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Cooking School: Standing Rib Roast

  • David Prince


    Makes: 6 to 8 servings

    Prep: 20 minutes

    Roast: at 450 degrees for 25 minutes, then at 375 degrees for 1 hour, 10 minutes


    1 three-rib standing beef rib roast (about 6 pounds total)

    3 cloves garlic

    1 tablespoon olive oil

    2 teaspoons dry mustard

    1 teaspoon chopped fresh rosemary

    1 teaspoon chopped thyme leaves

    1 teaspoon salt

    1/2 teaspoon black pepper

    Horseradish Sauce

    8-ounce container light sour cream

    4 teaspoons horseradish

    1/2 teaspoon dry mustard

    1/2 teaspoon salt

    1/4 teaspoon black pepper

  • Slice Garlic into Slivers

    1. Heat oven to 450 degrees. Bring meat to room temperature by letting it rest on a cutting board for at least 30 minutes. Place a rack in a shallow roasting pan.

  • David Prince

    Tuck Garlic into Meat

    2. Slice 2 of the garlic cloves into slivers. Chop remaining clove. Using the tip of a small knife, cut slits into the fleshy part of the roast, deep enough to hold garlic slivers. Tuck garlic slivers into meat. In a small bowl, combine chopped garlic, olive oil, dry mustard, rosemary, chopped thyme, salt, and black pepper.

  • David Prince

    Herb Rub

    3. Place roast rib-side down on a rack in pan. Rub with herb mixture. Transfer beef to a 450 degree oven and roast for 25 minutes. Reduce oven temperature to 375 degrees and continue to cook for an additional 1 hour and 10 minutes, until meat registers 135 degrees on an instant-read thermometer for medium-rare.

  • David Prince


    4. Remove roast from oven; tent with foil. Let rest 15 minutes. Meanwhile, prepare Horseradish Sauce: In a small bowl, blend sour cream, horseradish, dry mustard, salt, and pepper until smooth.

    To serve roast: Beginning at rib tops, slice down along curve of ribs to separate meat from bones. Cut roast into 1/4-inch-thick slices and serve with Horseradish Sauce alongside.

    Copyright © 2007. Used with permission from the December 2007 issue of Family Circle magazine.