1. Assemble the following ingredients, putting everything in the same medium bowl as you go: 2 fresh rosemary sprigs, neatly chopped (this should amount to about two tablespoons), six fresh thyme sprigs, finely chopped (approximately one tablespoon), and six garlic cloves, minced (about two tablespoons).
2. Next, ½ teaspoon of cayenne pepper, ¼ teaspoon of smoked paprika, ¼ cup of olive oil, two teaspoons of kosher salt, one teaspoon of Dijon mustard should all be mixed. To combine the ingredients, whisk them together.
3. Cut the meat from the bones using a sharp knife. Using your hands, rub the mixture all over the rib roast. Tying the roast together to keep the bones in place using kitchen twine. Place the rib roast on a big dish, cover with plastic wrap, and chill overnight.
4. Take the roast out of the refrigerator and let it sit aside for 2 hours to come to room temperature before roasting.
5. Remove any racks above the oven and set up a rack in the lower third of the oven. Preheat the oven to 450 degrees Fahrenheit. In a cast-iron skillet of about 12 inches, a roasting pan, or a metal baking pan with 9×13-inches, arrange the roast bone-side down.
6. Allow for 20 minutes of roasting. Decrease the oven’s temperature to 350°F and continue to roast for another 1½ to 2 hours, or until an instant-read thermometer inserted in the center registers 125°F for a medium-rare roast. Allow 30 minutes for resting on a cutting board. Remove the bones from the roast. Serve by slicing into ½-inch thick slices.

This recipe results in a delicious and flavor-packed beef roast, ideal for serving on any occasion of your choice. The entire recipe takes 2 hours to 2 hours 30 minutes to make, with a prep time of 20 minutes.

If you’d like to see more recipe ideas for cooking a standing rib roast in the oven, then check out this video recipe.