Garlic Herb Standing Rib Roast

This standing rib roast is packed with flavor thanks to a savory garlic and herb crust. Roasted low and slow, then finished with a high-heat blast for a beautifully browned crust, it’s a classic centerpiece perfect for any holiday table.

Ingredients:

• 4 lb. standing rib roast (about 2 bones)

• 1 tbsp kosher salt

• 1½ tsp freshly ground black pepper

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, finely chopped

• 2 tbsp olive oil or softened butter

• 1 tsp Dijon mustard (Optional, but helps the herb crust stick and adds depth)

Preparation:

1. Prep the roast one day ahead if possible. Pat the roast dry with paper towels. Season generously all over with salt and pepper. Place uncovered in the refrigerator overnight to dry-brine (optional, but recommended for the best crust and flavor).

   
   

2. About 1½–2 hours before cooking, remove the roast from the refrigerator to bring it to room temperature.

   
   

3. Preheat oven to 250°F. Set a rack in the center of the oven and place a wire rack inside a roasting pan or on a rimmed baking sheet.

   
   

4. In a small bowl, mix garlic, rosemary, thyme, olive oil (or butter), and Dijon mustard (if using) into a paste. Rub the mixture all over the roast, including the ends and between the bones if possible.

   
   

5. Place the roast bone-side down on the rack. Roast low and slow until it reaches an internal temperature of your preference: 120°F for rare or 125°F for medium-rare. This will take about 2 to 2½ hours, depending on your oven. Use a meat thermometer for accuracy.

   
   

6. Remove the roast from the oven and tent loosely with foil. Let it rest for 20–30 minutes. While it rests, increase oven temperature to 500°F (or use broil setting).

   
   

7. Return the roast to the oven for 6–10 minutes to brown the crust (or broil for 2–3 minutes, watching closely). Remove when the outside is deeply golden and crisp.

   
   

8. Carve and serve. Slice between the bones to serve bone-in portions, or remove the bones and slice into thick slices.

*Notes and suggestions:

• We love serving this with a vibrant chimichurri sauce to cut through the richness of the beef.