Description
This showstopper standing rib roast is a feast fit for royalty. With a crust of butter, herbs, garlic, and pepper sealing in every juicy bite, it’s the perfect centerpiece for holiday gatherings or high-stakes dinners. The secret? A double-size roast, garlic infusion, and a touch of Dijon for richness.
Ingredients
1 (20-pound) bone-in standing rib roast (7 bones)
4 tablespoons kosher salt
1 cup unsalted butter, softened
6 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh thyme
6 cloves garlic, minced
2 tablespoons Dijon mustard (adds depth)
1 tablespoon cracked black pepper (or to taste)
Optional: zest of 1 lemon (for brightness)
Instructions
Remove roast from fridge 1–2 hours before roasting to bring to room temperature.
Preheat oven to 450°F (230°C).
Mix butter, rosemary, thyme, garlic, mustard, lemon zest (if using), salt, and pepper into a thick herb paste.
Rub the entire roast generously with the mixture, pressing it into the surface and between the bones.
Place roast bone-side down in a roasting pan with a rack.
Roast at 450°F for 20 minutes, then reduce heat to 325°F (165°C) and roast for ~3.5–4 hours (15–17 minutes per pound for medium-rare).
Use a meat thermometer—target 125°F (52°C) for medium-rare (it will rise to 130–135°F as it rests).
Rest the roast for at least 30–40 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 600 kcal / Serving
- Sodium: 900mg / Serving
- Fat: 20g / Serving
- Protein: 50g / Serving