Recipes Dinner Meat Dishes Beef Main Course Standing Rib Roast of Beef 5.0 (2,498) 34 Reviews This roast beef is a perfect centerpiece for a holiday meal, with the meat cooked to a rosy pink medium rare. By Dr. Bruce Aidells Dr. Bruce Aidells Bruce Aidells is a cookbook writer and a 35 year contributor to most national food magazines. Food & Wine's Editorial Guidelines Updated on April 13, 2023 Rate PRINT Share Active Time: 10 mins Total Time: 3 hrs 30 mins Yield: 12 servings Bruce Aidells' easy standing rib roast beef recipe uses an adaptation of the classic English approach to a beef roast. It's a perfect centerpiece for a British-style Sunday lunch, as a Christmas roast, or any celebration or holiday meal. How to cook roast beef Some of the most important parts of this roast beef recipe are the times when you let the meat sit out: to let it warm up slightly and lose its chill before cooking and when you let it rest after cooking. The meat will continue to cook as it rests. This is also when the juices redistribute, so don't rush to carve the roast. Let it rest and you'll be rewarded with perfectly cooked, tender meat. When carving, remove the rib bones, but if you have bone-gnawing carnivores at the table, cut between the rib bones and pass them on a plate. Ingredients 13 pound prime rib roast (5-rib chine bone removed) 2 teaspoons kosher salt, plus more to season 1/3 cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon chopped thyme leaves 2 teaspoons coarsely ground black pepper 3 tablespoons extra-virgin olive oil Directions Cara Cormack Gather ingredients. Remove meat from refrigerator and set out at room temperature for 1 hour. Preheat oven to 450°F. Cara Cormack Remove meat from refrigerator and set out at room temperature for 1 hour. Preheat oven to 450°F. Set meat, bone side down, in a roasting pan and season it lightly with salt. Roast meat in the lower third of the oven for 20 minutes. Remove meat from oven and reduce temperature to 350°F. Cara Cormack In a small bowl, mix mustard with garlic, thyme, pepper, and 2 teaspoons kosher salt. Whisk in olive oil. Cara Cormack Brush mustard coating all over top and sides of meat and roast for about 1 1/2 hours longer, rotating roasting pan 2 or 3 times for even browning. Cara Cormack The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120°F (for medium rare). If you prefer meat cooked to medium, cook roast to an internal temperature of 130°F. Cara Cormack Transfer roast to a carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Set roast on its side and run a long, sharp knife between bones and meat; remove bones and set them aside. Turn roast right side up. Carve roast 1/4 to 1/2 inch thick and transfer slices to warmed plates. Pour any carving juices over meat and serve immediately. Suggested pairing A rich, deep Burgundy with strong meaty flavors and good fruit acidity is a classic accompaniment to roast beef. Originally appeared: December 2000 Rate It Print