Oven Roasted Standing Rib Roast

Nothing says holiday feast quite like a perfectly cooked bone-in ribeye roast. Whether it’s the centerpiece of your Christmas dinner or a special weekend gathering, this roast delivers a show-stopping presentation and unmatched flavor. With its tender, juicy interior and a beautifully caramelized crust, it’s a dish that embodies comfort, celebration, and a touch of culinary elegance.

This recipe combines the simplicity of traditional seasoning with the transformative power of a dry brine, allowing the natural flavors of the ribeye to shine. The low-and-slow cooking method ensures the meat is evenly cooked, while a final blast under the broiler creates a perfectly golden and crispy fat cap. And don’t worry, the rib bones—carefully tied back onto the roast—serve both as a flavor booster and a rustic finishing touch.

Whether you’re carving this at the holiday table or enjoying it with family and friends on a cozy weekend, this ribeye roast is sure to leave a lasting impression.

Ingredients

• 7 pound bone in rib eye roast
• 2 tsp kosher salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp fresh rosemary

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Directions

First, use a chef’s knife and remove the rib bones by cutting along the bones to separate them from the roast. Set the rib bone plate aside on a cooling rack over a cookie sheet.


Next, carefully and lightly shave off any hard fat from the fat cap and remove any surface silver skin. This is an optional step as most roasts will be cleaned up by the butcher. But if you do trim, leave at least 1/4 inch of fat cap on the top of the roast.

Next, carefully slice a cross hatch pattern in the fat cap by only slicing the fat and not the meat.


Next generously apply kosher salt on all sides of the roast and the separated rib bones. Place the roast with the rib bones on the cooling rack which allows for airflow underneath the roast. Place this in the refrigerator for at least 24 hours and up to 4 days. This will dry brine the roast adding flavor to the meat while also tenderizing it.


After at least 24 hours of dry brine, remove the rib roast from the refrigerator and pre-heat a 12 inch cast iron skillet on medium heat until it reaches between 475 and 500 F. Using tongs and or cotton liner with nitrile gloves, hold the roast into the skillet and brown each side for 2 – 4 minutes. Be aware of any smoke detectors nearby that may alert from the smoke of this step.


After searing the roast, apply garlic powder, black pepper, and finely minced fresh rosemary to all sides of the roast.


Place the roast back on top of the rib bone plate. Using butcher twine, tie the rib plate back in place with a loop between each rib bone.


Place the roast back on the cooling rack sheet pan, then place the temp probe into the center of the roast and set the alarm for 125F. Place the roast in an oven preheated to 200 F and cook roughly 4 to 5 hours until the alarm signals, or roughly 39 minutes per pound.


Remove the roast from the oven and lightly tent it with aluminum foil. Allow the roast to rest for 30 to 50 minutes.


Turn on the oven broiler on high or at least 450 F. Place the roast back in the oven for 5 minutes allowing the fat cap to darken.


Cut the butcher twine to remove the rib bones, then slice the roast to your desired thickness.

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