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Foolproof Standing Rib Roast with Garlic Herb Crust

Close-up of a perfectly cooked standing rib roast, sliced to show a medium-rare interior and herbed crust.
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A reliable method for cooking a tender, juicy standing rib roast to a perfect medium-rare, featuring a flavorful garlic and herb crust.

Ingredients

Scale
  • 1 bone-in standing rib roast (about 5-7 lbs)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1/2 cup beef broth (for pan drippings)

Instructions

  1. Remove the roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, and olive oil to form a paste.
  4. Pat the roast dry with paper towels. Rub the Dijon mustard evenly over the entire surface of the roast.
  5. Press the herb and garlic paste firmly onto the mustard coating on all sides.
  6. Place the roast, fat side up, in a roasting pan. Add the beef broth to the bottom of the pan.
  7. Sear the roast at 450 degrees Fahrenheit for 15 minutes.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare (this usually takes about 13-15 minutes per pound after the initial sear). Use a meat thermometer inserted into the thickest part, avoiding the bone.
  9. Remove the roast from the oven when it reaches 125 degrees Fahrenheit. Tent it loosely with foil.
  10. Let the roast rest for at least 20 to 30 minutes before carving. The internal temperature will rise to about 130-135 degrees Fahrenheit during resting.
  11. Carve between the bones and serve immediately.

Notes

  • For easier carving, ask your butcher to ‘French’ the bones (trim meat from the ends of the bones).
  • If you prefer a crispier crust, you can briefly place the roast under the broiler for the last 2 minutes of cooking, watching carefully to prevent burning.
  • Use the pan drippings to make a simple gravy or au jus.

Nutrition

Find it online: https://kitchnkudos.com/standing-rib-roast-recipe-perfect-medium-rare/