
Slow-roasted standing rib roast with garlic herb crust
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Servings
8
1 standing rib roast
Difficulty
Advanced
Cost
Premium
$$$
Slow-roasted standing rib roast with garlic herb crust
A majestic standing rib roast with a peppery garlic-herb crust, roasted to a perfect medium-rare. The crown jewel of any Christmas dinner table.
15m
Prep Time
240m
Cook Time
255m
Total Time
8
Servings
Hard
Difficulty
Premium $$$
Cost
(Updated )
This prime rib uses a reverse sear method—low and slow roasting followed by a high-heat blast—to achieve edge-to-edge pink meat with a deeply browned crust. It is the most impressive and forgiving way to cook this expensive cut.
Test Kitchen Pick
Sheet Pan
Helpful Tool
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeSeason the roast generously with salt and pepper on all sides. Refrigerate uncovered overnight or for at least 4 hours.
Mix garlic, rosemary, thyme, and olive oil into a paste. Rub all over the roast. Let stand at room temperature for 1 hour.
Place ribs-down in a roasting pan. Roast at 250°F until a meat thermometer reads 120°F for medium-rare, about 3.5-4 hours.
Remove from oven and rest for 30 minutes. Increase oven temperature to 500°F.
Return the roast to the hot oven for 8-10 minutes to form a deep brown crust. Carve along the bones and slice to desired thickness.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Use half the amount since dried herbs are more potent
Easier to carve but less flavorful; reduce cook time by 30 minutes
Buy the roast 2 days ahead and dry-brine it uncovered in the fridge for the best crust and seasoning.
Use a leave-in probe thermometer to monitor temperature without opening the oven door.
Refrigerate sliced meat in an airtight container for up to 4 days.
Reheat gently at 250°F in a covered pan with au jus to prevent drying out.
Per serving (120mg) · 8 servings
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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