Standing Rib Roast of Beef


This roast beef is a perfect centerpiece for a holiday meal, with the meat cooked to a rosy pink medium rare.

Active Time:
10 mins
Total Time:
3 hrs 30 mins
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.


  • 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


  1. Remove meat from refrigerator and set out at room temperature for 1 hour. Preheat oven to 450°F.

  2. 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.

  3. In a small bowl, mix mustard with garlic, thyme, pepper, and 2 teaspoons kosher salt. Whisk in olive oil. 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. 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. 

  4. 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.

    Standing Rib Roast of Beef
    Bruce Aidells' Standing Rib Roast of Beef. Beatriz da Costa

Suggested pairing

A rich, deep Burgundy with strong meaty flavors and good fruit acidity is a classic accompaniment to roast beef.

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