How to Cook a Standing Rib Roast
Feed a crowd with an impressive standing rib roast.
A holiday roast feeds a crowd, fills the house with savory, meaty aromas, and is mostly hands-off, freeing you to prepare side dishes or spend time with guests. Bone-in roasts take longer to cook but deliver more flavor. We'll show you how to prepare a delicious standing rib roast in three easy steps.
Use a sharp knife (boning or thin utility knives work well) to remove most of the fat from the exterior of the roast—leave about 1/8 inch on to help keep it moist. Let the roast stand at room temperature for 1 hour: This promotes even cooking and a desirable pink color throughout each slice.
Sprinkle with salt and pepper, then rub the meat with a flavorful mixture of herbs, spices, and condiments. In this recipe, we use bold and tangy Dijon mustard, garlic, herbs, and olive oil. Besides adding sharp flavor notes, the mustard helps the garlic and herbs adhere to the meat.
Let the roast stand at room temperature at least 20 minutes before carving so the juices don't gush out when you slice (and leave you with bone-dry meat).
To carve: Remove the bones by slicing along their contour, between the meat and the bone. Then slice meat crosswise, against the grain.
Large bone-in roasts always make holiday meals feel special. This one, with only seven ingredients, is easy as can be. About 2 hours of roasting yields medium-rare perfection with a crusty exterior that will elicit oohs and aahs when you slice it at the table.
Yorkshire pudding, a holiday classic for generations, derives its name from the Yorkshire region of northern England. Let the roast rest while you finish the sauce and make the puddings; it will be easier to carve.