This reimagined approach transforms a traditional, slow-cooking classic into something far more efficient without compromising taste or texture. Rich and succulent, the roast boasts a seasoning blend that infuses every bite with robust flavor. As it roasts, the savory paste melds with the meat’s natural juices, building a beautifully crisp exterior. Ideal for special gatherings, this method ensures you’ll be savoring a tender, juicy cut of beef in less time than you ever thought possible.
If you’ve always assumed a standing rib roast requires hours in the oven, prepare to be pleasantly surprised. This streamlined technique delivers exceptional flavor, tenderness, and an irresistible crust, all while cutting down on cooking time. The secret lies in a dynamic seasoning blend that enhances the rich character of the beef, resulting in a show-stopping entrée perfect for holidays or any celebratory occasion. Impress your guests with a beautifully browned, mouthwatering centerpiece that lets you spend more time enjoying the meal and less time tending the oven.
Ingredients For savory standing rib roast
- 5 lb beef standing rib roast (about 2.3 kg)
- 1/2 c extra virgin olive oil (about 120 ml)
- 1 Tbsp coarse black pepper (about 6 g)
- 2 Tbsp chopped chive (about 6 g)
- 1 medium yellow onion (about 150 g)
- 8-10 cloves garlic (adjust to taste)
- 2 Tbsp Alderwood smoked salt (or substitute another smoked salt) (about 30 g)
- 1 Tbsp Mrs. Dash, no salt added (about 6 g)
- 2 tsp each thyme & rosemary (about 2 g each)
- 1 Tbsp Montreal steak seasoning (about 6 g)
How To Make savory standing rib roast
Test Kitchen Tips: If Alderwood smoked salt is unavailable, feel free to substitute any smoked salt you can source. Also, if you prefer a milder garlic flavor, reduce the number of cloves used.
- Allow the roast to come fully to room temperature for even cooking. Preheat the oven to 450°F (about 230°C).
- In a food processor, blend together all herbs, spices, onions, and olive oil to form a thick paste.
- Coat the entire surface of the roast—top, bottom, and sides—with the seasoning paste. Use all or as much as desired.
- Lightly spray a roasting pan or skillet with non-stick cooking spray. Position the roast bone-side down so that the bones act as a natural rack. Place in the oven at 450°F (230°C) and roast uncovered for 30 minutes.
- After 30 minutes, reduce the oven temperature to 325°F (about 165°C). Continue roasting until the internal temperature reaches 125°F (50°C) for rare, 140°F (60°C) for medium, or 170°F (80°C) for well. (Note: It’s generally recommended to avoid cooking a standing rib roast to well-done for the best flavor and texture.)
- Once it reaches the desired temperature, remove the roast from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute before carving.
- Slice into portions of your preferred thickness. Traditionally, a Yorkshire pudding might accompany prime rib, but feel free to serve it with any sides you love.
As you carve into this magnificent standing rib roast, savor the synergy of aromatic herbs, subtle smokiness, and the roast’s naturally rich character. This recipe proves that saving time doesn’t mean sacrificing taste. Whether accompanied by classic sides or innovative accompaniments, each tender, succulent bite offers a memorable dining experience. Host your next celebration with confidence, knowing you’ve discovered a reliable, flavor-forward technique that turns an elegant cut of beef into a truly unforgettable centerpiece. Enjoy every moment—and every mouthful.
