Standing Rib Roast Recipe

Name: Standing Rib Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 bunch rosemary, leaves finely chopped; 3 cloves garlic, smashed and finely chopped; 1/2 teaspoon cayenne pepper; Extra-virgin olive oil; 1 8 -to-8 1/2-pound bone-in standing rib roast; Kosher salt; 1 onion, cut into 1/2-inch dice; 1 pound baby carrots, tops trimmed; 3 stalks celery, cut into 1/2-inch dice; 1 pound cremini mushrooms, stems removed, quartered; 1 cup dry red wine; 1 to 2 cups chicken stock; 2 bay leaves

Servings: persons

1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon cayenne pepper
Extra-virgin olive oil
1 8 -to-8 1/2-pound bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 stalks celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed, quartered
1 cup dry red wine
1 to 2 cups chicken stock
2 bay leaves

1
Preheat the oven to 450 degrees F. Combine the rosemary, garlic and cayenne in a small bowl.
2
Add enough olive oil until it becomes a loose paste.
3
Schmear the roast with the rosemary-garlic paste and really massage it into the meat.
4
Season generously with salt.
5
Put the onion, carrots, celery and mushrooms in the bottom of a roasting pan.
6
Toss with a little olive oil and salt to taste.Add the wine, 1 cup chicken stock and thebay leaves.
7
Put the roast on top of the veggies; roast until the meat is really brown and lovely, about 45 minutes.
8
Reduce the oven temperature to 350 degrees F; continue roasting, rotating the pan halfway through, until an instant-read thermometer inserted into the center of the meat reads 125 degrees F for medium rare or 130 degrees F for medium, another 2 hours 20 minutes.
9
During the roasting time, occasionally spoon some of the pan juices over the meat.
10
If the liquid level in the pan goes down too much, add the remaining 1 cup stock.
11
Remove the roast from the oven and transfer to a cutting board.
12
Let rest 15 to 20 minutes before carving.
13
Taste the veggies and season with salt, if needed.
14
Skim off any excess fat from the pan juices and remove the bay leaves.
15
Slice the roast and serve with the veggies.
16
Photograph by Kana Okada

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 bunch rosemary, leaves finely chopped, 3 cloves garlic, smashed and finely chopped, 1/2 teaspoon cayenne pepper, Extra-virgin olive oil, and more.

Yes, Standing Rib Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Standing Rib Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions