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Standing Rib Roast Recipe

Standing Rib Roast Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Standing Rib Roast

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cflores6 User ID: 8001403 230613
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."

MY REVIEW User ID: 6093830 215993
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."

flojim User ID: 364810 215685
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."

kathidahl User ID: 1718596 214940
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..."

3goldilocks User ID: 7545478 4921
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"

tcarver User ID: 5663692 1996
Reviewed Sep. 21, 2013

"Very tasty and easy."

Weems Grnadma User ID: 4304001 1994
Reviewed Mar. 25, 2013

"Will cook 10# standing rib roast for Easter as I do for every holiday. What I don't understand is putting anything at all on the meat itself. It is perfect just with salt on it when sliced. And using a state of the art thermometer I stop a large roast cooking at 130° and tent it for 20or 30 minutes for med/rare. Friends ask about the wonderful flavor and I tell them it is totally undoctored. And amazingly cooking the roast from frozen works perfectly at around 45 min./ per lb. The kitchen smells wonderful and one grandson drives 3 hours to get here for the roast beef dinners. Much as I enjoy rosemary this roast doesn't need it. And heaven forbid lemon pepper! at 81 I am indeed set in my ways."

LeilaDK User ID: 1657208 3137
Reviewed Dec. 28, 2009

"Made this for in-laws for Christmas. It was a hit. I did leave out the cayenne pepper, and used fresh rosemary. I will definitely keep this one for future use."

kandagross User ID: 1338304 4260
Reviewed Jan. 1, 2009

"Used the seasonings but left out the cayenne. The seasonings taste great on the Standing Rib Roast. Set my thermometer for medium rare od 145. Cooked a 5# Roast for 2hr. and 26 min.Let it stand for 15 min. and the internal temp rose to 153. It was still good but closer to Medium. Next time I'll set it for 140 to come in at Medium Rare."

ujustgot2 User ID: 1670478 5837
Reviewed Dec. 21, 2008

"This is a must have for our Christmas dinner. So good :)"

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Wine Pairings

Light-Bodied Red Wine

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