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Standing Rib Roast

Rated as 4.66 out of 5 Stars

"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"
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2 h 35 m servings
Original recipe yields 10 servings


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  1. Combine lemon pepper, paprika, garlic salt, rosemary and cayenne pepper; rub over roast. Place roast with fat side up in a large roasting pan. Insert a meat thermometer. Bake, uncovered, at 325 degrees F until roast reaches desired doneness. Allow 25-27 minutes per pound for medium-rare (145 degrees F on thermometer), 27-30 minutes for medium (160 degrees F) and 32-35 minutes for well done (170 degrees F). Remove to serving platter and keep warm. Let stand 15 minutes before carving. Pour meat juices from roasting pan into a glass measuring cup; skim off fat. Add boiling water and bouillon to roasting pan and stir to remove drippings. Stir in meat juices. Serve with the roast.


Read all reviews 32
  1. 38 Ratings

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Most helpful positive review

cooked first 30 min at 425 degrees. reduce to 325, cooked addtl 20 min per lb, in additon to the 30 min at 425. good stuff!

Most helpful critical review

It Was Ok, But there Are Issues. Some Water, Stock, Wine Or A Combination Should Be Added To The Pan To Keep The Drippings From Burning. Some Oil On The Out Side Would Help Retain Moisture. Mayb...

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cooked first 30 min at 425 degrees. reduce to 325, cooked addtl 20 min per lb, in additon to the 30 min at 425. good stuff!

Excellent recipe, my husband gobbled it up.The only thing I did different was I rubbed the roast first with EVOO and then rubbed on your marvelous rub recipe. Thanks, this is definitely a keeper

I cooked the rib roast for the first time and I wanted to get it right. This was a great help and the roast turned out awesome... Even my sister who does not like prime rib, asked "When can we...

I followed one reviewer's comments and cooked the roast at 425 for 30 minutes and then at 325 for 20 minutes per pound. Also, to simplify things, I just rubbed down the roast with EVOO and patt...

Turned out perfectly. I cooked it for 30 minutes at 425 then for 20 minutes per pound at 325. Added baby red skinned potatoes and carrots when I reduced the temperature. The roast was a perfe...

My first attempt and it was a hugh success! Only change was suggested by other reviwers in regards to temperture (425 for the first 30 minutes) and light coating of olive oil to help with the ...

This turned out beautiful. The herbs were a perfect blend. It was easy, my guests enjoyed this very much. This will definately be on my list to do again.

This was my first time making a standing rib roast. It came out so good that five days later my husband is still talking about how good it was. I can't believe how flavorful it came out!

What a great treat for my family! We don't keep lemon pepper on hand, so I used coarse ground pepper and lemon zest as a substitute. I also used garlic powder instead of garlic salt. I believe t...