Standing Rib Roast Recipe
Standing Rib Roast Recipe photo by Taste of Home

Standing Rib Roast Recipe

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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
TOTAL TIME: Prep: 5 min. Bake: 2-1/4 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 5 min. Bake: 2-1/4 hours + standing
MAKES: 10 servings


  • 3 teaspoons lemon-pepper seasoning
  • 3 teaspoons paprika
  • 1-1/2 teaspoons garlic salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon cayenne pepper
  • 1 bone-in beef rib roast (6 to 7 pounds)
  • 2 cups beef stock

Nutritional Facts

4 ounces cooked beef with about 3 tablespo: 322 calories, 18g fat (7g saturated fat), 0mg cholesterol, 438mg sodium, 1g carbohydrate (1g sugars, trace fiber), 37g protein


  1. Preheat oven to 325°. In a small bowl, mix the first five ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.
  2. Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
  3. Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast. Yield: 10 servings.
Originally published as Standing Rib Roast in Taste of Home December/January 1994, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Aug. 2, 2015

"I made this last Christmas and it was a huge hit. I will definitely be making it again this year. The seasonings really bring out the flavor in the roast."

Reviewed Dec. 26, 2014

"Traditionally we have a standing rib roast for Christmas dinner and consider it part of a perfect meal with only a little garlic added to the au jus. So I did wonder about using the herb & spice rub. At the dinner table the first word was "wow" and "WOW" again from all. The cayenne pepper knocked the juice up a notch or two without making it too spicy. My husband says the cold left overs in a sandwich are wonderful too. I think this dish is the new family tradition.

I would like to say something in addition about using these comment boxes to question the necessity of the recipe. That's not in the spirit of this TOH community forum. Don't knock it before you've tried it."

Reviewed Dec. 23, 2014

"This sounds great but I have read a dozen recipes for Rib Roast and got a dozen different temperature variations to cook it and they all say theirs is the best. Very confusing b/c it is an expensive piece of meat. I have a 10#, will figure it out."

Reviewed Dec. 15, 2014

"Looks fabulous...I was going to make this for Christmas family dinner.....till I saw the price of the piece of meat...Yikes..there are a lot of us..."

Reviewed Apr. 28, 2014

"I totally agree with Weems Grnadma -how could you improve on the taste of a standing rib roast!! Salt and I so add pepper but that's it --DELICIOUS"

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