Standing Rib Roast

I sure do.

Olive oil, coarse salt and pepper?

I'll likely give this a try - assume you meant herbed compound butter. Don't know nothin' about herded butter....

Roger that.

You can't over cook it if you use a good probe thermometer.

I cook one every year

Pull roast out fridge 2 hours before


Oven to 500 degrees

Coat with olive oil
Salt well kosher salt
Pepper coarse ground

Put In a pan on top of potatoes, carrots, root veggies, onions and garlic . I add some water but some don’t
Put in oven and cook 15 mins per rib

When done, turn off oven and let sit 2 hours. Do not open the door

You can make a gravy with the drippings

Most people got it. Dry brine, oven at 200-225.

However I’d say pull it at 100 and let it rest a while. That big of a piece of meat with bones will carry up a lot. Then do your final roast at 500.

I like this method generally but flip the sear and cook if you’re going to be using herbs like rosemary, thyme, etc. If you cook low and slow and then put it in at 550 or under a broiler to sear you’ll burn all the herbs if you cook long enough to to get a good sear (at least in my experience). If you wait to put the herbs on after the sear if you sear last they won’t have time to do their magic. I’ve found on a piece of meat this big the order of sear/cook doesn’t really matter.

Instead, salt and pepper it. I have two ovens, so I have one set to broil and one set to 250. I sear it it quickly under the broiler with just S&P. Remove then liberally put a herb compound butter on it. Then rest it for 30-45 mins. The butter will melt all over as it’s resting and leave the herb coating on it. Then stick a probe in the eye about an inch or so from the bones. Cook in the 250 oven until it hits 120 for my taste (medium rare). Remove and rest under slightly tinted foil for 20-30 mins in which time it’ll hit 130-135.

This is on a 5-7 rib roast. Resting times get shorter as the roast gets smaller.

Yep Ken at serious eats, but also make this
Horseradish cream sauce