Step 1: Remove the standing rib roast from the refrigerator at least 2-4 hours before cooking to allow it to come to room temperature. Place it on a wire rack set over a baking sheet, uncovered, to allow air circulation and dry the surface.
Step 2: If your butcher hasn't already done so, you can 'chines' the roast by cutting along the bone to slightly separate it from the meat, then tie it back on. Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
Step 3: In a small bowl, combine coarse sea salt, freshly cracked black pepper, minced garlic, finely chopped fresh rosemary, and fresh thyme. Rub the entire standing rib roast with olive oil, then generously coat it with the herb and spice mixture, pressing it into the scored fat and all sides of the meat.
Step 4: Preheat your oven to 450°F (230°C). While optional, searing the roast in a heavy-bottomed pan on the stovetop for 3-5 minutes per side until deeply browned will add tremendous flavor and color. If searing, do so before placing in the oven.
Step 5: Place the seasoned standing rib roast, bone-side down, on a rack in a roasting pan. Roast in the preheated 450°F (230°C) oven for 20-30 minutes. This initial high heat creates a crispy, flavorful crust on your standing rib roast recipe.
Step 6: Reduce the oven temperature to 325°F (160°C). Continue roasting until a meat thermometer inserted into the thickest part of the meat (avoiding bone) reaches your desired doneness: 120-125°F (49-52°C) for medium-rare, or 130-135°F (54-57°C) for medium. A 3-4 rib roast typically takes 2 to 2.5 hours total cook time at 325°F after the initial high heat.
Step 7: Once the roast reaches your target internal temperature, remove it from the oven, transfer it to a carving board, and tent loosely with foil. Let it rest for at least 20-30 minutes (up to 45 minutes for a larger roast). This is crucial for juiciness as the internal temperature will rise by 5-10 degrees (carry-over cooking), and the juices will redistribute.
Step 8: After resting, remove the string if you tied the bones back on. Slice the meat away from the bones using a sharp carving knife. Then, slice the meat against the grain into desired thickness. Serve immediately with pan drippings or your favorite au jus.