Oven-Roasted Standing Rib Roast with Garlic Herb Butter
Made with a bone-in beef rib roast, Montreal steak seasoning, and a garlicky herb butter, this standing rib roast cooks low and slow in the oven for tender, juicy slices from end to end. A simple dry brine, long rest, and quick high-heat finish give you steak-house flavor at home without complicated steps. Perfect as a holiday centerpiece or a special Sunday dinner.
Equipment
Ingredients
- 5-6 lbs beef rib roast (2-3 ribs)
- ¼ cup Montreal Steak Seasoning
- 2 cups unsalted butter (softened)
- 1 head of garlic (minced)
- 1 shallot (finely chopped)
- 6 rosemary springs (finely chopped, about ¼ cup)
- 1 tablespoon Dijon mustard
- 1 tablespoon black pepper
- 1 lemon (zest and juice)
Instructions
- 24 hours before cooking, rub the roast with Montreal steak seasoning. Refrigerate uncovered for 24 hours. Remove and let it come to room temperature before cooking. Preheat the oven to 250º.
Herbed butter
- Add softened butter to a large bowl. Add the rest of the ingredients and mix them into the butter with a rubber spatula until they are fully combined. Divide in half and freeze half of it for future use.
- Take the other half of the butter and rub it all over the roast covering all of the sides. Place on a rack in a roasting pan and place uncovered in the preheated oven. Bake until a meat thermometer reaches 130º in the center for medium rare. About 3-4 hours.
- Remove from the oven and tent with aluminum foil. Let it rest for 30 minutes. While it is resting, turn a grill up to 500º. In the alternative, you can use the oven on broil. Sear each side on the grill, about 2 minutes on each side. Remove and slice right away.
Barbara's Notes + Tips
Storage
- Store: Once the roast has cooled, slice whatever you think you will use over the next couple of days and place the pieces in an airtight container. Refrigerate and reheat gently in a low oven or in a covered skillet so the meat warms through without overcooking.
- Freeze: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer bag, pressing out as much air as you can. Thaw in the refrigerator, then warm the slices in a covered dish in a low oven, adding a spoonful of broth or pan juices if you have them.
