Standing Rib Roast

Food

December 19, 2024

For many families, Standing Rib Roast is the centerpiece of the holiday table and a tradition repeated year after year. This standing rib roast recipe is perfect for any occasion when you want to impress—rosy pink, supremely tender, and richly flavored, but also incredibly easy to make.

The quintessential Christmas roast.

While beef tenderloin, Braised Short Ribs, and Rack of Lamb all qualify as Christmas roasts, I think the standing rib roast is the absolute classic Christmas main dish.

Standing rib roast is a large cut of beef from the primal rib section of the cow. It’s typically roasted whole, with the bones still attached. Roasting the beef with the bone not only adds flavor to the meat but also makes for a striking presentation when served. In other words: it’s fancy.

And in case “”fancy” makes you think it must be complicated, you should know: standing rib roast is an absolute dream to make. It’s delectable, indulgent, and flavorful even before you add anything to it, and supremely tender and juicy when cooked properly. (And you will cook it properly if you follow my recipe!)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Standing Rib Roast. You want the bone in; ask the butcher not to separate the ribs. Plan on one pound per person if you’re only making a handful of side dishes. For a full holiday feast—especially one serving both children and adults—you can get away with less, but I’d still buy at least 1/2 pound per person. If you really want to splurge, go for dry-aged beef.
Dijon Mustard. The base of a flavorful standing rib roast seasoning, mustard adds punchy flavor while still letting the succulent beef shine.
Garlic. Mince it finely with a knife or push it through a garlic press.
Lemon Juice. Use freshly squeezed; you’ll put the whole lemons to use in this recipe.
Rosemary. A classic pairing with roast beef.
Onions. The onions infuse the prime rib with flavor, and the prime rib infuses the onions with flavor. Symbiosis! You can add other veggies to the roasting pan too, like parsnips and carrots. DELISH!

Ingredient Note

The name “standing rib roast” comes from the fact that the roast is cooked standing on the rib; the other name for this cut is prime rib, which denotes not the USDA grade of the beef, but the part of the cow it comes from. (In other words, prime rib doesn’t mean USDA Prime Beef, just that it’s cut from the primal rib area.)

recipe for the best beef standing roast with seasoning

What to Serve with Standing Rib Roast

Any of your favorite holiday sides will pair well with this recipe. It’s really hard to go wrong!

Leftover Ideas

Use leftovers to make roast beef sandwiches—you can heat the beef slices or eat them cold. I also like serving leftovers alongside Creamy Polenta or Butternut Squash Risotto.

Call it Christmas roast, prime rib or just roast beef, standing rib roast is tender, juicy and flavorful. It’s surprisingly easy to make too!

Cook ModePrevent your screen from going dark

1 standing rib roast* bone-in (4 pounds, 2 ribs)
1 ½ tablespoons kosher salt
1 teaspoon ground black pepper
3 tablespoons Dijon mustard
3 garlic cloves minced (about 1 tablespoon)
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice about ½ medium lemon
¼ cup rosemary leaves finely chopped
2 medium onions peeled and quartered

Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking.
Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary (reserve the juiced lemon for roasting if desired). Spread the mustard mixture all over the meat.
In a large cast-iron skillet or a roasting pan, place the onions (if you like, you can add the juiced lemon half, as well as the unused lemon half if you have it). Place the meat on top, bone side down.
Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving with the pan juices and onions.

*For larger parties (more than 6 people), get a 4-rib roast, which will be around 8 pounds. Leave it at room temp for 2 hours before roasting instead of 1. Double all mustard sauce ingredients. After you lower the oven temp to 350°F, cook for 1 to 1½ hours, checking the meat every 10 minutes after it’s been in for an hour.
*Ask the butcher not to separate the ribs. You can have it trimmed if you want, but it’s not necessary and the fat really enriches the dish and the onions underneath.
TO STORE: Wrap leftovers in foil or plastic wrap, or place them in an airtight container. Refrigerate for up to 4 days.
TO REHEAT: Place slices of the standing rib roast in a baking pan with a few tablespoons of broth. Cover with foil and warm it in a 250 degree F oven until the meat is heated through.
TO FREEZE: You can freeze the meat, but it will likely dry out a bit, so it’s not ideal. Be sure to wrap it very well. Thaw it in the refrigerator, then reheat according to the instructions above.

Serving: 1(of 6)Calories: 970kcalCarbohydrates: 6gProtein: 42gFat: 86gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 39gTrans Fat: 0.002gCholesterol: 183mgPotassium: 758mgFiber: 2gSugar: 2gVitamin A: 40IUVitamin C: 6mgCalcium: 54mgIron: 5mg

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