Standing Rib Roast

I used to wonder what people meant when they would say that Easter "snuck" up on them?  I mean, it's something that's scheduled and planned WELL in advance - how can it "sneak" up on anyone who's paying attention? 🤷🏻‍♀️  Fast forward to Easter 2026 --- 🤣.  

This year Easter is going to fall 2 days after my daughter's destination wedding and it is, understandably so, taking a back seat to this all consuming-major life event.👰🏻  I'm aware that Easter is coming but I've done very little to prepare for the upcoming holiday.  Normally, I would spend this week creating menus, prepping food and putting together themed Easter baskets for my kids.  This year though - I'm taking care of a last minute details and making sure that I get all of my wedding essentials packed into my suitcase.  Clothes, jewelry, shoes, makeup, gift bags, pruning sheers.🤣✂️💐

Even though I'm not hosting Easter dinner this year, I want to share my standing rib roast recipe with those of you who are making a special holiday meal this Sunday.  This was the roast that I made for my family at Christmas but it would be just as delicious in Spring as it was in the winter. 😉  I didn't take a lot of pictures because honesty - we let this roast rest and then sliced it up and served it immediately. 

Standing Prime Rib Roast
1 whole rib eye roast (bone-in prime rib) about 14 lb.
6 Tbsp. olive oil, divided
4 Tbsp. tri-color peppercorns
3 sprigs rosemary
3 sprigs thyme
1/2 cup kosher salt
1/2 cup garlic, minced

Remove roast from refrigerator and let sit at room temperature for 1-2 hours.

Heat 2 T. oil in cast iron skillet.  Sear both sides of roast on high until golden.

Crush peppercorns in a ziploc bag with a rolling pin.

Add salt, rosemary leaves, thyme leaves, and garlic. 

Rub 4 T. oil over roast.  

Pat seasoning over roast. 

Roast 20 minutes at 500.  

Reduce heat to 300 and roast until internal temperature reaches 125.  (20-30 minutes per pound)  

Remove roast from oven, cover with foil and let rest 30 minutes.  

Ciao!

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