How long to cook a standing rib roast per pound?

About 15–20 minutes per pound at 325°F for medium rare, but always use a thermometer.

Can I cook a standing rib roast from frozen?

It’s not recommended — thawing fully ensures even cooking and better texture.

Bone-in offers more flavor and juiciness, while boneless is easier to carve.

A mix of kosher salt, cracked black pepper, garlic, and fresh herbs is classic; add Dijon or smoked paprika for variety.

Yes, but expect a different texture — more like pot roast than a traditional pink-centered rib roast.

Tender, juicy standing rib roast with garlic, herbs, and butter, perfect for holidays or special dinners.

Scale

5–7 lbs prime rib or standing rib roast, bone-in or boneless
2 tbsp kosher salt
1 tbsp freshly cracked black pepper
4 cloves garlic, minced
2 tbsp fresh rosemary
2 tbsp fresh thyme
½ cup unsalted butter or herb butter
Optional rubs: herb-crusted, Dijon mustard rub, smoked spice blend
2 cups beef stock or drippings
Optional flavor upgrades: horseradish crust, herbs de Provence, garlic butter compound

Prep the roast: Trim excess fat, leaving about ¼ inch. Pat dry and season with kosher salt and pepper. Dry brine in the fridge for 12–24 hours, uncovered.
Bring to room temperature: Remove from fridge 1–2 hours before cooking.
Choose cooking method: Select oven low and slow, 500-degree method, reverse sear, smoked, pellet grill, or air fryer.
Roast the beef: Preheat oven to 325°F. Place roast bone-side down in a roasting pan. Cook until desired internal temperature is reached.
Check temperature: For medium rare, aim for 125–130°F; medium, 135°F. Use a probe thermometer.
Rest the meat: Tent with foil and rest 20–30 minutes.
Prepare au jus: Use pan drippings and beef stock, simmer to reduce slightly.
Slice and serve: Carve between bones and serve with sides.

Keywords: standing rib roast recipe