Tested till perfect The Ultimate Standing Rib Roast
The Ultimate Standing Rib Roast
Photography by Jeff Coulson

The Ultimate Standing Rib Roast

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.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: December 2013

Recipe4 out of 5 based on 26 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 4 hours
  • Portion size 8 to 10 servings

Ingredients

  • 3 kg 3kgbeef, standing rib premium oven roast
  • 2 2cloves garlic, minced
  • 2 tsp 2tspchopped fresh rosemary
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
  • 4 tsp 4tspDijon mustard

Green Peppercorn Horseradish Sauce:

  • 1 tbsp 1tbspbutter
  • 3 3shallotshallots, finely chopped
  • 1/4 cup 1/4cupbrandy
  • 2-1/4 cups 2-1/4cupssodium-reduced beef broth
  • 2 tbsp 2tbspgreen peppercorns, in brine, drained
  • 1/2 cup 1/2cupwhipping cream 35%
  • 3 tbsp 3tbspprepared horseradish
  • 1 tsp 1tspWorcestershire sauce
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbspcornstarch
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Preparation

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 Information per each of 10 servings: about

cal 501 pro 44g total fat 31g sat. fat 15g
carb 5g dietary fibre 1g sugar 1g chol 123mg
sodium 399mg potassium 526mg

RDI%

calcium 4 iron 28 vit A 5 vit C 3
folate 6
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