WG Standing Rib Roast
A classic holiday meal centerpiece, standing rib roast needs no introduction. Also known as prime rib, it is a tender, flavorful roast cut from the center of the rib section. Traditionally seasoned with rosemary, thyme, Kosher salt and pepper, you can have it ready for the oven in mere minutes. Have your butcher separate the roast from the bones then tie the roast back together. Roasting with the bones adds more flavor, and carving is much easier.

WG Standing Rib Roast in Oven

The countertop oven will fit a 7 pound roast, leaving your main oven free for other holiday sides. Using the integrated probe ensures the ideal internal temperature without guesswork.WG Standing Rib Roast Platter

WG Standing Rib Roast
Standing Rib Roast
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Votes: 18
Rating: 2.94
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Servings
8 servings
Servings
8 servings
WG Standing Rib Roast
Standing Rib Roast
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 18
Rating: 2.94
You:
Rate this recipe!
Servings
8 servings
Servings
8 servings
Ingredients
  • 1 6-7 pound standing rib roast
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
Instructions
  • Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ ROAST 450°F. In a small bowl, mix the olive oil, salt, pepper and herbs. Place the meat, bone side down, in WOLF GOURMET baking pan. Rub seasoning mixture all over the beef.
  • Insert temperature probe in the middle of the roast at an angle such that top of probe will not touch the heating elements and probe tip is not touching a bone. Place pan in the oven and insert the probe’s plug into the probe jack. Set the probe temperature to 125°F (for medium-rare) and roast the meat for 20 minutes, then reduce oven temperature to 300°F and turn off CONVECTION. Continue to roast until probe temperature chime sounds, about an hour and half longer. Remove the probe and pan from the oven and tent loosely with foil. Allow roast to rest for 15-20 minutes before carving.

3 comments on “Standing Rib Roast”

  1. Vincent Tihoni

    The counter top oven is such a wonderful appliance during the holidays (or any other time when you need to free up the oven). I love the simplicity behind the rib roast recipe. This dish brings back the feeling of home cooked meals and family gatherings synonymous with the holiday season.

  2. NicholaS Broussard M.D.

    Looking forward to MANY Good recipes.Thanks…Doc Nic…

  3. NicholaS Broussard M.D.

    Looking forward to many GOOD recepies….Nic

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