Standing Rib Roast


To me, cooking is about sharing time and experiences with friends and family. One of the best compliments that makes my head swell is when someone has the choice of me making dinner or dinner at a top 10 restaurant and they choose dinner at home. 

Pam boosted my ego recently by special requesting my standing rib roast for her birthday dinner. She flew from North Carolina to Chicago to get it.  

This post is for Pam.  This is the one dish that I make that she likes the most. This is a wonderful dish for a special occasion. Pam, now you can make it when you get home.

Hope you had a great birthday.


1 Tbsp mixed peppercorns
2 Bay leaves
1 Tbsp Salt
3 Garlic cloves, whole
1 Tsp fresh chopped thyme
1 Tsp  fresh chopped rosemary
1 Tbsp olive oil
3 Tbsp prepared wasabi
1 7 lb Standing Rib Roast (also called Prime Rib)
8 Garlic cloves cut into slivers
3 Tablespoons olive oil

Prepare the rub
1.      To make the rub, use a mortar and pestle and crush first 3 ingredients to a fine powder.  

2.      Add remaining 4 ingredients and work into a paste.

3.      Rub paste all over rib roast.

4.      Wrap in plastic wrap and refrigerate overnight.

Prepare the roast
1.      Remove the roast from refrigerator and allow it to warm on the counter for 1 hour. 

2.      Preheat oven to 250 degrees.

3.      Using a knife cut deep holes into the roast and insert the garlic slivers as deep as you can. Be sure to evenly space the garlic slivers throughout the roast.

4.      Place roasting pan over 2 burners and add the three tablespoons of olive oil. Heat the oil over moderate heat until the oil begins to slightly smoke.

      Add the roast to the pan, fat side down. Cook on one side until nicely browned, about 5 minutes.

6.      Flip the roast such that the ribs are standing strait up and brown the end side.

7.      Finally rotate again such that the fat side is up and brown the final side of the roast.

8.      Insert an oven safe meat thermometer into the deepest part of the meat. Place roast in the middle of the oven and cook until the internal temperature reaches about 125 degrees, about two hours, maybe a bit longer depending on your oven.

9.      Remove the roast from the oven and place on a cutting board to rest for 15 minutes.

Join the Conversation

  1. Hey T-bone Tony,

    If we come to Chicago, can we have the standing rib roast too?

    Kev, Mel & Kammy
    P.S. Congratulations!!!!!

  2. Absolutely! Come any time! Though maybe not next March, since that’ll be around d-day… 🙂

  3. It was delicious! Thanks for posting the RSS feed. I added it to MyYahoo! Love ya!

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