Cajun Ninja

Standing Rib Roast


8-10 pound standing rib roast

1 stick Rouses unsalted butter

8 cloves of garlic

2 onions

Rouses Sicilian Extra Virgin Olive Oil

Rouses Kosher salt

Pi-YAHHHHH!! Seasoning

Rouses Butcher blend black pepper

Rouses Herbs De Provence

Red wine or beef broth


Let the rib roast come to room temperature.

Heat a large dutch oven or cast iron pot on a low heat. Peel the eight cloves of garlic by giving them a gentle smash. Cut the yellow onions into slices and set aside. 

Add the stick of butter to the pot. Once the butter has completely melted, add the garlic to the pot and stir. Keep the pot on a low heat allowing the garlic to cook into the butter. 

Preheat your oven to 300°

Thoroughly rub the rib roast with the Sicilian extra-virgin olive oil. Generously season the rib roast with the kosher salt, Pi-YAHHHHH, butcher blend black pepper, and Herbs de Provence. 

Increase the heat of the pot so that the surface can come to 400°. (It is helpful to have a thermometer gun right here)

Once the surface of the pot has reached 400°, drop the rib roast in on one side.

Sear each side of the rib roast for 3-4 minutes. Ladle some of the melted butter over the top of the roast as you sear each side. 

After searing all sides, put the rib roast on a rack that is over a sheet pan. Lower the heat of the pot to a low setting. 

Place the entire pan, rack, and roast in the center of the oven. Let cook for 3 hours. At this time you’ll add the sliced onions to the pot. Increase the heat to a Medium heat. 

Cook the onions down for about 5 minutes then add some of the red wine or beef broth. 

Continue to cook the onions down for another 20 minutes. After 20 minutes, add your desired amount of wine or beef broth, stir, turn the heat off, cover, and just let sit until the roast is done. 

After the three hours is up, remove the roast from the oven and let it rest for 20 minutes. It is crucial that you do not slice into it until the 20 minutes is up. 

After 20 minutes, use a very sharp knife to slice off the bones, then slice 1 inch thick steaks for serving. 

Add a side of the smothered onion gravy, and you’re good to go. Enjoy!

Ingredients used in this recipe