This foolproof method for cooking a standing rib roast—a.k.a., prime rib—guarantees perfectly medium-rare doneness in the thickest part of the roast, every time. The slices closest to the edges will be more well-done.
HANDS-ON TIME
20 minutes
TOTAL TIME
4 hours
MAKES
8 to 10 servings
INGREDIENTS
STANDING RIB ROAST:
3 kg beef standing rib premium oven roast
2 cloves garlic, minced
2 tsp chopped fresh rosemary
½ tsp pepper
¼ tsp salt
4 tsp Dijon mustard
GREEN PEPPERCORN HORSERADISH SAUCE:
1 tbsp butter
3 shallots, finely chopped
¼ cup brandy
2¼ cups sodium-reduced beef broth
2 tbsp green peppercorns in brine, drained
½ cup whipping cream (35%)
3 tbsp prepared horseradish
1 tsp Worcestershire sauce
¼ tsp pepper
3 tbsp cornstarch
DIRECTIONS
STANDING RIB ROAST: Place roast, bone side down, on rack in roasting pan.
Mash together garlic, rosemary, pepper and salt. Brush mustard over top and sides of roast; spread garlic mixture over mustard, pressing to adhere. Let stand at room temperature for 45 minutes.
Roast in 500°F (260°C) oven for 11 minutes per kilogram, or 33 minutes.
Turn off oven; do not open door. Let stand in oven for 2 hours.
GREEN PEPPERCORN HORSERADISH SAUCE: While roast is standing in oven, in saucepan, melt butter over medium heat; cook shallots, stirring often and reducing heat if browning too quickly, until golden and softened,
about 5 minutes.
Add brandy; cook, stirring, until almost no liquid remains, about 1 minute. Stir in broth and peppercorns; simmer over medium-low heat for 5 minutes.
Stir in cream, horseradish, Worcestershire sauce and pepper.
Stir cornstarch with 3 tbsp water; whisk into sauce. Cook, whisking, until thickened, about 1 minute. Serve with roast.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 501 cal, 44 g pro, 31 g total fat (15 g sat. fat), 5 g carb, 1 g fibre, 123 mg chol, 399 mg sodium, 526 mg potassium. % RDI: 4% calcium, 28% iron, 5% vit A, 3% vit C, 6% folate.
TIP FROM THE TEST KITCHEN
This method requires exact timing, so keep an eye on the clock to guarantee the best results. The bonus: This roast
doesn’t require the usual resting time because it finishes cooking—and cools a bit—in the cooling oven. There’s no
need to wait to carve after taking it out.
