| Level: | Easy |
| Total: | 3 hr 50 min |
| Prep: | 45 min |
| Cook: | 3 hr 5 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 3 hr 50 min |
| Prep: | 45 min |
| Cook: | 3 hr 5 min |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 1/2 bunch rosemary, leaves finely chopped
- 3 cloves garlic, smashed and finely chopped
- 1/2 teaspoon cayenne pepper
- Extra-virgin olive oil
- 1 8-to-8 1/2-pound bone-in standing rib roast
- Kosher salt
- 1 onion, cut into 1/2-inch dice
- 1 pound baby carrots, tops trimmed
- 3 stalks celery, cut into 1/2-inch dice
- 1 pound cremini mushrooms, stems removed, quartered
- 1 cup dry red wine
- 1 to 2 cups chicken stock
- 2 bay leaves
Instructions
- Preheat the oven to 450 degrees F. Combine the rosemary, garlic and cayenne in a small bowl. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with salt.
- Put the onion, carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt to taste.Add the wine, 1 cup chicken stock and thebay leaves. Put the roast on top of the veggies; roast until the meat is really brown and lovely, about 45 minutes.
- Reduce the oven temperature to 350 degrees F; continue roasting, rotating the pan halfway through, until an instant-read thermometer inserted into the center of the meat reads 125 degrees F for medium rare or 130 degrees F for medium, another 2 hours 20 minutes. During the roasting time, occasionally spoon some of the pan juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup stock.
- Remove the roast from the oven and transfer to a cutting board. Let rest 15 to 20 minutes before carving. Taste the veggies and season with salt, if needed. Skim off any excess fat from the pan juices and remove the bay leaves. Slice the roast and serve with the veggies.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1419 |
| Total Fat | 119 g |
| Saturated Fat | 46 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 67 g |
| Cholesterol | 277 mg |
| Sodium | 1623 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1419 |
| Total Fat | 119 g |
| Saturated Fat | 46 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 67 g |
| Cholesterol | 277 mg |
| Sodium | 1623 mg |
Reviews
Followed the recipe exactly. Turned out tough. Made sure we were slicing it in the right direction. Great flavor, but tough.
I make her Standing Rib Roast recipe every year for either Christmas or New Years. Everyone goes crazy over the way its made and leftovers are rare. I can’t imagine any negatives unless someone just flat out doesn’t know how to cook!
BEST EVER!
It came out amazing….tender and tasty. Just make sure you check to add liquid when needed.
Followed the recipe exactly. Was absolutely wonderful. My daughter who is really picky loved it. The crust is unbelievable. I should have added more liquid during cooking, but that is my mistake. And it took a little longer to cook but it could have been my oven.
Followed this very closely. The meat looks very good. Sitting down now to eat.
Delish! Had to adjust my cook time because I had a 6lb bone-in roast but we monitored the temp and got it to a perfect medium rare. Agree that next time I’d add more veggies (carrots and mushrooms) since they are so good and they cook down a lot.
Great recipe. Easy and it was outstanding. Internal temp is key to success as I used a boneless cut and cooked it on a rack. I also added some beef au jus to the juice left. Veggies were awesome but would probably add more next time.
I had never made a standing rib roast before, and it was for 20 people. I had two 5 bone roasts, and followed Anne’s recipe exactly. It was phenomenal. The crust was perfect!! I also made Alton Brown’s home made horseradish sauce to go with it. Also great!
First time I’ve ever made standing rib roast. Easy recipe and it was delicious.