  • Carve thinly across the grain of the meat and serve with your choice of sides.

To add an extra layer of flavor to your Standing Rib Roast, consider marinating it in advance or basting it with melted butter during cooking.

Remember that achieving perfect results may take some practice, but don’t be afraid to experiment with different methods until you find one that works for you.

Trimming the Fat

When preparing the Standing Rib Roast for cooking, it is essential to remove excess fat to ensure the taste and texture of the meat.

Removing fat from Standing Rib Roast is a vital part of the preparation process as it can affect the flavor of your dish.

  • 1. placing the roast bone-side down on a cutting board can make it easier to trim any unnecessary fat.
  • You can also use a sharp knife with a blade length that’s long enough to avoid accidentally slicing through any desirable portions of the roast while trimming out excess fat carefully.
  • If you struggle with over-trimming, you may want to leave ¼ inches of fat along with its top layer intact throughout roasting as this helps in preserving tenderness as well as flavor.
  • In addition, It helps if you angle your knife downwards slightly and follow the curve present in front of each rib bone while cutting off any visible pockets or clumps of unwanted fats or fatty tissue attached elsewhere.
  • Finally, You can scrape away any remaining residue left using a spoon or kitchen towel before seasoning your Standing Rib Roast and proceeding further with cooking preparation.

It’s worth noting that leaving too much untrimmed fat on your Standing Rib Roast can significantly increase its cooking time and lead to an unpleasant oily taste.

Therefore being diligent yet conservative in regards to trimming excess fat is crucial in achieving an excellent tasting Standing Rib Roast.

Seasoning the Roast

To bring out the best flavor of your standing rib roast, it’s essential to season it perfectly.

A well-seasoned roast will enhance the meat’s natural flavors and create a savory crust on the outside.

Follow these 4 easy steps to season your standing rib roast:

  • Take out the roast from the refrigerator and let it sit at room temperature for about an hour.
  • Season generously with kosher salt, black pepper, and any other herbs or spices you prefer. Rub them in thoroughly to ensure even distribution.
  • If you like a little sweetness in your rub, add some brown sugar or honey to balance the savory flavors.
  • Cover the seasoned roast with plastic wrap and let it rest for at least 30 minutes before cooking.

It’s also worth noting that some chefs prefer to marinate their roast overnight for a deeper flavor profile.

While this method is entirely optional, it does require careful consideration regarding temperature and timing.

In summary, seasoning your standing rib roast is a crucial step towards achieving restaurant-quality flavors at home.

With simple techniques and common pantry staples, you can transform your meat into a mouth-watering centerpiece worthy of any occasion.

Cooking Standing Rib Roast

Cooking a succulent Standing Rib Roast requires careful attention to detail, but it is well worth the effort.

Here are four simple steps to follow for the perfect result.

  • Preheat the Oven: Preheat your oven to 450°F (230°C) and place the rib roast in a roasting pan with the fat side up.
  • Season the Meat: Combine salt, pepper, rosemary and thyme in a bowl and rub it all over the meat, making sure it is well coated.
  • Roast in Oven: Place the roasting pan with the meat in the preheated oven and cook for about 15 minutes. Then, reduce temperature to 325°F (160°C) and continue cooking until meat thermometer inserted into thickest part of roast reads 135-140°F for medium-rare doneness.
  • Let Rest: Once cooked perfectly, remove from oven and let rest for 20-30 minutes before carving.

Remember that individual ovens may vary slightly in temperature and cooking time may vary based on size of roast – always use a trusted meat thermometer before serving.

It’s important to note that choosing high-quality beef makes all of the difference while roasting a Standing Rib Roast.

Opt for at least Choice grade or higher beef for superior taste and texture.


Oven Roasting Method

The most popular and professional way to cook standing rib roast is by using the ‘Oven Roasting Technique’.

  • Preheat your oven to 450°F while keeping the meat at room temperature.
  • Season the meat with salt, black pepper, garlic powder, or any desired seasoning mix.
  • Place the meat into a roasting pan and cook for approximately 15 minutes. Lower the temperature to 350°F and continue cooking for around 2 hours or until it reaches your desired temperature.
  • The best way to check if the meat is done is by inserting a thermometer into its thickest part. Medium-rare should read about 130°F; medium should be around 145°F, and well-done should be more than 160°F.
  • Remove the meat from the pan and rest for about ten minutes before carving it and serving.

One essential step in achieving juicy meat is letting it rest before cutting it.

Don’t forget to slice against its grain, ensuring every slice is cut through precisely.

Grilling Method

When grilling your standing rib roast, there are essential things to remember.

One of the most critical considerations is heat control because it may contribute to burnt or undercooked meat.

Here’s how you can prepare a perfectly grilled standing rib roast:

  • Start by heating up your grill and ensuring that it reaches a high temperature of around 450-500°F.
  • Place the seasoned standing rib roast onto the grill at indirect heat, where the meat won’t be directly above the flames.
  • Cook for a few minutes on each side until you achieve optimal searing.
  • Reduce the temperature to around 325-350°F and cook under indirect heat for one hour or until meat thermometer reads desired doneness.

It’s crucial to remember that resting the meat after it is grilled is just as important as cooking it correctly.

Letting it rest for about fifteen minutes before cutting can enhance its tenderness and juiciness further.

When grilling your standing rib roast, it’s best to use hardwood like oak or hickory chips for optimal flavour enhancement without overpowering the natural taste of beef.

Smoking Method

To add a smoky flavor to your standing rib roast, you can utilize the smoking method.

Smoke enhances the depth and complexity of the meat’s taste.

Here’s how you can apply this technique.

  • Choose flavorful woods like mesquite, hickory or applewood for smoking your rib roast.
  • Preheat your smoker to 225°F to 250°F.
  • Add soaked wood chips, chunks or logs to the smoker for generating smoke.
  • Season your rib roast with salt, pepper and rub before placing it in the smoker.
  • Cook until your desired level of doneness is achieved (medium-rare takes approximately 3-4 hours).
  • Rest the meat at room temperature for about 20 minutes under foil before slicing it against the grain.

In addition, you may use a meat thermometer instead of relying solely on visual cues.

The internal temperature of beef should be around 135°F for medium-rare and 145°F for medium-well.

By following these steps, you can prepare an exquisite standing rib roast with smoky perfection.

Slow-Cooker Method

  • Prepare the rub for seasoning.
  • Coat the beef roast accordingly.
  • Sear it in a skillet for 8-10 minutes, turning occasionally.
  • Place it in the slow-cooker with onions and garlic at the bottom.
  • Cook on low heat for about 6-8 hours, or until meat thermometer shows 135°F for medium-rare.
  • Rest the roast for around 15 minutes before slicing.

To make this method successful, trimming fat before cooking and using a thermometer is crucial in enhancing both taste and texture of the meat.

Slow-Cooker Method has no equal when it comes to delivering softness and showcasing flavors effectively.

Slow-Cooker process is an efficient way of preparing a Standing Rib Roast with minimum hassle and maximum tenderness.

Here are the steps to follow:

Serving Standing Rib Roast

When it comes to presenting a Standing Rib Roast, there are a few crucial steps to follow:

  • Ensure that the meat is rested for at least 20 minutes after cooking.
  • Use a sharp knife to carve the meat against the grain and in thin slices.
  • Arrange them on a platter or serving dish with some fresh herbs for an appetizing presentation.
  • Next, serve with your chosen sides such as roasted potatoes and seasonal vegetables.
  • Finally, put out some condiments such as horseradish sauce or mustard on the table for guests to enhance their flavors.

For further appeal, garnish with seasonal fruits such as cranberries or pomegranates to add a pop of color to the plate.

Remember to keep proper hygiene by using clean utensils when handling meat and washing hands frequently throughout the preparation process.

Sides and Sauces

Sides and Accompaniments:

To balance and complement the rich flavors of a Standing Rib Roast, a carefully picked variety of sides and sauces can elevate your dining experience.

Here’s what you can serve with your Standing Rib Roast to bring out its deliciousness.

  • Roasted vegetables: Root vegetables like parsnips, carrots, and onions, roasted with herbs such as rosemary and thyme, make for a perfect side dish.
  • Creamed spinach: Mix wilted spinach leaves with cream cheese, garlic and heavy cream for a creamy flavorful side dish.
  • Mushroom sauce: Saute sliced mushrooms in butter until they turn fragrant and brown. Add beef stock to reduce it into a luscious sauce to serve alongside the roast.
  • Red wine gravy: Once you have roasted your meat, use the drippings from the pan along with red wine, flour, beef stock to make amazing gravy.

To add extra texture or flavor profile to your sides and sauces, consider mingling them yourself at home from tried-and-true recipes that complement the roast well.

Consider creating an ambiance or mood for your event that matches both visually appealing colors of food dishes prepared and music selection that goes well with hot winters.

A feast is incomplete without delectable embellishments.

Leftover Ideas

To make the most out of your Standing Rib Roast, consider these ideas for leftover meals.

  • Use the leftover roast to make sandwiches by slicing it thinly and placing between toasted bread with some cheese and condiments.
  • Dice the remaining meat into cubes and add it to stews or soups for a heartier meal.
  • Incorporate leftover roast beef into a stir fry dish or mix with your favorite veggies for a quick and easy meal.
  • Make use of any uncarved pieces of meat by grinding them up to use in spaghetti sauce, chili, or cottage pie.
  • Create a comforting bowl of ramen by adding slices of cooked rib roast along with some dried mushrooms, soy sauce, and green onions.

Consider these ideas for optimal leftovers with Standing Rib Roast.

When storing any leftovers correctly, remember that food lasts only as long as it is safe to eat.

To keep good quality leftover meat longer than 2-3 days in the refrigerator or freezer, you must ensure proper storage conditions.


Cooking a perfect standing rib roast requires careful preparation and attention to detail.

Start by selecting the right cut, preparing the meat by allowing it to come to room temperature, and seasoning it well with salt and pepper.

Then cook it in a preheated oven until it reaches an internal temperature of 125°F for rare or 135°F for medium-rare.

Once cooked, let the meat rest for at least 15 minutes before carving into thick slices.

Remember that cooking times vary based on meat thickness and oven temperature.

To ensure the best results, use a meat thermometer to check doneness accurately, avoid opening the oven door frequently during cooking, and baste the meat occasionally with its own juices.

You can also experiment with different seasonings or preparations like searing the roast in a pan before roasting it in the oven.

It’s also crucial to choose a high-quality cut of beef when preparing a standing rib roast.

Look for USDA prime or choice grades that have ample marbling and deep color.

Shop from reputable butcheries that ensure proper aging practices.

With these tips and tricks, you’ll be able to create an impressive standing rib roast that your guests will love.

Enjoy your delicious meal.