Grassland Beef - U.S. Wellness Meats

Standing Rib Roast

This post was written by Jennafer Ashley of PaleoHacks.


PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.

Impress your guests with this juicy, bone-in standing rib roast set over a bed of hearty vegetables.

With summer gatherings just around the corner, what better way to celebrate than with an impressive standing rib roast? While the name might seem intimidating, cooking a mouthwateringly juicy rib roast is quite straightforward.

The beauty of bone-in meat is that because the bones resist high heat, the meat around them stays tender and juicy as it roasts. Tip: Save those roasted bones after carving to use in bone broth. Another reason this cut of beef is so tempting is the amount of fat it contains. The marbling in a rib roast is abundant and adds a ton of juicy flavor to the beef. The fat caramelizes as it roasts at a high heat, which is why we start roasting at a high temperature.

Start with a grass-fed rib roast, and let it rest outside of the refrigerator for 1 hour before roasting. Liberally rub ghee, rosemary, garlic, salt and pepper all over your rib roast. (Ghee can withstand high heat cooking and adds buttery aroma and flavor to both the beef and the vegetables roasting below it.) Next, place the roast on top of a bed of carrots and onions and set into the oven to cook for 25 minutes at 425ºF.

Once the roast starts to brown, lower the temperature to 350ºF and continue to roast for 1 hour. Then start checking the roast with a thermometer to see if it has reached an internal temperature of 130ºF for medium-rare meat.

Remove the roast from the oven and let it rest 30 minutes, covered, before slicing – it is essential to allow those juices to redistribute before carving. Then, slice your standing rib roast and serve it with the roasted vegetables on the side.


PHOTO CREDIT: Jennafer Ashley



Prep time – 10 minutes
Cook time – 1 hour 40 minutes
Total time – 1 hour 50 minutes
Yield – 4 servings


Small bowl

Roasting pan or casserole dish

Aluminum foil





  1. Remove ribs from refrigerator 1 hour before roasting. Preheat oven to 425ºF.
  2. Place carrots and onions in a roasting pan. Pour in beef stock.
  3. In a small bowl, combine ghee and herbs. Rub the ghee mixture thoroughly over the roast to coat.
  4. Set the roast on top of the vegetables, fatty side up. Roast for 25 minutes.
  5. Reduce heat to 350ºF and continue to roast for approximately 1 hour and 15 minutes, or until internal temperature reaches 130ºF for medium-rare beef.
  6. Cover roast with aluminum foil and rest 30 minutes before carving.



Meet The Chef

Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.

PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.