December 1, 2025 Marge Perry & David Bonom

Herb-Crusted Standing Rib Roast

This standing rib roast brings together everything we love about holiday cooking: incredible aromas, comforting richness, and just the right amount of drama. A blanket of fresh herbs and olive oil forms a golden crust that locks in tenderness. Slice, serve, and watch the room fall quiet in that first perfect bite.

Yield:

8-10 Servings

Ingredients

4 tbsp Extra virgin olive oil
3 tbsp Dijon mustard
2 tbsp fresh rosemary, chopped
1 tbsp Fresh thyme, chopped
2 tsp Kosher salt
1 tsp Black pepper
1 (4 rib) Standing rib roast , 8-9 pounds, trimmed

Directions

Preheat oven to 400°F.
Remove your bone-in standing rib roast from the refrigerator about 1 hour before cooking so it comes closer to room temperature—this helps achieve even roasting and a beautifully pink interior.
Combine the oil, mustard, rosemary, thyme, salt, and pepper in a small bowl. Rub mixture all over the exterior of the roast, pressing gently so it adheres. Set in roaster; let stand 30 minutes.
Set roasting pan in center of the oven. Roast beef until a thermometer inserted into the thickest part of the meat (away from bone) registers 125°F-130°F for medium rare, approximately 2 hours.
Transfer to a cutting board and tent loosely with foil. Let rest 20-30 minutes minutes before carving to ensure juices redistribute.
Carve and serve into thick slices, and enjoy immediately while the crust and herb aromas sing.

Tags:Author_name:Marge Perry David Bonom, Beef, Dinner, Easter, Roaster, Spring