Chicken Free Standing Rib Roast

Total time12 hr 20 min

Prep time20 min

Cook time3 hr 30 min

4.9

(23)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!