A Stuffed Standing Rib Roast is the ultimate showpiece for Christmas dinner. It’s tender, juicy, and beautifully marbled with rich flavors. When filled with a savory herb and breadcrumb stuffing, it becomes a luxurious centerpiece that impresses everyone at the table. The roast’s golden crust and aromatic filling make it perfect for the holidays, offering both flavor and presentation that say “celebration.”
1. Ingredients
For the Roast:
- 1 standing rib roast (4–5 pounds, bone-in)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Stuffing:
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 cup breadcrumbs
- ½ cup chopped mushrooms
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
2. Cooking Time
- Prep time: 25 minutes
- Cooking time: 1 hour 45 minutes
- Resting time: 15 minutes
- Total time: 2 hours 25 minutes
3. Serving Quantity
- Serves 6–8 people
4. Instructions
- Prepare the Roast: Preheat your oven to 450°F (230°C). With a sharp knife, carefully slice a deep pocket along the top or side of the roast, large enough to hold the stuffing.
- Make the Stuffing: In a skillet, melt butter over medium heat. Add onion and cook until soft. Stir in garlic and mushrooms, cooking for another 3 minutes. Add breadcrumbs, herbs, Parmesan, salt, and pepper. Mix well and remove from heat. Let it cool slightly.
- Stuff the Roast: Spoon the stuffing mixture into the pocket you made in the roast. Secure the opening with kitchen twine to keep the filling in place.
- Season the Roast: Rub olive oil all over the roast, then sprinkle with salt, pepper, garlic powder, and onion powder.
- Roast It: Place the stuffed roast on a rack in a roasting pan. Roast at 450°F (230°C) for 15 minutes to develop a crust, then lower the oven to 350°F (175°C) and continue cooking for about 1½ hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Rest Before Carving: Remove the roast from the oven, tent it loosely with foil, and let it rest for 15 minutes. This keeps the juices inside the meat.
- Serve: Slice between the bones and serve thick, juicy slices with a spoonful of the flavorful stuffing.
5. Nutrition (per serving)
- Calories: 620
- Protein: 45 g
- Fat: 46 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Sugar: 1 g
6. Tips for Best Results
- Always let the roast come to room temperature before cooking for even heat distribution.
- Use a meat thermometer for perfect doneness—130°F for medium-rare, 140°F for medium.
- Add a splash of red wine or beef broth to the roasting pan to create a simple, rich gravy.
- For extra flavor, marinate the roast with garlic and herbs overnight.
- Save the bones to make a delicious beef broth later.
A Stuffed Standing Rib Roast brings elegance and warmth to the Christmas table. Each slice offers juicy beef, aromatic herbs, and buttery stuffing—perfect for sharing with those you love during the holiday feast.
