Name: Stuffed Standing Rib Roast
Prep time: 30 min
Cook time: PT-489689H35M49S
Total time: 3 h
Cuisine: American
Ingredients: 1 standing rib roast (bone-in, 3 to 4 ribs); 2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil or softened butter; 4 garlic cloves, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 2 tbsp parsley, chopped; 1 cup Italian-style breadcrumbs; 1/2 cup Parmesan cheese, grated; 1 small onion, finely chopped; 1/2 cup beef broth or red wine (for basting or roasting pan); Butcher’s twine

Jump to Recipe·Leave a Review

This Stuffed Standing Rib Roast is an impressive, flavor-packed centerpiece that’s perfect for special occasions and holiday feasts. Tender, juicy rib roast is stuffed with a savory mixture of herbs, garlic, and breadcrumbs, then roasted to perfection. It’s bold, beautiful, and makes every gathering feel truly special.

Why You’ll Love This Recipe

I love this recipe because it takes a classic rib roast and elevates it with a delicious stuffing that adds both flavor and drama. The herb and garlic filling seeps into the meat as it roasts, making every bite aromatic and rich. It’s a great way to wow guests without complicated techniques. Plus, the bone-in presentation always looks stunning on the table, and I like how the meat stays juicy with that perfect crust on the outside. Stuffed Standing Rib Roast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

standing rib roast (bone-in, 3 to 4 ribs)
salt
black pepper
olive oil or softened butter
garlic cloves, minced
fresh rosemary, chopped
fresh thyme, chopped
parsley, chopped
Italian-style breadcrumbs
Parmesan cheese, grated
onion, finely chopped
beef broth or red wine (for basting or roasting pan)
butcher’s twine

Directions

I start by letting the rib roast come to room temperature. While it rests, I prepare the stuffing.
I sauté onion and garlic in olive oil until fragrant, then mix in breadcrumbs, Parmesan, and herbs. I let the mixture cool slightly.
I carefully cut a pocket or slit into the center of the roast (without cutting all the way through) and stuff the herb mixture inside.
I tie the roast with butcher’s twine to hold everything together and rub the outside with salt, pepper, and olive oil or butter.
I place it in a roasting pan with a bit of broth or wine in the bottom and roast it at high heat first to develop a crust, then lower the temperature and roast until it reaches my preferred doneness.
Once done, I rest the roast for 20–30 minutes before slicing to lock in all those juices.

Servings and timing

This recipe serves 6 to 8 people. It takes about 30 minutes to prepare, and the roasting time depends on the size and doneness—about 15 minutes per pound at 325°F after the initial high-heat sear. Total cooking time is usually 2 to 2.5 hours, plus resting time.

Variations

I sometimes mix crumbled sausage into the stuffing for an extra savory twist. A blue cheese and walnut filling also works beautifully if I want something richer. For a crustier exterior, I coat the roast in a mustard and herb mixture instead of olive oil. If I want to skip the stuffing, I just use the seasoning rub and let the meat shine on its own.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I slice the meat and warm it in a covered dish at 300°F with a splash of broth to keep it moist. It can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating gently in the oven or on the stovetop. Stuffed Standing Rib Roast

FAQs

Do I have to stuff the roast?

No, I don’t have to. The roast is delicious even without stuffing, but adding the filling takes the flavor to another level and adds moisture to the meat.

What’s the best way to get a crispy crust?

I always start with a high-heat blast—usually 450°F for 20 minutes—before reducing the temperature. Rubbing the outside with butter or oil and salt also helps develop a deep, flavorful crust.

What internal temperature should I aim for?

I go for 125°F for rare, 135°F for medium rare, and 145°F for medium. I always use a meat thermometer and remember that the temperature will rise about 5 degrees while resting.

Can I use boneless rib roast?

Yes, but I prefer bone-in for better flavor and presentation. Boneless is easier to slice, though, and cooks a bit faster.

What should I serve with it?

I usually serve it with mashed potatoes, roasted vegetables, or a horseradish cream sauce. A rich red wine pairs beautifully too.

Conclusion

This Stuffed Standing Rib Roast is one of those showstopper recipes I turn to when I want to make a lasting impression. The savory stuffing, tender meat, and dramatic presentation make it a favorite for holidays and celebrations. It’s surprisingly simple to prepare and always delivers incredible results.