Standing Rib Roast

Standing Rib Roast Recipe

Sophisticated pub grub. That’s the premise behind this book. And it’s the promise behind this recipe. Frankly, we’ve never, ever had pub grub of this sort. Our choice of pubs clearly leaves lots to be desired.–Renee Schettler Rossi

LC A Standard Standing Rib Roast Note

A standard standing rib roast is essentially several unsliced bone-in rib eye steaks, standing on end in an impressive formation worthy of Sunday supper or the most special of occasions. And the taste? Trust us, there are far worse things to tuck into for dinner, whether Sunday supper or a Christmas feast.

Standing Rib Roast Recipe

  • Quick Glance
  • 25 M
  • 2 H, 25 M
  • Serves 4


  • 1 standing rib roast with 4 bones (about 3 1/2 pounds)
  • 1 tablespoon coarse sea salt
  • 2 teaspoons freshly cracked or ground black pepper
  • 5 1/2 tablespoons (2 1/4 ounces) unsalted butter
  • 2 tablespoons olive oil
  • 12 small fresh pearl onions, peeled
  • 3 cloves garlic, finely chopped
  • Handful flat-leaf parsley leaves, finely chopped


  • 1. Remove the beef from the refrigerator and place it on a wire rack placed over a plate. Combine the salt and pepper in a small bowl and rub it all over the beef. Set aside at room temperature for at least 1 hour.
  • 2. Preheat the oven to 300°F (148°C).
  • 3. Heat half the butter and half the oil in a large, ovenproof skillet or roasting pan over medium-high heat until almost but not quite smoking. Add the beef, top-side down, and sear, without moving, for 4 to 5 minutes. Carefully turn it over and cook for another 5 minutes. Remove the meat from the pan and carefully pour off the hot fat that’s in the pan.
  • 4. Carefully add the remaining butter and oil to the pan and return it to medium-high heat, tilting the pan and swirling the butter so it sizzles. Add the onions and garlic and toss to coat in the butter. Nudge the onions and garlic to the side of the pan and place the beef in the center, top-side up. Transfer the pan to the oven and roast, stirring the onions from time to time, until the roast reaches the desired doneness, about 1 hour for medium-rare.
  • 5. Transfer the beef to a cutting board, set it in a warm place, and let it rest, uncovered, for 10 to 15 minutes.
  • 6. Meanwhile, if desired, spoon any excess fat from the surface of the pan juices and discard. Add the parsley to the onions in the pan and stir to coat with the juices. Return the pan to the turned-off oven to keep the juices warm while the beef rests. Tip any juices from the cutting board into the pan with the onions and stir to combine.
  • 7. Carve the roast between the ribs to yield 4 portions of meat with a bone in each. Spoon the onions and juices over the meat or pass them on the side.
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