Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
15 Mins
Total Time
3 Hours 5 Mins
Serves 12 (serving size: about 3 ounces beef and about 2 1/2 teaspoons sauce)

A standing rib roast is a bone-in prime rib roast. Serve with roasted potatoes and steamed green beans.

How to Make It

Step 1

Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper.

Step 2

Preheat oven to 400°.

Step 3

Place garlic in a mini chopper, and pulse until finely chopped. Add Dijon, thyme, rosemary, and oil; pulse to combine. Rub Dijon mixture evenly over beef. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 400° for 30 minutes. Reduce oven temperature to 350° (do not remove roast from oven); bake at 350° for 30 minutes. Add broth to pan. Bake for 30 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove roast from oven, and let stand 20 minutes before slicing.

Step 4

Heat roasting pan over medium-high heat; bring broth mixture to a boil, scraping pan to loosen browned bits. Stir in wine; boil 6 minutes or until reduced to 2/3 cup (about 6 minutes). Serve with beef.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

DKgrill's Review

August 07, 2013

lkrvnch's Review

December 29, 2012

carolfitz's Review

November 23, 2012
We rinsed & towel-dried the rib roast and then let it rest uncovered in the fridge for 48 hours. Prepped the rub per directions except added the salt & pepper to the mix, rather than seasoning the roast directly. Served with the pinot noir sauce, CL's scalloped vidalia onions, CL's brussels sprouts gratin & C:'s fresh thyme popovers. The mustard-herb crust was very good. (Editing in Jan '15 to add that we now follow Serious Eats foolproof timing/temperature for roasting rib roast

hays0369's Review

June 03, 2012

EMatthews's Review

February 16, 2012
We absolutely loved this. The Rosemary-Dijon crust was delicious, and the roast was perfect.

SBManuel's Review

January 16, 2012

KCunningham's Review

December 27, 2011

jennitc's Review

December 23, 2011
this was delicious! i tweeked it just a little. because i had to prep it in advance, it ended up sitting in the fridge for about 4 hours before i took it out to stand. this ended up brining and marinating the meat and it was so juicy and delicious! i also used a sirloin roast because that was all i had and it worked great!