Art of the Standing Rib Roast

Art of the Standing Rib Roast

Art of the Standing Rib Roast 1550 1033 The Original Dry Bag Steak

“Here, we walk you through the three simple stages of creating a perfect rib roast. Once you’ve tried the well-tested method, we bet you’ll return to it often, reproducing the roast easily without needing to consult a recipe. French the bones yourself or ask your butcher to do it. Swap in whatever fresh herbs you happen to have on hand. Fiddle with doneness until the perfect amount of pinkness is yours. This is destined to become your house specialty…”

For the complete recipe and cooking instructions (including videos!), please visit our esteemed colleagues at ChefSteps.

We thank ChefSteps for this mouth-watering recipe!

Standing Rib Roast Recipe Overview:


  • 1 Classic, Oven-Roasted Standing Rib Roast, about 4 rib bones
  • 30 g Herbs, fresh, such as rosemary and thyme
  • 15 g Black pepper, whole
  • 40 g Salt, Maldon flake, or other coarse salt
  • 1 Egg white


  • Butcher’s twine
  • Digital instant-read thermometer
  • Thermocouple probe (optional)

Time: 1 hr active; 5–6 hr total

Yield: 8 servings

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