Standing Rib Roast Recipe (Perfect Every Time!)

A show-stopping roast that’s tender, juicy, and full of rich flavor! This standing rib roast is seasoned with garlic, rosemary, and thyme, then roasted to perfection for a crisp, caramelized crust and buttery interior. Even home cooks can master this recipe!

Serve with crispy Brussels sprouts and homemade dinner rolls. You’ll also love my small prime rib roast.

Quick Look at This Recipe

• Prep Time: 30 min
• Cook Time: ~12-16 min per pound (depending on doneness)
• Servings: 6–8
• Dietary Info: Gluten-free, dairy-free (if using olive oil), naturally high-protein
• Method: Herb-rubbed standing rib roast in oven
• Technique: Let meat come to room temp → apply rub → roast → rest → carve
• Flavor/Texture: Rich rib roast with crusty herb & garlic exterior, juicy interior

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Ingredients You’ll Need

Standing Rib Roast:

• Bone-in prime rib (also called standing rib roast) — choose a well-marbled cut for the most tender, flavorful results.

What to Look For When Buying Prime Rib: Choose a bone-in roast (for flavor and moisture) with good marbling; those thin streaks of fat melt into the meat as it cooks, keeping it juicy and tender. Ask your butcher for the center-cut ribs (ribs 6–9), often called the “eye” of the rib, for the most even cooking and best presentation.

Garlic-Herb Rub:

• Fresh rosemary, thyme, and minced garlic — the classic trio that gives the roast its signature aroma and depth.
• Extra-virgin olive oil — helps the herbs adhere and creates that golden crust.
• Coarse salt and freshly ground black pepper — the essentials for seasoning the beef perfectly.

For the Roasting Pan:

• Beef broth, water, and a splash of red wine — keep the bottom of the pan moist and collect flavorful drippings for a rich jus.
• Onion — adds a subtle sweetness to the pan juices as the roast cooks.

See the recipe card for exact quantities.

Substitutions and Variations

• Grade of beef: If “prime” grade is unavailable, a high-quality “choice” bone-in rib roast will still give excellent results just look for good marbling. You’ll love my Oven Baked Pot Roast.
• Bone-out option: If you have a boneless rib roast, the same timing and technique largely apply—just elevate the roast on a rack and reduce time slightly (bones add insulation). Try my Porchetta Recipe (Italian Pork Roast).
• Herb rub flavour tweaks: You can substitute or add 1 tablespoon Dijon mustard to the rub for a tangy crust, or include a pinch of smoked paprika for subtle smokiness.

How Long Do You Cook A Standing Rib Roast?

Doneness Final Temp After Rest Approx Min / Pound*

• Rar: e 125–130 °F ~12 min/lb
• Medium-Rare: 130–135 °F ~14 min/lb
• Medium: 135–145 °F ~15-16 min/lb

*These are approximate. Always rely on the meat thermometer to provide the accurate internal temperature rather than time alone.

How To Make Standing Rib Roast

This is a step-by-step photo overview of this stunning prime rib recipe; the full instrcutions are in the recipe card below.

Step #1:

Prepare the roast: Remove the roast from the refrigerator and let it come to room temperature for at least 2 hours before cooking. This ensures even cooking from edge to center.
Make the herb rub: In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, and olive oil. Mix until it forms a fragrant paste.

Step #2: Season the roast: Pat the roast dry with paper towels. Rub the garlic-herb mixture generously all over the meat, coating the top, sides, and ends.

Step #3: Set up the roasting pan: Place the quartered onion in the bottom of a large roasting pan. Pour in 3 cups beef broth, 3 cups water, and ½ cup red wine (optional but highly recommended). Set a roasting rack over the pan and place the roast bone-side down on the rack.

Step #4: Roast the meat: Preheat the oven to 450 degrees F. Roast the meat uncovered in the hot oven for 15-20 minutes at high heat to develop a golden-brown crust. Then reduce the oven temperature to 325°F (160°C) and continue roasting.

Step #5: Use these general times as a guide (per pound):
Rare: 12 min/lb
Medium Rare: 14 min/lb
Medium: 15–16 min/lb
The most accurate method is using an instant-read thermometer. Remove the roast when it’s 10°F below your target doneness to allow for carryover cooking: Rare: 115–120°F (final temp 125–130°F) Medium-Rare: 120–125°F (final temp 130–135°F) Medium: 125–135°F (final temp 135–145°F).

Rest before slicing: Transfer the roast to a cutting board, cover loosely with foil, and let it rest for at least 20–30 minutes before carving. This allows the juices to redistribute and keeps the meat tender.

Step #6:
Optional: Make the pan sauce: While the roast rests, skim fat from the pan juices. Place the roasting pan on the stovetop over medium heat and simmer the drippings for 5–10 minutes to concentrate flavor—strain before serving.
Enjoy! Slice and serve your standing rib roast with creamy mashed potatoes, homemade gravy, and a side of roasted vegetables or Yorkshire pudding for a traditional holiday meal. Make my leftover prime rib sandwich with leftovers!

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