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Standing Rib Roast

Anne Burrell
Cook Time:
3 hrs
Prep Time:
45 mins

Chef notes

This is a classic American prime rib holiday recipe. It is impressive for all the right reasons. You even have time to hang with your guests while it's doing its magic in the oven.

Technique tip: Use an instant read thermometer to get the perfect medium-rare temperature.

Swap option: For the veggies, use any leftover veggies you have! A butternut squash would be a great sub for carrots or throw in some bulbs of fennel.


  • 1/2 bunch rosemary, leaves finely chopped
  • 3 cloves garlic, smashed and finely chopped
  • 1/2 teaspoon cayenne pepper
  • extra virgin olive oil
  • 1 (8- to 8½-pound) bone-in standing rib roast
  • kosher salt
  • 1 onion, cut into 1/2-inch dice
  • 1 pound baby carrots, tops trimmed
  • 3 ribs celery, cut into 1/2-inch dice
  • 1 pound cremini mushrooms, stems removed, quartered
  • 1 cup dry red wine
  • 1-2 cups chicken stock, divided
  • 2 bay leaves



Preheat oven to 450 F.


Combine rosemary, garlic and cayenne in a small bowl. Add enough olive oil until it becomes a loose paste. Smear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with salt.


Put the onions, carrots, celery and mushrooms in the bottom of the roasting pan. Toss with a little olive oil and salt to taste. Add wine, 1 cup chicken stock and the bay leaves.


Put the roast on top of the veggies; roast until the meat is really brown and lovely, about 45 minutes.


Reduce the oven temperature to 350 F; continue roasting, rotating the pan halfway through, until an instant-read thermometer inserted into the center of the meat reads 125 F for medium-rare or 130 F for medium, another 2 hours and 20 minutes. During the roasting time, occasionally spoon some of the pan juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup stock.


Remove the roast from the oven and transfer to a cutting board. Let rest 15 to 20 minutes before carving. Taste the veggies and season with salt, if needed. Skim off any excess fat from the pan juices and remove the bay leaves. Slice the roast and serve with the veggies.