Garlic Herb Roasted Standing Rib Roast Tips, FAQ & printable recipe

Tips for success

To achieve an exceptionally crispy and flavorful crust, consider salting the standing rib roast the night before cooking if desired. Generously season the meat, place it on a wire rack set inside a baking sheet, and leave it uncovered in the refrigerator overnight.

This dry-brining process draws moisture out of the surface skin, allowing the seasoning to penetrate deep into the meat while ensuring the exterior dries out completely for a superior sear.

When applying the garlic-herb butter, ensure the roast is patted completely dry with paper towels beforehand. Any moisture left on the surface of the beef will cause the butter to slip off rather than cling to the meat.

If the butter paste seems too soft or starts melting during application, briefly place the coated roast in the refrigerator for ten minutes to firm up the butter before placing it into the hot oven.

Variations

• Spicy Garlic Herb Roast: Add one teaspoon of crushed red pepper flakes or cayenne pepper to the herb butter mixture for a subtle, warming kick.
• Citrus Herb Roast: Incorporate the finely grated zest of one lemon into the garlic-herb butter paste to cut through the richness of the beef.

Storage and make-ahead

Fridge

Store leftovers in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 to 4 days.

Freezer

Wrap sliced beef tightly in plastic wrap and foil, then freeze in an airtight container for up to 2 to 3 months.

Reheat

Reheat slices gently in a 250°F (120°C) oven with a splash of beef broth covered in foil until warmed through.

Leftover roasted standing rib roast should be cooled to room temperature for no more than two hours before being stored. Wrap the remaining roast tightly in plastic wrap or heavy-duty aluminum foil, or place it in an airtight container to prevent it from drying out. Store the wrapped leftovers in the coldest part of the refrigerator, where they will remain fresh and flavorful for up to three to four days.

While the roast itself must remain in the refrigerator until ready to cook, the garlic-herb butter can easily be prepared up to three days in advance. Mix the butter, minced garlic, and chopped herbs together, then wrap the mixture tightly in plastic wrap and store it in the refrigerator. Let the herb butter soften slightly in a cool place for a few minutes before spreading it over the cold roast.

Serving ideas

Presenting this garlic herb roasted standing rib roast is an event in itself. Place the rested roast on a large, dark wooden carving board, showcasing the beautiful caramelized herb crust.

Carve the beef into thick, generous slices right at the table, allowing guests to appreciate the juicy, pink interior. Serve each slice with a spoonful of the warm, savory pan juices collected from the bottom of the roasting pan.

This majestic roast pairs beautifully with classic steakhouse side dishes that complement its rich flavor. Consider serving it alongside creamy mashed potatoes, roasted root vegetables, or a crisp green salad with a tangy vinaigrette to balance the richness of the beef.

A side of traditional horseradish cream sauce or au jus made from the pan drippings adds a wonderful, sharp contrast that elevates every bite.

Frequently asked questions

Recipe card

Garlic Herb Roasted Standing Rib Roast

Prep 20 minCook 2 hRest 15 minTotal 2 h 35 minServes 6

Ingredients

• 7 lb standing rib roast
• 1/2 cup butter, softened
• 4 cloves garlic, minced
• 2 tbsp mixed herbs, finely chopped

Instructions

1. Remove the standing rib roast from the refrigerator exactly thirty minutes before cooking to take the chill off. Pat the entire surface of the meat completely dry with paper towels to ensure the garlic-herb butter adheres properly. Place the dried roast on a clean work surface.
2. In a small mixing bowl, combine the softened butter, minced garlic, and finely chopped mixed herbs. Mash the ingredients together with a fork until they form a smooth, uniform, and fragrant paste.
3. Using a spatula or clean hands, spread the garlic-herb butter paste evenly over the entire surface of the raw standing rib roast, coating the top, sides, and exposed meat thoroughly. Place the coated roast, bone-side down, on a wire rack set inside a heavy-duty roasting pan.
4. Preheat the oven to 450°F (230°C). Roast the beef at 450°F (230°C) for 15 minutes, then reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 145°F (63°C) on a meat thermometer. Remove the roast from the oven and let the meat rest for at least 3 minutes before carving to allow the juices to redistribute.
5. Transfer the rested roast to a solid wooden carving board. Using a long, sharp carving knife, carefully separate the roast from the bones and slice the tender beef into thick, uniform portions. Arrange the slices on a serving platter and spoon the warm pan juices over them before serving.

Contains: milk

Estimated nutrition per serving

Calories

810

Protein

70 g

Carbohydrates

2 g

Fat

58 g

Fiber

0.5 g

Sugar

0.2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.