22 Delicious Standing Rib Roast Recipes Perfect for Holidays

Gathering around the table for a holiday feast calls for a show-stopping centerpiece, and nothing says celebration quite like a succulent standing rib roast. Whether you’re a seasoned chef or a festive first-timer, our roundup of 22 mouthwatering recipes promises to inspire your next holiday meal. From classic herb crusts to bold, innovative flavors, get ready to dazzle your guests and make every bite unforgettable. Let’s dive in!

Classic Herb-Crusted Standing Rib Roast

Viral recipes come and go, but this **Classic Herb-Crusted Standing Rib Roast**? It’s forever. Bold flavors, juicy meat, and a crust that cracks just right—every time.

Ingredients

• 1 5-pound standing rib roast
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat oven to 450°F. Let the roast sit at room temperature for 1 hour to ensure even cooking.
2. Pat the roast dry with paper towels. This helps the crust stick better.
3. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the roast.
4. Place the roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part.
5. Roast at 450°F for 15 minutes to sear the outside. Then, reduce heat to 325°F.
6. Continue roasting until the thermometer reads 135°F for medium-rare, about 1.5 to 2 hours. Tip: Avoid opening the oven door too often to keep the temperature steady.
7. Remove the roast from the oven and let it rest for 20 minutes. This allows the juices to redistribute.
8. Slice against the grain for the most tender bites. Tip: Use a sharp knife for clean cuts.

Crack into that herb crust to reveal the pink, juicy interior. Serve with a side of roasted veggies or atop a slice of crusty bread to soak up all those delicious juices.

Garlic and Rosemary Standing Rib Roast

Fire up your oven for a show-stopping centerpiece that’s all about bold flavors and juicy perfection. This Garlic and Rosemary Standing Rib Roast turns dinner into a celebration with minimal fuss.

Ingredients

• 1 (5-pound) standing rib roast
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp kosher salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 450°F. Place the rib roast on a rack in a roasting pan, fat side up.
2. In a small bowl, mix 3 tbsp olive oil, 4 cloves minced garlic, 2 tbsp chopped rosemary, 1 tbsp kosher salt, and 1 tsp black pepper to create a paste.
3. Rub the paste evenly all over the surface of the rib roast. Tip: Let the roast sit at room temperature for 1 hour before cooking for even roasting.
4. Roast in the preheated oven for 15 minutes to sear the outside, then reduce the temperature to 325°F.
5. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 2 to 2.5 hours. Tip: Use a meat thermometer for accuracy.
6. Remove the roast from the oven and let it rest for 20 minutes before carving. Tip: Cover loosely with foil to keep warm while resting.

Now, the rib roast boasts a crispy, herb-crusted exterior with tender, pink-centered slices that melt in your mouth. Serve it with a side of roasted vegetables or atop a bed of creamy mashed potatoes for a meal that’s nothing short of spectacular.

Slow-Roasted Standing Rib Roast with Red Wine Jus

Wow your guests with a show-stopping centerpiece that’s secretly simple. This slow-roasted beauty pairs rich, juicy beef with a deep red wine jus for a meal that feels luxe without the fuss.

Ingredients

• 1 (5-pound) standing rib roast
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp olive oil
• 1 cup red wine
• 2 cups beef stock
• 2 tbsp unsalted butter

Instructions

1. Preheat oven to 250°F. Pat the roast dry with paper towels.
2. Rub the roast all over with olive oil, then season generously with salt and pepper.
3. Place the roast on a rack in a roasting pan, bone side down. Insert a meat thermometer into the thickest part.
4. Roast for 4 hours, or until the thermometer reads 125°F for medium-rare. Tip: Resist opening the oven to keep temperature steady.
5. Remove the roast from the oven, transfer to a cutting board, and tent with foil. Let rest for 30 minutes.
6. While the roast rests, pour off all but 2 tbsp of fat from the pan. Set the pan over medium heat.
7. Add red wine, scraping up browned bits. Simmer until reduced by half, about 5 minutes.
8. Stir in beef stock, bring to a boil, then simmer until slightly thickened, about 10 minutes. Tip: Skim off any foam for a clearer jus.
9. Whisk in butter until melted and glossy. Season lightly if needed.
10. Carve the roast against the grain into thick slices. Serve with the red wine jus.

Heavenly tender with a crust that crackles, this roast is a masterclass in contrast. Slice it thick for a hearty plate, or thin for elegant sandwiches the next day.

Standing Rib Roast with Horseradish Cream

Elevate your dinner game with this show-stopping Standing Rib Roast paired with a zesty Horseradish Cream. Perfect for impressing guests or treating yourself to a luxurious meal.

Ingredients

• 1 (4-pound) standing rib roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons prepared horseradish
• 1 teaspoon lemon juice
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 450°F. Place the rib roast on a rack in a roasting pan, fat side up.
2. Rub the roast with olive oil, then season evenly with kosher salt and black pepper.
3. Roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F without opening the oven door.
4. Continue roasting until the internal temperature reaches 120°F for medium-rare, about 1.5 to 2 hours. Use a meat thermometer for accuracy.
5. While the roast cooks, whip the heavy cream to soft peaks in a medium bowl.
6. Fold in the horseradish, lemon juice, and salt into the whipped cream until well combined. Chill until serving.
7. Once the roast reaches the desired temperature, remove it from the oven and let it rest for 20 minutes before carving.

A perfectly cooked Standing Rib Roast boasts a crispy, flavorful crust with juicy, tender meat inside. Serve slices with a dollop of horseradish cream on top for a burst of flavor, or alongside roasted vegetables for a complete meal.

Mustard and Herb Standing Rib Roast

Get ready to elevate your dinner game with a Mustard and Herb Standing Rib Roast that’s bursting with flavor. Grab your apron—this showstopper is easier than you think.

Ingredients

• 1 standing rib roast (about 5 lbs)
• 2 tbsp Dijon mustard
• 2 tbsp whole grain mustard
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 450°F. Place the rib roast on a rack in a roasting pan, fat side up.
2. In a small bowl, mix together Dijon mustard, whole grain mustard, minced garlic, rosemary, thyme, olive oil, salt, and pepper.
3. Generously coat the entire roast with the mustard and herb mixture, ensuring an even layer.
4. Roast at 450°F for 15 minutes to sear the outside, then reduce the oven temperature to 325°F.
5. Continue roasting for about 2 hours, or until the internal temperature reaches 135°F for medium-rare. Use a meat thermometer for accuracy.
6. Remove the roast from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute.

Look at that crust! The mustard and herb blend creates a flavorful bark, while the inside stays juicy and tender. Slice it thick for a hearty meal, or thin for elegant sandwiches.

Standing Rib Roast with Yorkshire Pudding

Feast your eyes on this showstopper: a juicy Standing Rib Roast paired with crispy Yorkshire Pudding. Perfect for holidays or when you’re feeling fancy—no excuses needed.

Ingredients

• 1 (4-pound) standing rib roast
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp olive oil
• 1 cup all-purpose flour
• 1 cup whole milk
• 2 large eggs
• 1/2 tsp salt
• 1/2 cup beef drippings

Instructions

1. Preheat oven to 450°F. Pat the rib roast dry with paper towels.
2. Rub the roast all over with olive oil, then season generously with kosher salt and black pepper.
3. Place the roast on a rack in a roasting pan, bones down. Roast for 15 minutes.
4. Reduce oven temperature to 325°F. Continue roasting until the internal temperature reaches 120°F for medium-rare, about 2 hours. Tip: Use a meat thermometer for accuracy.
5. Remove the roast from the oven, transfer to a cutting board, and let rest for 30 minutes. Tip: Resting allows juices to redistribute.
6. While the roast rests, increase oven temperature to 450°F. Pour beef drippings into a 9×13-inch baking dish.
7. In a bowl, whisk together flour, milk, eggs, and salt until smooth. Pour the batter over the hot drippings.
8. Bake for 20 minutes or until the pudding is puffed and golden. Tip: Do not open the oven door during baking to prevent deflating.

Every bite of this rib roast is a buttery, melt-in-your-mouth experience, while the Yorkshire Pudding offers a crispy contrast. Serve slices with a side of horseradish cream for an extra kick.

Spice-Rubbed Standing Rib Roast

Yearning for a show-stopping centerpiece that’ll have everyone grabbing their phones before their forks? This spice-rubbed standing rib roast is your ticket to viral dinner fame.

Ingredients

• 1 5-lb standing rib roast
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 450°F. Tip: Let the roast sit at room temperature for 1 hour before cooking for even heat distribution.
2. In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
3. Rub the entire roast with olive oil, then evenly coat with the spice mix. Tip: Use your hands to press the spices into the meat for maximum flavor.
4. Place the roast on a rack in a roasting pan, fat side up. Tip: The rack allows heat to circulate, crisping the bottom.
5. Roast at 450°F for 15 minutes, then reduce the heat to 325°F without opening the oven door.
6. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 1.5 to 2 hours.
7. Remove from the oven and let rest for 20 minutes before slicing. This allows juices to redistribute.

Lusciously juicy with a crust that packs a punch, this roast pairs perfectly with a bold red wine or a creamy horseradish sauce. Slice it thick for a hearty meal or thin for elegant sandwiches the next day.

Standing Rib Roast with Garlic Mashed Potatoes

Transform your dinner into a showstopper with this Standing Rib Roast paired with creamy Garlic Mashed Potatoes. Bold flavors and juicy perfection await.

Ingredients

• 1 (4-pound) standing rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp minced garlic
• 4 large potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 450°F.
2. Rub the rib roast with olive oil, then season with kosher salt and black pepper.
3. Place the roast on a rack in a roasting pan, fat side up.
4. Roast for 15 minutes, then reduce oven temperature to 325°F.
5. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 2 hours.
6. Remove from oven and let rest for 20 minutes before slicing.
7. While the roast rests, boil potatoes in salted water until tender, about 15 minutes.
8. Drain potatoes and return to the pot.
9. Add heavy cream, butter, minced garlic, salt, and pepper to the potatoes.
10. Mash until smooth and creamy.

Wow your guests with the melt-in-your-mouth tenderness of the rib roast and the rich, garlicky punch of the mashed potatoes. Serve with a side of roasted vegetables for a complete feast.

Balsamic Glazed Standing Rib Roast

Let’s dive into a show-stopping centerpiece that’ll have your guests begging for seconds. This balsamic glazed standing rib roast is all about bold flavors and juicy perfection.

Ingredients

• 1 (5-pound) standing rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 450°F.
2. Rub the rib roast with olive oil, then season evenly with salt and pepper.
3. Place the roast on a rack in a roasting pan, fat side up, and roast for 15 minutes.
4. Reduce the oven temperature to 325°F and continue roasting for about 2 hours, or until the internal temperature reaches 135°F for medium-rare.
5. While the roast cooks, combine balsamic vinegar, honey, garlic, and rosemary in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
6. Brush the glaze over the roast during the last 30 minutes of cooking, applying multiple layers for a glossy finish.
7. Remove the roast from the oven, tent with foil, and let rest for 20 minutes before slicing.

With its caramelized crust and tender, pink interior, this roast is a masterpiece. Serve it with a drizzle of the remaining glaze for an extra punch of flavor.

Standing Rib Roast with Roasted Vegetables

Just when you thought your dinner game couldn’t get any stronger, here comes a showstopper that’s as easy as it is impressive. Grab your apron, and let’s turn that rib roast into the star of your table.

Ingredients

• 1 standing rib roast (5 lbs)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp rosemary
• 1 tbsp thyme
• 4 cups mixed vegetables (carrots, potatoes, onions)

Instructions

1. Preheat your oven to 450°F.
2. Pat the rib roast dry with paper towels to ensure a perfect crust.
3. Rub the roast all over with olive oil, then evenly coat with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
4. Place the roast fat-side up on a rack in a roasting pan, and surround it with mixed vegetables.
5. Roast at 450°F for 15 minutes to sear the outside, then reduce the heat to 325°F without opening the oven door.
6. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 2 to 2.5 hours.
7. Let the roast rest for 20 minutes before carving to allow the juices to redistribute.
8. While the roast rests, you can return the vegetables to the oven to crisp up further if desired.

With its juicy interior and herb-crusted exterior, this rib roast is a flavor bomb waiting to explode. Serve it sliced thick over a bed of those roasted veggies for a plate that’s as beautiful as it is delicious.

Herb and Garlic Butter Standing Rib Roast

Just when you thought rib roast couldn’t get any better, we’re loading it with herb and garlic butter. This isn’t just dinner; it’s a showstopper.

Ingredients

• 1 standing rib roast (about 5 lbs)
• 1/2 cup unsalted butter, softened
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 4 cloves garlic, minced
• 1 tbsp kosher salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 450°F. Place the rib roast on a rack in a roasting pan, fat side up.
2. In a bowl, mix the softened butter, rosemary, thyme, minced garlic, salt, and pepper until well combined.
3. Generously spread the herb and garlic butter all over the surface of the rib roast. Tip: Let the roast sit at room temperature for 1 hour before cooking for even roasting.
4. Roast at 450°F for 15 minutes to sear the outside, then reduce the oven temperature to 325°F.
5. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 2 to 2.5 hours. Tip: Use a meat thermometer for accuracy.
6. Remove the roast from the oven and let it rest for 20 minutes before slicing. Tip: Cover loosely with foil to keep warm.

Look at that crust! The herb and garlic butter creates a flavorful bark, while the inside stays juicy and tender. Serve it with the pan juices drizzled over the top for an extra punch of flavor.

Standing Rib Roast with Mushroom Sauce

Slice into the weekend with a Standing Rib Roast that’s all about that bold, beefy vibe. Pair it with a creamy mushroom sauce that’s straight-up luxurious.

Ingredients

• 1 (3-pound) standing rib roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups sliced mushrooms
• 1 tbsp butter
• 1 cup heavy cream
• 1 tbsp all-purpose flour
• 1 cup beef broth

Instructions

1. Preheat oven to 450°F.
2. Rub the rib roast with olive oil, then season with salt and pepper.
3. Place the roast on a rack in a roasting pan, fat side up. Roast for 15 minutes.
4. Reduce oven temperature to 325°F. Continue roasting for 1.5 hours for medium-rare, or until a meat thermometer reads 135°F.
5. Remove the roast from the oven, transfer to a cutting board, and tent with foil. Let rest for 20 minutes.
6. While the roast rests, melt butter in a skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes.
7. Sprinkle flour over mushrooms, stirring to combine. Cook for 1 minute.
8. Gradually whisk in beef broth and heavy cream. Simmer until the sauce thickens, about 5 minutes.
9. Slice the roast against the grain. Serve with mushroom sauce drizzled over the top.

You’ll love the juicy, tender slices of beef paired with the rich, earthy mushroom sauce. Try serving it over a bed of mashed potatoes for the ultimate comfort food experience.

Standing Rib Roast with Red Wine Reduction

Wow your guests with a Standing Rib Roast that’s juicy inside, crispy outside. Pair it with a rich Red Wine Reduction for a show-stopping meal.

Ingredients

• 1 4-pound standing rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 cups red wine
• 1 cup beef broth
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 450°F.
2. Rub the roast with olive oil, then season with salt and pepper.
3. Place roast on a rack in a roasting pan, fat side up. Roast for 15 minutes.
4. Reduce oven temperature to 325°F. Continue roasting until internal temperature reaches 120°F for medium-rare, about 1.5 hours.
5. Transfer roast to a cutting board; let rest for 20 minutes. Tip: Resting ensures juices redistribute.
6. While roast rests, pour off fat from pan. Add red wine and beef broth to pan over medium heat.
7. Scrape up browned bits. Simmer until reduced by half, about 10 minutes.
8. Stir in butter and thyme until butter melts. Tip: Butter adds silkiness to the sauce.
9. Slice roast against the grain. Serve with red wine reduction. Tip: Slicing against the grain guarantees tenderness.

Kick it up by serving with roasted garlic mashed potatoes. The roast’s crust gives way to buttery soft meat, while the reduction adds a tangy depth.

Standing Rib Roast with Caramelized Onions

Ready to elevate your dinner game? This Standing Rib Roast with Caramelized Onions is a showstopper that’s surprisingly simple to master. Bold flavors meet tender meat in this must-try recipe.

Ingredients

• 1 (4-pound) standing rib roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 3 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1/2 cup beef broth

Instructions

1. Preheat oven to 450°F. Pat the rib roast dry with paper towels.
2. Rub the roast with olive oil, then evenly coat with salt and pepper.
3. Place the roast on a rack in a roasting pan, fat side up. Roast for 15 minutes.
4. Reduce oven temperature to 325°F. Continue roasting for 1.5 hours for medium-rare, or until a meat thermometer reads 135°F.
5. While the roast cooks, melt butter in a large skillet over medium heat. Add onions and brown sugar, stirring occasionally.
6. Cook onions for 25 minutes, or until deeply caramelized. Stir in beef broth to deglaze the pan.
7. Remove the roast from the oven. Let it rest for 20 minutes before slicing.
8. Serve the roast topped with caramelized onions.

Caramelized onions add a sweet depth to the juicy, perfectly cooked roast. Try serving it over a bed of creamy mashed potatoes for the ultimate comfort meal.

Standing Rib Roast with Blue Cheese Crust

Dive into the ultimate holiday centerpiece that’s bold, beefy, and draped in a tangy blue cheese crust. This standing rib roast turns heads and satisfies cravings with minimal fuss.

Ingredients

• 1 (4-pound) standing rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 cup crumbled blue cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh thyme

Instructions

1. Preheat oven to 450°F. Place the rib roast on a rack in a roasting pan, fat side up.
2. Rub the roast with olive oil, then season evenly with salt and pepper.
3. Roast for 15 minutes at 450°F to sear the outside, then reduce heat to 325°F.
4. Continue roasting until the internal temperature reaches 120°F for medium-rare, about 2 hours. Use a meat thermometer for accuracy.
5. While the roast cooks, mix blue cheese, panko, Dijon, and thyme in a bowl to form a paste.
6. Remove the roast from the oven and spread the blue cheese mixture over the top.
7. Return to the oven and broil on high for 3-5 minutes until the crust is golden and bubbly.
8. Let the roast rest for 20 minutes before slicing to allow juices to redistribute.

Zesty and rich, the blue cheese crust adds a creamy contrast to the succulent, perfectly pink beef. Serve thick slices with a bold red wine reduction or crispy roasted potatoes for a meal that’s unforgettable.

Standing Rib Roast with Herb Gravy

Perfect for those show-stopping dinner moments, this Standing Rib Roast with Herb Gravy is your ticket to holiday fame. Pair it with bold flavors and watch it steal the spotlight.

Ingredients

• 1 standing rib roast (about 5 lbs)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp all-purpose flour
• 1 tbsp butter

Instructions

1. Preheat your oven to 450°F.
2. Rub the rib roast all over with olive oil.
3. Mix salt, pepper, rosemary, thyme, and garlic in a bowl, then rub this mixture all over the roast.
4. Place the roast on a rack in a roasting pan, fat side up.
5. Roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F.
6. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 2 hours.
7. Remove the roast from the oven, transfer to a cutting board, and let rest for 20 minutes.
8. While the roast rests, place the roasting pan over medium heat.
9. Add beef broth to the pan, scraping up any browned bits.
10. Whisk in flour and butter, cooking until the gravy thickens, about 5 minutes.
11. Slice the roast and serve with the herb gravy.

Make every bite count with this juicy, herb-crusted roast. The gravy adds a rich, velvety finish that’s irresistible. Try serving it over a bed of creamy mashed potatoes for the ultimate comfort meal.

Standing Rib Roast with Sweet Potato Mash

Get ready to wow your dinner guests with this show-stopping dish that’s as easy as it is impressive. Grab your apron—let’s dive in.

Ingredients

• 1 4-pound standing rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 3 large sweet potatoes, peeled and cubed
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 450°F. Place the rib roast on a rack in a roasting pan, fat side up.
2. Rub the roast with olive oil, then season evenly with salt and pepper.
3. Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 2 hours.
4. While the roast cooks, boil sweet potatoes in a large pot of salted water until tender, about 15 minutes.
5. Drain the potatoes, then return them to the pot. Add heavy cream, butter, cinnamon, and nutmeg. Mash until smooth.
6. Let the roast rest for 20 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.
7. Serve slices of the roast with a generous scoop of sweet potato mash on the side.

Absolutely divine, the rib roast is juicy with a perfectly seasoned crust, while the sweet potato mash adds a creamy, spiced contrast. Try garnishing with fresh rosemary for an aromatic touch.

Standing Rib Roast with Cranberry Sauce

Let’s dive into a show-stopping Standing Rib Roast with Cranberry Sauce that’ll steal the spotlight at any dinner table. **Sear** the roast to perfection, **slather** it with cranberry goodness, and **watch** the compliments roll in.

Ingredients

• 1 (5-pound) standing rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 cups fresh cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp orange zest

Instructions

1. Preheat oven to 450°F.
2. Rub the rib roast with olive oil, then season evenly with salt and pepper.
3. Place the roast on a rack in a roasting pan, fat side up. Roast for 15 minutes to sear.
4. Reduce oven temperature to 325°F and continue roasting for 2 hours for medium-rare, or until a meat thermometer reads 135°F.
5. While the roast cooks, combine cranberries, sugar, water, and orange zest in a saucepan over medium heat. Bring to a simmer, stirring occasionally, until cranberries burst and sauce thickens, about 10 minutes.
6. Remove the roast from the oven and let rest for 20 minutes before slicing.
7. Serve the sliced roast with warm cranberry sauce on the side.

Unbelievably tender with a crispy, herbed crust, this roast pairs magically with the tart cranberry sauce. Try serving it over a bed of garlic mashed potatoes for an extra cozy twist.

Standing Rib Roast with Apple Cider Glaze

Transform your dinner into a showstopper with this Standing Rib Roast slathered in a sweet-tangy Apple Cider Glaze. Perfect for holidays or when you’re craving something decadent.

Ingredients

• 1 (5-pound) standing rib roast
• 2 cups apple cider
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat oven to 450°F. Pat the rib roast dry with paper towels.
2. Rub the roast with olive oil, then season evenly with salt and pepper.
3. Place the roast on a rack in a roasting pan, bone side down. Roast for 15 minutes to sear.
4. Reduce oven temperature to 325°F. Continue roasting for 2 hours for medium-rare, or until a meat thermometer reads 135°F.
5. While the roast cooks, combine apple cider, brown sugar, Dijon mustard, and apple cider vinegar in a saucepan over medium heat. Simmer for 20 minutes until thickened.
6. Brush the glaze over the roast during the last 30 minutes of cooking.
7. Remove the roast from the oven, tent with foil, and let rest for 20 minutes before slicing.

Now, the roast boasts a caramelized crust with a juicy, pink center. Serve it with extra glaze on the side for dipping, or slice it over a bed of roasted vegetables for a complete meal.

Standing Rib Roast with Pecan Stuffing

Viral recipes come and go, but this Standing Rib Roast with Pecan Stuffing? **Legendary.** Juicy, tender beef meets a crunchy, nutty stuffing—game over.

Ingredients

• 1 (5-pound) standing rib roast
• 2 cups pecan pieces
• 1 cup breadcrumbs
• 1/2 cup melted butter
• 1/4 cup chopped parsley
• 2 tbsp minced garlic
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix pecans, breadcrumbs, melted butter, parsley, garlic, salt, pepper, and thyme until combined.
3. Make shallow cuts across the fat cap of the roast, then stuff the pecan mixture into the cuts. Tip: Press firmly to ensure stuffing stays in place.
4. Place roast on a rack in a roasting pan, fat side up. Tip: Use a meat thermometer for perfect doneness.
5. Roast for 2 hours or until thermometer reads 135°F for medium-rare. Tip: Let it rest for 15 minutes before slicing to retain juices.

Just imagine: each slice reveals a ribbon of pecan stuffing, adding a sweet crunch to the savory beef. Serve with a bold red wine or over a bed of arugula for a fresh contrast.

Standing Rib Roast with Maple Glaze

Savory meets sweet in this show-stopping centerpiece that’ll have your guests begging for seconds. Perfect for holidays or any day you’re feeling fancy.

Ingredients

• 1 (5-pound) standing rib roast
• 1/2 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 450°F. Place the rib roast on a rack in a roasting pan, fat side up.
2. In a small bowl, whisk together maple syrup, Dijon mustard, rosemary, thyme, salt, and pepper.
3. Brush the entire surface of the roast with olive oil, then evenly coat with the maple glaze mixture.
4. Roast at 450°F for 15 minutes to sear the outside, then reduce the oven temperature to 325°F.
5. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 2 to 2 1/2 hours. Tip: Use a meat thermometer for accuracy.
6. Remove the roast from the oven and let it rest for 20 minutes before carving. Tip: Resting allows juices to redistribute.
7. Carve the roast into thick slices and serve. Tip: Save the pan drippings for a quick gravy.

Zesty and rich, the maple glaze caramelizes into a sticky-sweet crust, while the inside stays juicy and tender. Serve atop a bed of garlic mashed potatoes or alongside roasted Brussels sprouts for a meal that’s as beautiful as it is delicious.

Standing Rib Roast with Roasted Garlic Butter

Unleash the ultimate centerpiece for your next feast with this Standing Rib Roast slathered in Roasted Garlic Butter. It’s juicy, flavorful, and guaranteed to steal the show.

Ingredients

• 1 (5-pound) standing rib roast
• 4 tbsp unsalted butter, softened
• 6 cloves garlic, roasted
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 cup beef broth

Instructions

1. Preheat your oven to 450°F. Place the rib roast on a rack in a roasting pan, fat side up.
2. In a small bowl, mash together the softened butter, roasted garlic, rosemary, thyme, salt, and pepper until well combined.
3. Spread the garlic butter mixture evenly over the top and sides of the rib roast.
4. Roast in the preheated oven for 15 minutes to sear the outside.
5. Reduce the oven temperature to 325°F and continue roasting for about 1.5 hours, or until the internal temperature reaches 135°F for medium-rare.
6. Remove the roast from the oven and transfer to a cutting board. Let it rest for 20 minutes before slicing.
7. While the roast rests, pour the beef broth into the roasting pan and scrape up any browned bits. Simmer over medium heat for 5 minutes to create a simple au jus.
8. Slice the roast against the grain and serve with the au jus on the side.

Absolutely melt-in-your-mouth tender with a crust that’s packed with flavor. Try serving thin slices on a warm baguette for an epic sandwich.

Conclusion

Hosting a holiday feast just got easier with these 22 mouthwatering standing rib roast recipes! Whether you’re a seasoned chef or a holiday cooking newbie, there’s something here to make your celebration special. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking and even happier holidays!