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Standing Rib Roast

Standing Rib Roast

Yield: 1 roast

Serves: 6-8

Prep: 60 min

Cook: 3 hr

Ready: 4 hr

  • 1 five-pound standing rib roast

  • 1 cup salt

  • 1/4 cup black pepper

  • 1/4 cup garlic powder

  1. Allow roast to stand at room temperature for at least 1 hour.

  2. Preheat the oven to 375. Rub roast with the seasonings and place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven.

  3. Leave roast in oven but do not open oven door for 2.5-3 hours (Can't stress enough: DO NOT open that oven door until ready to serve). About 30 to 40 minutes before serving time, turn oven to 375 and reheat the roast.

  4. ALWAYS use a meat thermometer to make sure that the meat’s internal temperature never reaches over 120-130F. Grass fed meat cooks faster. The thermometer is the only way you can measure where you are at. The roast can sit on the back of the stove for an hour covered in foil if need be but once roasted past 130F you can never get back the juiciness and flavor wasted by over cooking.





The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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