Standing Rib Roast


1 Bone-In Rib Roast cut off the bone and tied. Optional to have rib bone Frenched.
2 tablespoons House blend (recipe to right).

House Blend

1 cup Kosher Coarse Salt
½ cup Freshly Cracked Black Pepper
¼ cup Granulated garlic
Mix ingredients together and store in an airtight container for up to 6 months.


  1. Allow roast to stand at room temperature for at least 1 hour prior to cooking.
  2. Preheat the oven to 400 degree F.
  3. Rub roast with House Seasoning generously.
  4. Place roast on a rack in the pan with the rib side down and the fatty side up.
  5. Roast for 30 minutes at 400 degree F and then reduce heat to 350 degree F. Cook until desired temperature has been reached.
  6. Cook time will vary on size and weight of the roast. Rule of thumb for cooking a roast is 15 minutes per pound at 350
  7. Let Roast rest for 10-15 minutes before carving.

Cooking Temperatures

  1. Rare – 110-120 degrees F
  2. Medium Rare – 120-130 Degrees F
  3. Medium – 130-140 Degrees F
  4. Medium Well – 140-155 Degrees F
  5. Well done – 155-165 Degrees F