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Foolproof Rib Roast

Follow this rib roast recipe for a juicy and tender, succulent, standing rib roast that will make the perfect centerpiece for your holiday table! The key to perfectly cooked beef is to let your bone-in roast get to room temperature before cooking. This recipe is for well-done beef so cook yours for less time if you like your beef medium or medium-rare. Rib roast can be expensive, so this is a total splurge or special-occasion dish.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 6077.4 kcal

Equipment

  • 1 Roasting pan With a rack for proper air circulation.
  • 1 Small bowl or cup For mixing seasonings.
  • 1 Meat Thermometer Crucial for accurate internal temperature readings, especially for desired doneness.
  • 1 Carving Knife and Fork For clean, even slices.

Ingredients
  

Main

  • 1 5-pound beef standing rib roast, at room-temperature (let sit out for 1 hour before starting recipe)
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 375 degrees F (190 degrees C). Place a rack in a roasting pan.
  • Combine salt, pepper, and garlic powder in a small cup.
  • Place room-temperature roast on the rack in the roasting pan with the fatty side up and the rib side on the bottom. Rub the seasoning onto the roast. Dotdash Meredith Food Studios
  • Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside for 3 hours, without opening the door. Dotdash Meredith Food Studios
  • Turn the oven back on to 375 degrees F (190 degrees C) and reheat the roast for 30 to 40 minutes. The internal temperature should be at least 145 degrees F (62 degrees C).
  • Remove from the oven and let rest for 10 minutes before carving. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

Achieving a perfect rib roast hinges on precise temperature management. Allowing the roast to come to room temperature ensures even cooking throughout. For optimal results, consider using a digital leave-in meat thermometer to monitor the internal temperature without frequently opening the oven door, which can disrupt the cooking process. While this recipe targets well-done, a medium-rare (125-130°F/52-54°C) or medium (130-135°F/54-57°C) finish often yields a more tender and flavorful result. The extended rest period in the turned-off oven is brilliant for carry-over cooking and moisture retention. For a richer crust, consider searing the roast in a hot pan before the initial oven roast. Always rest the meat adequately before carving to allow juices to redistribute, preventing a dry roast.