Sliced rib roast on fancy white plate with gorgonzola sauce.

If you’re looking for a mouthwatering entree to serve for your holiday dinner, look no further than a Publix Premium standing rib roast. It’s an impressive alternative to turkey or ham, cooked in just a few hours, begging to be spiced up and served with a variety of sauces and sides.

Selecting a Rib Roast

When selecting a rib roast to cook, a good rule of thumb is to purchase a roast with one rib for every two people. Publix Premium standing rib roast comes boned and tied for easy carving. The bones are separated from the eye of the roast and then tied back on with butcher’s twine. Cooking the meat with the bones gives it maximum flavor. Once your roast is cooked, just cut the twine and lift the eye of the roast off the rack of ribs.


Cooking the Rib Roast

For the best roast imaginable, cook according to the recipe until the roast is 125 F (for medium-rare; warm red center), 130 F (medium; warm pink center) or up to 170 F (well-done). Use a meat thermometer to accurately ensure doneness. Then, transfer the roast to a cutting board and let it stand for 10 to 15 minutes before slicing. The temperature will rise 5 to 10 F during this time.

NOTE: The doneness temperatures for medium-rare and medium stated above are traditional temperatures used for cooking rib roast but are not recommended by the United States Department of Agriculture (USDA). To maintain food safety, the USDA recommends an internal temperature of 145 F, as measured using a food thermometer, with a three-minute rest time before carving.

If you’d like to serve a rib roast this holiday season, or even for Sunday dinner, we have several recipes from our Publix Aprons® team for inspiration.

Garlic Herb-Rubbed Rib Roast

Sliced rib roast on large white plate.


Standing Rib Roast with Herbed Garlic Peppercorn Crust

Rib roast with slice off with a peppercorn crust.


Rib Roast with Onion Au Jus

Sliced rib roast on white plate next to small bowl of onion au jus.


Rib Roast with Gorgonzola Sauce

Sliced rib roast on large plate on dinner table.


Rib Roast and Garlic Cream Sauce

Siced rib roast on grey plate with small bowl of garlic cream sauce



Karleigh W.

Written by

Karleigh W. joined the Publix family in 2013 as a front service clerk. Before becoming a full-time member of the team, she was a 2019 summer intern. Her love for writing, serving customers and Publix culture fuels her inspiration to bring new ideas to The Publix Checkout. Outside of work, Karleigh likes to bake, cook and spend time with her husband and their cat, Cici.

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