Description
This juicy bone-in standing rib roast is expertly seasoned and slow-cooked for maximum flavor and tenderness.
Ingredients
Scale
- 1 (6-pound) bone-in standing rib roast (fat trimmed to about 1/2 inch)
- to taste kosher salt
- to taste freshly ground black pepper
- 4 tablespoons unsalted butter (softened)
- to taste fresh rosemary and/or thyme
Instructions
- Before you begin (important timing notes): This recipe is mostly hands-off, but it does need a little planning ahead. Please take a moment to read through the steps so you can give the roast the time it needs. The roast should be prepared 24 hours ahead for the best flavor and texture. Allow it to rest at room temperature for about 2 hours before cooking. Cooking time is approximately 3–4 hours, depending on oven temperature and roast size. Remember, the long rest (30–60 minutes) happens before the final sear, and the final sear is quick (5–10 minutes), followed by a short rest before slicing. If you follow the full 24-hour dry-salting step, plan on about 30 hours from start to serving.
- Seasoning (ideally 24 hours ahead): Generously season the rib roast on all sides with kosher salt. Place the roast on a rack set over a baking sheet and refrigerate loosely covered to allow air circulation so the surface can dry and the salt penetrate deeply into the meat. This step is essential for flavor and for developing a good crust later.
- Preparation before roasting: Remove the roast from the refrigerator around 2 hours before cooking to allow it to come to room temperature. If using the butter option, mix the softened butter with freshly ground black pepper and optional herbs, then slather evenly over the roast. If not using butter, simply season the roast generously with black pepper.
- Prepare for roasting: Preheat the oven to 200°F–225°F. Place the roast fat side up on a roasting rack set in a large roasting pan, or on a wire rack set inside a rimmed baking sheet. Insert a meat thermometer into the thickest center portion of the roast, avoiding the bone.
- Low-temperature slow roast: Place the roast in the oven and roast until the internal temperature reaches your preferred level. For reference: Rare: pull at 120–125°F; Medium-rare: pull at 130°F; Medium: pull at 135°F; USDA recommended minimum: 145°F. Total cook time will typically be 3 to 4 hours, but always rely on temperature, not the clock.
- Resting (critical for juicy meat): Remove the roast from the oven and place it on the counter, tented lightly with foil. Let it rest at room temperature for 30 to 60 minutes to allow juices to redistribute.
- High-temperature searing: Increase the oven temperature to 450-500°F. This step can produce smoke, so take precautions as needed. If excessive fat has collected in the roasting pan, transfer the roast to a clean pan. Once the oven is fully preheated, return the roast to the oven and sear for 5 to 8 minutes, just until a deep brown crust forms.
- Final rest and serving: Remove the roast from the oven and let it rest for a few minutes. Carve into slices and serve immediately.
Notes
- For maximum flavor, allow the roast to dry-salt for the full 24 hours.
- Oven temperatures may vary, so adjust cooking times accordingly.
- Prep Time: 24 hours
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 0g
- Sodium: 120mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg