The Ultimate Standing Rib Roast

The Ultimate Standing Rib Roast image Author: Canadian Living Credits: The Ultimate Standing Rib Roast image

This foolproof method for cooking a standing rib roast – a.k.a. prime rib – guarantees perfect medium-rare meat every time. Topped with a savoury, slightly tangy sauce, it's glorious on a holiday table. Look for brined green peppercorns in the pickle aisle.

  • Portion size 10 servings

Ingredients

  • 3 kg beef standing rib premium oven roast
  • 2 cloves garlic minced
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 teaspoons Dijon mustard
Green Peppercorn Horseradish Sauce:
  • 1 tablespoon butter
  • 3 shallots finely chopped
  • 1/4 cup brandy
  • 2 1/4 cups sodium-reduced beef broth
  • 2 tablespoons green peppercorns in brine, drained
  • 1/2 cup whipping cream 35%
  • 3 tablespoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch

Method

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 Sauc
e: Meanwhile, 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 broth mixture. Cook, whisking, until thickened, about 1 minute. Serve with roast.

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 unheated oven. There's no need to wait to carve after taking it out.

Nutritional facts per each of 10 servings: about

  • Fibre 1 g
  • Sodium 399 mg
  • Sugars 1 g
  • Protein 44 g
  • Calories 501.0
  • Total fat 31 g
  • Cholesterol 123 mg
  • Saturated fat 15 g
  • Total carbohydrate 5 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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The Ultimate Standing Rib Roast

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