Standing Rib Roast

To prepare a fantastic roast, you don’t need much of a recipe—or even much skill. Just work with a trusted butcher to get the best possible meat, season it up generously with salt and pepper, and follow the foolproof formula below. Don’t forget to bring the roast to room temp before cooking, use an accurate meat thermometer  and always let it stand for 20 minutes before carving.


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1 3 rib (6–7 pounds) standing rib roast
kosher salt
freshly ground black pepper

Preheat oven to 500°

  1. Rub the salt and pepper over the roast.
  2. Place the beef (fat side up, ribs down), on a v-shaped rack in a roasting pan.
  3. Insert a meat thermometer into the thickest part of the roast being careful not to touch the bones.
  4. Sear for 20 minutes in the 500° oven.
  5. Lower the heat to 350° and cook the roast for 18 minutes per pound of meat for medium-rare results (130°F to 135°F).NOTE: Start checking the temperature approximately 30 minutes before estimated finish so as not to overcook.
  6. Remove the roast from the oven when the temperature reads 125-degrees (rare) and let it sit for 20 minutes before carving. It will continue cooking as it rest becoming a perfect medium-rare. Do not skip this resting step, or all the juices escape and the meat becomes dry and much less flavorful.
Preparation Time: 
2 1/2 hours.