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Foolproof Garlic Herb Standing Rib Roast with Reverse Sear

Close-up of a juicy standing rib roast, sliced to show medium-rare interior and herb crust.
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Create an impressive, juicy, and tender centerpiece roast for your special occasion using this straightforward garlic herb standing rib roast recipe featuring the reliable reverse sear method.

Ingredients

Scale
  • 1 (4 to 6 pound) bone-in standing rib roast (prime rib)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon Dijon mustard

Instructions

  1. Remove the roast from the refrigerator 3 hours before cooking. Pat the roast completely dry with paper towels.
  2. In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, softened butter, and Dijon mustard to create the herb paste.
  3. Rub the entire surface of the roast evenly with olive oil. Season generously all over with kosher salt and black pepper.
  4. Spread the garlic herb paste over the entire roast surface.
  5. Preheat your oven to 250 degrees Fahrenheit. Place the roast, fat side up, on a wire rack set inside a roasting pan. Do not cover the roast.
  6. Cook using the reverse sear method: Roast until the internal temperature reaches 115 degrees Fahrenheit for rare, or 120 degrees Fahrenheit for medium-rare. This usually takes about 1.5 to 2 hours, depending on size. Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone.
  7. Remove the roast from the oven and let it rest on the counter for 20 minutes while you increase the oven temperature to 450 degrees Fahrenheit.
  8. Return the roast to the 450 degrees Fahrenheit oven. Sear for 8 to 12 minutes, or until a deep brown crust forms. Monitor closely to prevent burning.
  9. Remove the roast from the oven when the internal temperature reaches 125 degrees Fahrenheit (for rare) or 130 degrees Fahrenheit (for medium-rare).
  10. Tent the roast loosely with foil and let it rest for at least 20 minutes before slicing. The internal temperature will rise during resting.
  11. Slice between the bones to serve your tender roast beef centerpiece.

Notes

  • For a truly juicy roast recipe, do not skip the resting period; this allows the juices to redistribute.
  • If you prefer a bone-in rib roast that cooks faster, consider a smaller cut or use a higher initial low temperature, like 275 degrees Fahrenheit.
  • Save the drippings from the pan to make a savory pan gravy for your holiday roast beef.

Nutrition

Find it online: https://daisyrecipe.com/standing-rib-roast-garlic-herb-recipe/