Standing Rib Roast
by Sommer Collier — last updated on Dec 11, 2025 
This standing rib roast is the ultimate show-stopping centerpiece dish. Every time I make this juicy, succulent, and perfectly pink roast, I feel like I’m dining at the fanciest five-star restaurant — except I’m actually in the comfort of my own home.
Christmas dinner is truly a celebration in our home, and this roast recipe is the perfect entree that makes the day feel extra special. This is the type of dish that transforms any dinner into a gourmet evening. Every year, my guests go absolutely nuts over this herb-packed crusty beef with that delicious melt-in-your-mouth pink interior. You can practically hear them gasp when I set it on the table! Now, even though this beef dish is roasted, it has all the depth and rich flavors of a smoked prime rib au jus. My roast recipe makes for a festive and unforgettable evening!
Sommer’s Recipe Highlights
- Incredible flavor – The outside gets ultra crispy, and it’s loaded with herbs and bold flavor from the honey mustard. Meanwhile, the inside is perfectly pink and juicy with that rich beefy flavor.
- Surprisingly easy – This is definitely not a quick dish to make, but I’m always surprised by how simple the steps are. You don’t even need fancy techniques to make this roast, just a few well-selected ingredients, a meat thermometer, and less than an hour in the oven.
- Sure to impress – Everyone knows that prime rib is guaranteed to make guests happy with a luxurious meal! This recipe definitely brings the wow factor to your dinner party.
Key Ingredients and Tips
- Standing rib roast – This 5-6 pound cut of meat is the star of the show. I usually buy one that makes roughly 8-10 servings, because I always assume everyone will be reaching for seconds. For the best appearance, ask the butcher to trim the top of the ribs so they are exposed.
- Whole grain mustard – I love to use this super grainy version of mustard because it adds bold flavor to the meat and a crunchy texture. If you can’t find whole grain mustard, dijon, or brown mustard will work.
- Bacon grease – This makes the meat ultra-flavorful and moist. Honestly, it’s magical, but if you’re not feeling it, you can leave it out and substitute with olive oil or melted unsalted butter, if you prefer.
- Aromatics – I always use fresh thyme for this dish because it really brings out the holiday flavors we love! And a little garlic goes a long way here. I prefer fresh, minced garlic to the dried kind.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the oven and the meat – I preheat the oven to 450 degrees Fahrenheit and make plenty of room in the oven by removing the top rack. Then, I prep a big baking sheet with aluminum foil and set the standing rib roast right on top. If the meat has extra fat, I always trim that, because who wants a fatty roast? I also cut some of the beef off the bones to make it look fancy.
Make the crusty marinade – I place the roast with the rib side up on the baking sheet. In a bowl, I combine all of the ingredients for the marinade-rub. Once that’s mixed well, I generously lather it onto the roast and rub it all over.
Set up the thermometer – Before I get to roasting, I place a meat thermometer into the center of the beef, because I’ll be checking on the internal temperature while it roasts.
Roast – I slide the roast into the oven, and I bake it for about 20 minutes until the crust gets nice and golden. Then, I lower the heat to 350 degrees Fahrenheit, and I keep roasting until the internal meat thermometer reads 125 degrees Fahrenheit — the interior should be nice and pink.
Rest and slice – Once the meat is ready, I let it rest for about 15 minutes. After the juices settle, I get to slicing and serving.
Expert Tips
Using a leave-in meat thermometer eliminates the chance of overcooking this standing rib roast recipe. Perfection every single time! If you use an oven thermometer, you cannot mess this up. It’s basically fool-proof.
It also helps to place the standing rib roast in a hot oven so the exterior starts to form a crust, but then lower the heat so it cooks slowly and evenly for a perfect pink every time. The best way to check the internal temperature is to place the thermometer into the thickest part of the roast, then face it forward so it’s easy to read.
Recipe Variations
- Butter – Not everyone is a fan of bacon grease, so for that reason, you can swap it with plain butter or an herb garlic butter instead.
- Spicy – Turn up the heat by adding a dash of cayenne pepper or crushed red pepper flakes to the rub.
- Horseradish – For a tangy kick, stir in a teaspoon of your favorite prepared horseradish into the mustard paste.
Serving Suggestions
Pair thick slices of meaty, savory, and juicy roast beef with any of your favorite elevated or casual side dishes! Here are a few of my favorite options:
- Fried brussels sprouts
- Epic seafood stuffing
- Sautéed yellow squash with blistered tomatoes
- Classic homemade caesar salad recipe
- Mustard sauce
- Creamy pesto sauce
Frequently Asked Questions
Standing Rib Roast is essentially a large cut of bone-in ribeye steak or prime rib, so the fat is marbled throughout, creating an ultra-luxurious taste and texture.
Standing rib and prime rib are essentially the same cut of beef. However, a standing rib roast is trimmed so that it can be cooked with the bones facing upward for a dramatic effect.
Storing
When you are ready to store leftovers, wrap them tightly in plastic wrap and place them in an airtight container or a ziplock bag for up to 5 days. If you want to freeze leftovers, wrap them up in plastic wrap and foil, and store them in the freezer for up to 6 months. You can reheat prime rib leftovers in a 250 degree F oven. Wrap it in foil and heat until just warm. You don’t want to cook it further.
The time depends on the size of the piece of meat left, anywhere from 10-20 minutes. If you’re trying to reheat a frozen roast, the first step is to thaw it in the fridge for 8+ hours. When it is fully thawed and ready to reheat, preheat the oven to 250 degrees F and place the meat on a baking pan with some au jus. Cover it with foil and place it in the oven for about 10 minutes or until it feels warm.
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More Delicious Beef Recipes To Try
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
Standing Rib Roast
Video
Ingredients
- 5-6 pounds standing rib roast
- 2 1/2 tablespoons whole grain mustard
- 1 tablespoon bacon grease
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic minced
- Salt and cracked black pepper
Instructions
- Preheat the oven to 450 degrees F and remove the upper rack to make space in the oven. Line a rimmed baking dish with foil or parchment paper and place the standing rib roast on it. If your roast is not trimmed, carefully cut the excess fat off the top to expose the rib bones. Look for the natural separation between the meat and the fat and cut along the separation. Clean the rib bones with a paring knife.
- Stand the roast with the rib point up. Combine the mustard, bacon grease, thyme, garlic, 1 teaspoon sea salt, and 1/2 teaspoon cracked black pepper in a small bowl. Mix well, then rub over the surface of the standing rib roast. Insert an oven-safe meat thermometer into the center of the roast, pushing the tip in until it's directly in the middle.
- Place the roast in the oven and roast for 20 minutes. Then lower the heat to 350 degrees F and continue roasting until the interior temperature reaches 125 degrees F. Remove from the oven and allow the roast to rest for at least 15 minutes before slicing.
Notes
- Storing Leftovers – When you are ready to pack up this recipe, wrap it tightly with plastic wrap and then place it in an airtight container or ziplock bag. You can keep it in the fridge for 4 to 5 days.
- Freezing – Wrap it tightly in plastic wrap and then store it in the freezer for up to 6 months. Thaw it in the refrigerator overnight and bring to room temperature before cutting and serving.
- Reheating – You can reheat prime rib leftovers in a 250 degree F oven. Wrap it in foil and heat until just warm… You don’t want to cook it further. The time depends on the size of the piece of meat left, anywhere from 10-20 minutes.
I am going to be cooking for you and ltDan and kids please tell Lt Dan don’t forget the cocktail sauce and ice .
I’d love to try this! About how long should I expect to cook after I lower the temp? (I know to wait for 125 degrees, but I’d like to plan my timing). Thanks!
Such a stunning main course for dinner — great for the holidays too! Thanks for the recipe!
This makes such an elegant and impressive holiday meal! So delicious and it’s always a hit with my crowd!