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Standing Rib Roast

Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques for cooking and serving a standing rib roast for this recipe, which is served with roast potatoes and Yorkshire pudding.

  • servings: 8

Ingredients

  • 1 rib roast (7 to 8 pounds), with 3 to 4 ribs trimmed
  • 2 teaspoons dry mustard
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • Coarse salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • Roasted Potatoes
  • 2 pounds cooked brussels sprouts, for serving
  • Horseradish Sauce

Directions

  1. Step 1

    Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.

  2. Step 2

    Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.

  3. Step 3

    Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.

Source
Martha Stewart Living Television, December 2000

Reviews (9)

  • 27 Dec, 2007

    Gerat receipt. Very moist. Ordered dry-aged, ribs removed and tied. Butcher seasoned it, will ask for no seasoning next time and will try the mustard rub. Trush your instant-read thermometor.
    Gravy tad salty, added a little sour cream and water.

  • 21 Dec, 2007

    How long does the Rib Roast usually take to cook? I would like to make sure that all of the side dishes are finished around the same time as the roast.

  • 21 Dec, 2007

    How long does the Rib Roast usually take to cook? I would like to make sure that all of the side dishes are finished around the same time as the roast.

  • 17 Dec, 2007

    How long does this size rib roast take to cook? I plan to roast the potatoes and cook the yorkshire pudding, both of which rely on pan drippings from the beef. I want to coordinate so all are ready to serve at same time. Thanks to anyone who can help, and thanks to Shazzer for the hint about dry-aged rib roast!

  • 11 Dec, 2007

    If you order a dry-aged rib roast (so worth it!), the butcher will have removed the rib bones and tied them back on. After roasting and resting, cut the string holding the ribs and remove to a separate plate. Then take it to the table, slice the roast in the same direction the ribs ran, it's perfectly easy. Serve the end cuts to the people who want medium, or even run a few slices under the broiler for them. It's a sin to overcook this roast!!

  • 11 Dec, 2007

    i would also like to know how to serve portions.. thanks!! cant wait to try this english twist for christmas.

  • 10 Dec, 2007

    Looks fabulous! I'm going to cook this instead of a Turkey this Christmas. My wife does not like ANYTHING "medium rare", however: how long should it be cooked to get it to "medium"?? Thanks!

  • 1 Dec, 2007

    This would be a beautiful presentation for a holiday dinner and looks fantastic on the table too. I see that a 3 to 4 rib roast should serve between 6 and 8 people but my question is, exactly how does one cut and serve this beautiful piece of meat from the table?