This is the main content.
Herb-Rubbed Standing Rib Roast
Recipes
Herb-Rubbed Standing Rib Roast
8 servings
2 hours, 15 minutes total (Active 20 minutes)

Ingredients

  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 standing rib roast (4–5 lb)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly ground black pepper

Steps

    1. Preheat oven to 425°F. Chop rosemary and thyme finely. Place roast on rack in medium roasting pan. Rub roast with oil, then season on all sides with rosemary, thyme, salt, and pepper (wash hands). Bake 20 minutes until browned.
    2. Reduce oven to 350°F; bake 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 660, Total Fat 54g, Sat Fat 21g, Trans Fat 0g, Chol 145mg, Sodium 830mg, Total Carb 0g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 39g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 10%