Standing Rib Roast is a somewhat new holiday tradition for me. For Rob on the other hand, it is a long standing expectation at Christmas. The first time I made a rib roast a few years ago I found it somewhat intimidating. Now that I have made it a few times, I have learned that it is actually very simple and honestly doesn’t take that long.
This version incorporates a herbed salt crust which was a first for me. It adds a great flavor and textural element to the meat. I went with some pretty classic flavors focusing on garlic, rosemary, and fennel seed. Combining the salt, spices/herbs, and olive oil creates an almost perfect, classic aroma that I love.
I used Celtic Grey Sea Salt for my salt crust. It had medium sized grains that are naturally slightly sticky, which made it perfect for the crust. I would avoid a fine salt or larger grains as they will either not form an ideal crust or will add too much crunch. It is funny when I think about that I have 3-4 different kind of salt for various uses. I have a very coarse salt for my grinder, fine salt for pasta water, flake salt for final topping, and then the grey salt for some of these specialty uses.
I personally think that a rib roast like this really needs to be at most medium, but I really prefer a medium rare. Its especially key that you let the meat rest for about 20 minutes at least. All of the juices recombine and the meat comes to the perfect internal temperature.
Herb-Salt Crusted Standing Rib Roast
- 2 Rib Standing Rib Roast about 5 Pounds
- 4 Garlic Cloves Minced
- 3 Tbs Sea Salt medium-coarse grain
- 4 Tbs Olive Oil
- 1 Tsp Fennel Seed Crushed
- 1 Tsp Rosemary Minced
- 1/2 Tsp Mustard Seed Crushed
- Salt & Pepper to taste
- Preheat the oven to 350F.
- Pat the rib roast dry. Remove any extra fat from the top of the roast. Optional: French the bones so that the bones are exposed on the top.
- Salt and Pepper each of the side.
- Combine all of the spices, salt, and olive oil. Coat the topside of the roast with the salt crust mixture. Focus the crust on the top surface over the sides.
- Roast for 2-2.5 hours. The meat should read about 120-125F. Allow the meat to rest for 20 minutes.
- Remove the meat from the bone and slice.