Rosemary Garlic Standing Rib Roast

Family gatherings, holiday parties, extraordinary meals and excessive sweets are classic trademarks of the holiday season.  My husband and I are in the stage of our lives where we don’t have firmly planted roots of our own just yet so we do a lot of driving around to visit others to share in the holiday spirit with close family and friends.  While we were visiting with my parents and siblings, I had the opportunity to cook my first standing beef rib roast.

My dad purchases the roast from our local grocery store, it happened to be a ‘Select’ grade of beef.  Select is a very common grade grocery stores carry for beef and it essentially means it has a little less internal marbling and seam fat than a ‘Choice’ or ‘Prime’ grade of beef.  This is good to know to prevent against overcooking the meat.  There isn’t as much forgiveness in overcooking a Select grade of beef as there is a Prime grade.  The roast was ‘bone-in’ which meant it had several beef ribs attached, this is also referred to as a ‘Standing’ rib roast because the roast essentially rests or stands up on the rib bones.  In addition to noting the grade of the beef and whether it was ‘bone-in’ or ‘boneless,’ it is important to know how heavy the roast is.  All of these factors come in handy when determining how long to cook the roast.

There is a helpful ‘Roasting Guidelines’ chart found on in an online brochure called ‘Confident Cooking with Beef.’  Look on page 48-49 of the brochure for the chart.  Our roast had 4 rib bones attached and was a little over 8 pounds.  We wanted it to be medium when it was finished roasting.  Using the chart, it suggested to roast it for between 3 hours and 3 1/2 hours.  Since it was a Select grade of beef, we decided to roast it for 3 hours in a 350 degree oven to avoid overcooking.

The first step is to get the roast out of the packaging and into a roasting pan.  If it has rib bones, it’s not imperative to have a roasting rack since the bones keep the roast elevated from the pan enough to allow proper heat exposure on all sides of the roast.  This worked out well since we didn’t have a roasting pan with a rack to use!

The rub I used was a simple Rosemary Garlic rub.  Combine 3 tablespoons of fresh garlic with 2 tablespoons of dried rosemary, 2 teaspoons of salt and 1 teaspoon of black pepper with 2 tablespoons of olive oil.  Rub the mixture on all sides of the beef roast.  Put the roast in the 350 degree oven and set the timer for 3 hours.  Walk away, enjoy time with your family, forget about that goodness roasting in the oven and relax!

When the 3 hours have pasted, check the internal temperature of the roast.  I pulled ours out when it reached 135 degrees and I tented it with foil and let it rest for an additional 20 minutes for the juices to re-absorb into the roast.


Look at that beautiful crust on the roast!

As you know, you make due with that you have available in the kitchen.  Since the only cutting board in the house was being currently occupied to slice mom’s homemade bread and it was ‘show-time’ for the meal, I had to act quickly.  The roast had to be carefully sliced in the serving platter.  I made a few slices in the roast to reveal the beautiful interior and onto the table it went.


Thankfully my only meal task was the roast.  Mom served it with baked sweet and russet potatoes, corn, green beans, homemade bread and fried apples.  (I’m pretty sure I had the easiest task for the meal).  Sorry for the limited ‘beauty’ shots…but when the meal is all ready, there’s little time for snapping photos.


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