Standing Rib Roast Recipe
Servings: 8 servings
Ingredients
- 6 pound bone-in rib roast trimmed and tied (by butcher)
- Kosher salt and pepper to taste
- 6 tablespoons butter softened
- 1 tablespoon Dijon mustard
- tablespoon Worcestershire sauce
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary leaves minced
Instructions
- Preheat the oven to 450°F.
- Place the rib roast, bone-side down, and fat-side up in a roasting pan that has been oiled. Season with salt and pepper.
- Place your thermometer in the thickest part of the roast being careful not to touch any bone.
- Sear the roast for 20 minutes in the hot oven. When done, remove from oven.
- While the roast is searing, mix the butter, mustard, Worcestershire sauce, garlic, rosemary, pepper, and salt in a bowl.
- When the roast is done searing, slather the butter paste over the sides and top of the roast.
- Lower the oven temperature to 350°F. and return the roast to the oven.
- Continue roasting until the thermometer reaches around 118°F. for medium rare.
- Remove the roast from the oven, place on a cutting board, cover with aluminum foil and let rest for about 20 minutes or until the internal temperature rises up to 125°F.
- Slice the rib roast, plate and serve.
Notes
The rib roast needs to come to room temperature before cooking. This can take 1 to 2 hours out of the refrigerator.
The larger your roast, the more carryover cooking will occur. In a smaller roast, the temperature may only rise 5 degrees. With a larger roast, you could get as much as 10-15 degrees in carryover cooking, so plan accordingly when setting your target temperatures.