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Rib Roast on Platter with herbs

Standing Rib Roast

Perfect holiday celebration entree - the standing rib roast!

Course Entree
Cuisine American
Keyword Rib Roast
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 391 kcal
Author Adapted From Ina Garten


For The Roast

  • 7-8 pound standing rib roast (3-rib roast)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper

For The Horseradish Sauce:

  • 1/4 cup mayo
  • 1/2 cup sour cream
  • 1 tablespoons rounded dijon mustard (more if you like)
  • 2 tablespoons raw horseradish


  1. Two hours before roasting, remove the meat from the fridge and allow it to come to room temperature.
  2. Preheat the oven to 500 degrees F
  3. Place the oven rack on the second lowest position.
  4. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
  5. Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with sauce.
  6. For the Horseradish Sauce, combine together all ingredients in a small bowl.