Standing Rib Roast
This standing rib roast delivers a show-stopping holiday centerpiece with a golden herb crust and perfectly pink, tender interior. Using a two-temperature roasting method and a rich garlic-herb butter, this bone-in ribeye roast achieves steakhouse-quality results at home.
Ingredients
Instructions
Preheat the oven to 450°F. Remove the standing rib roast from the refrigerator 60 minutes before cooking. Season all sides generously with salt and pepper and place in a roasting pan with bones down and fat cap up.
In a food processor, combine thyme, rosemary, garlic, shallot, 3 tablespoons olive oil, butter, salt, and pepper. Pulse until a thick herb paste forms.
Spread the herb paste generously over the entire roast, massaging it into all surfaces.
Roast at 450°F for 30 minutes. Without opening the oven door, reduce temperature to 325°F and continue roasting for 80–90 minutes until internal temperature reaches 110–115°F.
Toss baby potatoes with remaining olive oil, salt, and pepper. Add them to the roasting pan about 45 minutes before the roast is finished.
Remove roast and potatoes from the oven and let rest for 10–15 minutes. Slice between bones or carve and serve with potatoes and horseradish sauce.
