Cooking School: Standing Rib Roast

Learn how to make this classic dish using our step-by-step instructions.

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How to Make the Best-Ever Roast Beef

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

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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.

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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.

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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.

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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.