Standing Rib Roast (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pat the standing rib roast completely dry with paper towels. Rub the kosher salt evenly over all surfaces of the meat. Place the roast uncovered on a wire rack set over a baking sheet. Refrigerate for 24-48 hours to allow the salt to penetrate and dry-brine the meat.
2. 2Remove the roast from refrigerator 2 hours before cooking to bring to room temperature. This ensures even cooking throughout.
3. 3Combine the minced garlic, chopped rosemary leaves, thyme leaves, black pepper, Dijon mustard, and Worcestershire sauce in a small bowl. Stir in 2 tablespoons olive oil to create a thick paste.
4. 4Position an oven rack in the lower third of your oven. Preheat oven to 450°F.
5. 5Rub the herb and garlic paste all over the roast, coating the fat cap and sides generously. Drizzle the remaining 1 tablespoon olive oil over the surface.
6. 6Place the roast bone-side down on a roasting rack set inside a heavy roasting pan. The bones act as a natural roasting rack, elevating the meat.
7. 7Roast at 450°F for 15 minutes to create an initial crust and develop deep browning.
8. 8Reduce oven temperature to 325°F without opening the door. Continue roasting until a meat thermometer inserted into the thickest part (avoiding bone) reaches 120-125°F for rare or 130-135°F for medium-rare, about 1½ to 2 hours depending on size. Calculate approximately 15-18 minutes per pound at the lower temperature.
9. 9Transfer the roast to a cutting board and tent loosely with aluminum foil. Allow to rest for 20-30 minutes. The internal temperature will rise 5-10 degrees during resting.
10. 10Place the roasting pan over medium-high heat on the stovetop. Pour in the red wine, scraping up all the browned bits stuck to the bottom with a wooden spoon, until the wine reduces by half, about 3-4 minutes.
11. 11Add the beef broth and continue simmering until the sauce thickens slightly and coats the back of a spoon, about 5-6 minutes. Strain through a fine-mesh sieve into a gravy boat.
12. 12Remove the twine if present. Slice between the rib bones to separate into individual portions, or carve thin slices perpendicular to the bones for serving multiple guests.
13. 13Arrange slices on a warm serving platter with the bones. Drizzle lightly with pan sauce and serve remaining sauce alongside. Offer prepared horseradish as a traditional accompaniment.