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Standing Rib Roast

Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado
  • Total Time
    Prep: 5 min. Bake: 2-1/4 hours + standing
  • Makes
    10 servings


  • 3 teaspoons lemon-pepper seasoning
  • 3 teaspoons paprika
  • 1-1/2 teaspoons garlic salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon cayenne pepper
  • 1 bone-in beef rib roast (6 to 7 pounds)
  • 2 cups beef stock


  • Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.
  • Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
  • Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.

Test Kitchen Tips
  • To separate the fat from the drippings with ease, try this tool from OXO ($14).
  • Don't rush the resting time. Carving the meat too early can cause the roast to lose its juiciness. The meat will still be plenty warm for serving, but if you're worried, tent with foil.
  • Check out more tender, juicy roast recipes.

  • Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
    Nutrition Facts
    4 ounces cooked beef with about 3 tablespoons jus: 322 calories, 18g fat (7g saturated fat), 0 cholesterol, 438mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 37g protein.

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    • Shirley
      Apr 12, 2020

      I plan to make this today but am unsure about time. Don’t have an oven safe meat thermometer and can’t get out to get one with this homebound order. Anyone have advise?

    • tomo805
      Mar 29, 2020

      I made this today for our 28th anniversary dinner. We are in the middle of this corona virus pandemic and not able to venture out. I had a 6 lb bone in roast from Aldis, of all places. the only change I made was that I used a rub that I had on hand. my wife was astounded by the results. This was a great find! I plan to make this for a group of 8 of us in Aruba this late summer, if things are back to normal. What a great meal it will be for them. 135 internal temp was perfect. Thank you for this great recipe.

    • cflores6
      Aug 2, 2015

      I made this last Christmas and it was a huge hit. I will definitely be making it again this year. The seasonings really bring out the flavor in the roast.

    • linolson
      Dec 26, 2014

      Traditionally we have a standing rib roast for Christmas dinner and consider it part of a perfect meal with only a little garlic added to the au jus. So I did wonder about using the herb & spice rub. At the dinner table the first word was "wow" and "WOW" again from all. The cayenne pepper knocked the juice up a notch or two without making it too spicy. My husband says the cold left overs in a sandwich are wonderful too. I think this dish is the new family tradition.I would like to say something in addition about using these comment boxes to question the necessity of the recipe. That's not in the spirit of this TOH community forum. Don't knock it before you've tried it.

    • flojim
      Dec 23, 2014

      This sounds great but I have read a dozen recipes for Rib Roast and got a dozen different temperature variations to cook it and they all say theirs is the best. Very confusing b/c it is an expensive piece of meat. I have a 10#, will figure it out.

    • kathidahl
      Dec 15, 2014

      Looks fabulous...I was going to make this for Christmas family dinner.....till I saw the price of the piece of meat...Yikes..there are a lot of us...

    • 3goldilocks
      Apr 28, 2014

      I totally agree with Weems Grnadma -how could you improve on the taste of a standing rib roast!! Salt and I so add pepper but that's it --DELICIOUS

    • tcarver
      Sep 21, 2013

      Very tasty and easy.

    • purplechiledog
      Jul 9, 2013

      No comment left

    • Weems Grnadma
      Mar 25, 2013

      Will cook 10# standing rib roast for Easter as I do for every holiday. What I don't understand is putting anything at all on the meat itself. It is perfect just with salt on it when sliced. And using a state of the art thermometer I stop a large roast cooking at 130° and tent it for 20or 30 minutes for med/rare. Friends ask about the wonderful flavor and I tell them it is totally undoctored. And amazingly cooking the roast from frozen works perfectly at around 45 min./ per lb. The kitchen smells wonderful and one grandson drives 3 hours to get here for the roast beef dinners. Much as I enjoy rosemary this roast doesn't need it. And heaven forbid lemon pepper! at 81 I am indeed set in my ways.