Standing Rib Roast
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Learn more →Ingredients
8 servings
- 1 bone-in standing rib roast (4 bones, about 8–9 lb), chine bone removed by butcher
- 2 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
For the jus
- 2 cups low-sodium beef broth
- 1 tbsp unsalted butter
Instructions
- 1
Pat the rib roast completely dry with paper towels. In a small bowl, stir together the kosher salt, black pepper, minced garlic, rosemary, thyme, and olive oil to form a paste. Rub the paste all over the roast, pressing it firmly into the fat cap and between the bones. Set the roast bone-side down on a rack in a roasting pan and refrigerate, uncovered, for at least 8 hours or overnight.
- 2
Remove the roast from the refrigerator and let it stand at room temperature for 1 hour before roasting. Position an oven rack in the lower third of the oven and preheat to 450°F (230°C).
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