Reader recipe Standing Rib Roast Paste
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Standing Rib Roast Paste

This is a paste applied to all sides of any roast beef, but is best on a standing rib as it is, in my opinion, the best roast in the world.

By Vivian Dobbs

Source: Vivian Dobbs

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Portion size 8


  • 8 lb 8lbstanding beef rib roast
  • 3 tbsp 3tbspdry mustard
  • 2 2garlic clovegarlic cloves, or to taste
  • 1 tbsp 1tbspWorcestershire sauce
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Mix dry mustard, minced garlic and Worcestershire Sauce together to make a thick paste. (You can add more or less of the dry mustard and Worcestershire sauce depending on the size of the roast you will be coating). Coat all sides of the roast and let stand for a few hours, if that is possible. (I think this acts as a marinade if left to stand a while, but it can also be used just before roast goes into the oven.) Roast, uncovered, at 325 for 2 1/2 to 3 hrs for rare (140F, 60C on meat thermometer); 3 to 3 1/2 hrs for medium (160F, 70C); or 3 1/2 to 4 1/4 hrs for well (170F, 75C). This is delicious. I have been using this recipe all my married life (45 years) and it never fails to satisfy.

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