The rub will form a crust of flavor for the meat.

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Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F (245 degrees C).

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  • Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.

  • Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.

  • Let rib roast stand for 10 to 20 minutes before carving.

Cook's Note:

After you reduce the oven temperature, count on 15 minutes roasting time per pound of meat.

Nutrition Facts

440 calories; protein 33.3g; carbohydrates 1.7g; fat 32.5g; cholesterol 107.6mg; sodium 3605.1mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2016
I added a few variations to the recipe. I would take out the oven at 130 degrees to maintain that pink in the middle and let the juices settle into the meat for 20-30 minutes. Read More
(9)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2016
I added a few variations to the recipe. I would take out the oven at 130 degrees to maintain that pink in the middle and let the juices settle into the meat for 20-30 minutes. Read More
(9)
Rating: 5 stars
12/26/2019
This is a terrific recipe. First time I’ve made a standing rib roast so I thought I’d try a basic recipe. This worked out great. The only think was I had to cook at 325 for about 90 Minutes to get the meat done to medium to medium well. Read More
(3)
Rating: 5 stars
12/26/2018
I had to leave the pepper out of it and I added some basil. It was excellent. It took a little longer than I thought but it was time well spent. Read More
(3)
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Rating: 5 stars
12/28/2020
It was perfect! Mine was a 9.4 pound roast but no issues! I even started it in the oven at the 475 temp and then for 2 hours left it at the 325 temp. When I returned from Christmas Eve service I had to put it on the grill to finish as I needed the oven for a pie. My grill baked 2 turkeys in roasting pans at Thanksgiving so I knew it would be no trouble with this roast. Perfection! Read More
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