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 33 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 4 hours
  • Portion size 8 to 10 servings


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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


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