Beef Standing Rib Roast
This is a virtually fool-proof way to prepare a stunning beef rib roast for a British Winter Feast. We learned this technique when we lived in England and especially love the crispy outside and tender and flavorful inner cuts. Serve this with two of our favorite sides: roasted potatoes and Yorkshire Pudding (recipe links below).
- 1 Standing Beef Rib Roast, 5-6 pounds, likely 3 ribs
- 1 yellow onion, peeled and quartered
- 1 carrot, peeled and cut into 2 inch pieces
- 1 celery stalk, cut into 2 inch pieces
- 2 tablespoons vegetable oil
- 3 garlic cloves, peeled and chopped fine
- 1 tablespoon yellow mustard powder
- 1 tablespoon all purpose flour
- kosher salt
- freshly ground black pepper
- Remove roast from refrigerator and let sit for one hour.
- Preheat the oven to 475 degrees Fahrenheit.
- Place the onion, carrot, and celery pieces in the bottom of a heavy roasting pan, tossing them with the vegetable oil to ensure they’re well coated. Place the beef in the roasting pan, rib side down, surrounded by the vegetables. Rub the exterior of the roast with the garlic. Combine the mustard powder and flour and rub all over the exterior of the roast. Generously salt and pepper the roast.
- Place the roast in the oven. After 20 minutes, turn the oven temperature down to 375 degrees Fahrenheit. Continue to cook for 15 minutes per pound, plus an additional 15 minutes for medium-rare or 30 minutes for medium-well done. (I suggest cooking until the roast reaches an internal temperature of 120 degrees Fahrenheit for medium-rare. The roast will continue to cook while it is resting.)
- When the roast is done cooking, remove it from the oven and loosely cover with a sheet of aluminum foil. Let rest for 30 minutes and then carve.
Makes 6-8 servings