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Cooking School: Standing Rib Roast

Learn how to make this classic dish using our step-by-step instructions.

By Julie Miltenberger


How to Make the Best-Ever Roast Beef



Roast: at 450 degrees for 25 minutes, then at 375 degrees for 1 hour, 10 minutes


1 three-rib standing beef rib roast (about 6 pounds total)



2 teaspoons dry mustard


1 teaspoon chopped thyme leaves



Horseradish Sauce

8-ounce container light sour cream






Slice Garlic into Slivers 1. Heat oven to 450 degrees. Bring meat to room temperature by letting it rest on a cutting board for at least 30 minutes. Place a rack in a shallow roasting pan.


Tuck Garlic into Meat 2. Slice 2 of the garlic cloves into slivers. Chop remaining clove. Using the tip of a small knife, cut slits into the fleshy part of the roast, deep enough to hold garlic slivers. Tuck garlic slivers into meat. In a small bowl, combine chopped garlic, olive oil, dry mustard, rosemary, chopped thyme, salt, and black pepper.

 3. Place roast rib-side down on a rack in pan. Rub with herb mixture. Transfer beef to a 450 degree oven and roast for 25 minutes. Reduce oven temperature to 375 degrees and continue to cook for an additional 1 hour and 10 minutes, until meat registers 135 degrees on an instant-read thermometer for medium-rare.
 4. Remove roast from oven; tent with foil. Let rest 15 minutes. Meanwhile, prepare Horseradish Sauce: In a small bowl, blend sour cream, horseradish, dry mustard, salt, and pepper until smooth.

To serve roast: Beginning at rib tops, slice down along curve of ribs to separate meat from bones. Cut roast into 1/4-inch-thick slices and serve with Horseradish Sauce alongside.
 Tart and Sweet Lemon Desserts
