Standing Rib Roast

This process produces a wonderful dish that serves 5-6 hungry carnivores.








8 lbs-10 lbs Standing Rib Roast (3-4 bone)
2 Tbs coarse ground pepper
1 Tbs garlic powder
1 Tbs onion powder
4 Tbs butter
1 tsp Kosher salt
1 tsp Smoked Paprika


  1. Remove roast from refrigerator and let warm to room temp (you can complete steps 2-5 at any time before the roast is at room temp but do not put roast in the oven until it has warmed to room temp)
  2. Wash and dry roast; make 1/2 in cuts on all sides of the roast
  3. Whisk dry rub ingredients together
  4. Rub butter on both ends of roast
  5. Rub dry rub on all sides of the roast getting into the cuts made earlier
  6. Preheat oven to 425F.
  7. Place roast (bones down) in the center a raised rack roasting pan and place pan in the center of the middle shelf in the oven. Set timer for 15 minutes
  8. When timer goes off, reduce oven temp to 325F.
  9. Cook for 2 hours (time may vary for final cooking depending upon personal tastes). Start checking the internal temperature.
  10. When internal temps reach 145F in the center the roast will be reddish in the middle graduating from pink to grey on the end pieces.
  11. Remove from the oven, place roast on platter and cover with foil and let rest 20-30 min.

Sharpen knife, slice and serve with a nice creamy horseradish sauce.