Standing Rib Roast

Ingredients

• 2.27–2.72 kg (5–6 lb)standing rib roast
• 37.5 ml (2½ tablespoons)wholegrain mustard
• 15 ml (1 tablespoon)bacon grease
• 15 ml (1 tablespoon)fresh thyme leaves
• 2 cloves, mincedgarlic
• 5 ml (1 teaspoon)sea salt
• 2.5 ml (½ teaspoon)cracked black pepper

Instructions

1. 1

   Prepare the oven

   Heat the oven to 230°C (450°F) and remove the upper rack to make room. Line a rimmed baking dish with foil or baking parchment and set the roast on it. If it has not been trimmed, carefully cut away excess fat from the top, following the natural boundary between the meat and fat to expose the rib bones. Scrape the bones clean with a paring knife.

2. 2

   Season the roast

   Stand the roast with the rib points facing upwards. Mix the mustard, bacon grease, thyme, garlic, 5 ml (1 teaspoon) sea salt and 2.5 ml (½ teaspoon) cracked black pepper in a small bowl, then rub the mixture over the roast. Insert an oven-safe meat thermometer into the centre, with its tip at the middle of the meat.

3. 3

   Roast and rest

   Roast for 20 minutes, then reduce the oven temperature to 177°C (350°F) and continue cooking until the centre reaches 52°C (125°F). Take the roast out and leave it to rest for at least 15 minutes before slicing.

What is a standing rib roast?

A standing rib roast is a large cut of beef from the rib section, cooked on the bones so it can stand upright in the roasting tin. It is closely associated with celebratory American roast dinners and is often called prime rib, though that name does not guarantee a particular grade of beef.

This version keeps the seasoning simple: mustard, bacon grease, thyme and garlic form a savoury coating, while the high-then-lower oven method develops colour before gently bringing the centre to temperature.

Nutrition and macros by portion

The nutrition label shows one serving as written: 693 calories, 31g protein, 1g carbs, 62g fat.

The beef supplies most of the protein and fat, while the mustard and garlic contribute only a small amount of carbohydrate. For a balanced plate, pair a slice with plenty of vegetables and a moderate serving of potatoes.

Choosing and preparing the roast

Bone-in roast: choose a piece within the recipe’s 2.27–2.72 kg range. Ask a butcher to trim it if you would rather not expose and clean the bones yourself.

Trim: if needed, cut along the natural seam between the fat and meat rather than cutting deeply into the meat. Cleaning the bones gives the roast a neater presentation, but take care with the sharp paring knife.

Making the seasoning paste

Mustard and bacon grease: stir them together with the herbs and seasonings until evenly combined. The mustard helps the mixture cling to the surface; the bacon grease adds savoury richness.

Even coating: rub the mixture across the exposed surface of the roast. Keep the thermometer probe in the meat’s centre, away from a bone, for a useful temperature reading.

Why the oven temperature changes

Initial heat: the first 20 minutes at 230°C (450°F) gives the outside a head start on browning. Put the roast in only once the oven has reached temperature.

Lower heat: turning the oven down to 177°C (350°F) lets the centre cook more gradually. The recipe gives a temperature target rather than a fixed second-stage time, so use the thermometer as your guide.

Judging doneness

Thermometer: check that the probe tip sits in the middle of the meat and is not touching a bone. Take the roast out when the centre reaches 52°C (125°F), as directed.

Rest: leave the roast undisturbed for at least 15 minutes before slicing. Resting makes it easier to carve and gives the juices time to settle.

Carving and serving

Carving: stand the roast securely on a board and slice across the meat after resting. A sharp carving knife helps make clean portions around the bones.

On the plate: serve with roast potatoes, vegetables and gravy or a simple pan sauce. These sides make a substantial meal and complement the roast’s rich, savoury flavour.

Recipe notes & tips

• Use an oven-safe thermometer so you can follow the centre temperature without repeatedly opening the oven.
• Set the roast securely in a rimmed dish to catch drippings.
• Keep the thermometer tip in the meat rather than against a rib bone.
• Begin checking the temperature after the initial 20-minute roast, as the remaining cooking time depends on the roast.
• Rest the meat for at least 15 minutes before carving.

Variations

• Herb change: replace the thyme with an equal amount of finely chopped rosemary.
• Pepper crust: use coarsely cracked black pepper for a more pronounced peppery coating.
• Mustard swap: use Dijon mustard in place of wholegrain mustard for a smoother paste.
• Garlic boost: add another minced clove for a stronger garlic flavour.
• No bacon grease: use beef dripping in its place for a similar savoury richness.

Common mistakes to avoid

• Guessing the cooking time: use the centre temperature target of 52°C (125°F) instead.
• Probe against bone: reposition the thermometer tip in the middle of the meat for a better reading.
• Cutting too deeply while trimming: follow the fat seam carefully to avoid removing meat.
• Skipping the rest: wait at least 15 minutes before slicing so the roast is easier to carve.
• Slicing immediately: let the roast rest first rather than cutting as soon as it leaves the oven.

How to store

Refrigerate leftover beef in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat gently in a covered dish with a splash of stock or water until hot, or serve cold in sandwiches.

Frequently asked questions