Oven roasted standing rib roast is a cut of beef that is usually served on special occasions. It’s expensive!
I used to steer away from more expensive cuts of beef for the fear of screwing them up.
My recipe is fool proof and will give you amazing results every time.
How to Make a Standing Rib Roast in the Oven
There are several methods, but my favorite is low and slow. Some will suggest that you cook the roast at a high temp for the first 20 minutes, then dropping the temperature down. However, I’ve found that results in an uneven cook when cutting the roast. I prefer to “reverse sear” in the oven, and finish the roast off at 550 degrees for 15 minutes to get that gorgeous color.
Is Prime Rib and a Standing Rib Roast the Same Thing?
Well, yes and no. They are both from the same cut, but the word “prime” refers to the grade of beef. Most regular grocery stores carry choice cuts (which is what I got at Mariano’s) which a step below prime and just as delicious, and more affordable. A prime rib roast would cost twice what I paid for the choice.
What do you need to make an oven roasted standing rib roast?
- an oven safe skillet or roasting pan
- a wire rack to cook the roast on (so that it doesn’t touch the pan)
- a meat thermometer
How long does it take to cook a 6 pound standing rib roast?
While I will tell you that it will take about 3 hours to cook a 6 pound standing rib roast, that is not what matters most. Cooking to temperature will ensure that you get great tasting beef every time. For this recipe, I am cooking the roast to 118 degrees, making sure to let it rest at least 45 minutes. After the initial rest, bump the temperature up to 550 degrees (or 500 if that’s as high as your stove goes) and reverse sear for 15 minutes. Because it already rested the initial 45 minutes, you’ll only need to rest an additional 10 minutes at this point. Then slice and enjoy!
I prefer a chimichurri sauce to this beef (even though a horseradish sauce is traditional) because it’s bright and let’s the beef shine.
Chimichurri
This chimichurri sauce is LOADED with garlic. It's great over a rich cut of beef like a standing rib roast.
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 12 cloves garlic, divided
- 1/2 cup avocado oil
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- zest of one lemon
- 1 teaspoon crushed red pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
Instructions
- In a blender, mix the parsley, cilantro, 6 cloves of garlic and 1/4 cup of the oil. Blend until combined.
- In a bowl, add the blender mixture with the remaining oil, vinegar, lemon juice, lemon zest, crushed red pepper, Dijon mustard and salt.
- Mix until combined. Serve over beef, chicken, or even roasted vegetables.
- Will stay fresh in the fridge for up to a week.
Notes
If you are on the Weight Watcher plan, click here to add this to your WW tracker. It's 3 points per tablespoon.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 104mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g
You can also make your own au jus to spoon over the beef – so good!
Homemade Au Jus
This is a quick and easy au jus for roast beef.
Ingredients
- 1 cup beef broth
- 1 tablespoon I Can't Believe It's Not Butter Light
- 1 tablespoon A1 steak sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared horseradish
- 1 tablespoon Italian seasoning
- 1/2 teaspoon black pepper
- (optional - 1/2 teaspoon crushed red pepper)
- salt to taste
Instructions
- Bring all the ingredients to a boil in a small pot. Spoon over cooked roast beef.
Notes
Click here to see track the WW points. It is 1 point per 1/4 cup, but you can have 1/2 cup for 1 point as well.
Oven Roasted Standing Rib Roast
Standing rib roast is an expensive cut of beef, but great for a special occasion. My method is fool proof and you'll get amazing results every time.
Ingredients
- 6 pound standing rib roast (which is usually 2 ribs)
- 4 cloves garlic, chopped
- 3 tablespoons fresh rosemary, chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons avocado oil spray
- salt and pepper
Instructions
- Heat oven to 250 degrees.
- Mix the garlic, rosemary, Dijon mustard, and oil together.
- Liberally salt and pepper all sides of the beef.
- Rub the mustard mixture on the beef.
- Bake at 250 until it reaches an internal temperature of 118 - this could take up to 3 hours but we are cooking to temperature, not for time.
- Let rest 45 minutes.
- Heat oven to 550 (or 500 if your oven doesn't get that hot) and cook for 10 minutes to reverse sear.
- Let rest 10 minutes.
- Slice and enjoy!
That first slice though!
Sorry, I just had to look at that photo once more! If you love beef as much as I do, check out my beef category – I have SEVENTEEN pages of beef recipes!
If you make this recipe, I’d appreciate it if you would review the recipe – it helps my standing on Google. Thank you for your support!
Hello!
The chimichurri recipe calls for 12 garlic cloves (divided). Step one calls to blend 6 of the cloves, but I don’t see a mention of what to do with the other 6 cloves. Can you clarify please? Thanks!
I am sorry that I missed this comment!
I roughly chop the remaining 6 cloves of garlic and add that to the chimichurri – so sorry about that!
Why do you let it rest for 45 before raising the temperature to brown it?
Hi Sharon! You have to let the meat rest to redistribute the juices – if cut too soon, all the juice is on the cutting board, not in the beef.