Ingredients:

  • 1 (6-8 pound) Standing Rib Roast (bone-in), preferably prime grade (2.7-3.6 kg)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon freshly ground black pepper (15 ml)
  • 2 tablespoons minced fresh rosemary (30 ml)
  • 2 tablespoons minced fresh thyme (30 ml)
  • 6 cloves garlic, minced
  • 1 medium yellow onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup beef broth (240 ml)
  • 2 tablespoons all-purpose flour (30 ml)
  • 2 cups beef broth (480 ml), plus more if needed
  • 1 tablespoon Worcestershire sauce (15 ml)
  • Salt and pepper to taste

Instructions:

  1. Remove the roast from the refrigerator 2 hours before cooking. Pat dry with paper towels.
  2. In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, and garlic.
  3. Generously rub the herb mixture all over the roast, ensuring it's evenly coated.
  4. Place onion, carrots, and celery in the bottom of the roasting pan. Place the roast on the rack, fat-cap up.
  5. Preheat oven to 450°F (232°C). Sear the roast for 15 minutes, then reduce the oven temperature to 325°F (163°C).
  6. Roast for approximately 15-20 minutes per pound for medium-rare (130-135°F/54-57°C), checking the internal temperature with a meat thermometer inserted into the thickest part of the roast, avoiding the bone. This standing rib roast recipe will be a success.
  7. Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes.
  8. Strain the pan drippings through a fine-mesh sieve, discarding the solids. Skim off excess fat, reserving 2 tablespoons.
  9. In a saucepan over medium heat, whisk the reserved fat and flour until smooth. Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until thickened. Season with salt and pepper to taste. Add more broth if gravy is too thick.
  10. Carve the roast against the grain and serve with pan gravy (if desired) and your favorite sides.