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Herbed Standing Rib Roast

 Herbed Standing Rib Roast
We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too.
12 ServingsPrep: 10 min. Bake: 2-1/4 hours + standing


  • 3 tablespoons grated onion
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons celery seed
  • 1 teaspoon coarsely ground pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1 bone-in beef rib roast (6 to 7 pounds)
  • 2 large onions, cut into wedges
  • 2 large carrots, cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 1/4 cup red wine or beef broth
  • Assorted herbs and fruit, optional


  • Preheat oven to 350°. In a small bowl, combine the first seven
  • ingredients; rub over roast. Place onions, carrots and celery in a
  • large roasting pan; place roast over vegetables.
  • Bake, uncovered, 2-1/4 to 3 hours or until meat reaches desired
  • doneness (for medium-rare, a thermometer should read 145°;
  • medium, 160°; well-done, 170°).
  • Remove roast to a serving platter and keep warm; let stand 15 minutes
  • before slicing.
  • Meanwhile, for au jus, strain and discard vegetables. Pour drippings

2 of 2

Herbed Standing Rib Roast (continued)

Directions (continued)

  • into a measuring cup; skim fat. Add wine to roasting pan, stirring
  • to remove any browned bits. Stir in drippings; heat through. Serve
  • with roast. Garnish platter with herbs and fruit if desired. Yield:
  • 12 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.