A frequent sight on holiday tables in the US, a standing rib roast is the sixth to twelfth rib section of the rib primal from a cow. It got its name after the fact that it can stand thanks to rib bones which enable it to roast in that position.

The preparation typically starts with dry-aging the beef, which is totally optional and can take a few days to a few weeks, as that step ensures great flavor and tenderness. The meat is then well seasoned with salt and spices, maybe even coated in a marinade, depending on the recipe, then roasted until medium-rare and carved into slices once rested.

The standing rib roast is typically served with Yorkshire pudding and gravy, mashed potatoes, various vegetables, and green bean casserole.