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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (10)

186 Ratings
  • 5 star values: 35
  • 4 star values: 33
  • 3 star values: 68
  • 2 star values: 40
  • 1 star values: 10
Rating: 5 stars
01/23/2018
I have made this recipe three times now and going to show one of my sisters today, how to make it for her Book Club this weekend. Let me just say I made this for Christmas (2017) dinner with some of our family (and one is NOT a meat eater at all). First started off with a small roast and then people were added seems each day so it grew. So we ended up with a 13 lb roast (yes I said thirteen lol) and we had some left over (thank god because I love it and the gravy was honestly to die for). My one nephews girlfriend does not like meat (ack this was put in my vault for future reference) BUT once she took a bite she stopped and looked at me and said “omg this is so good, like seriously so good” I smiled and said of course it is I made it lol. At the end of the night I asked if they wanted to take some home for tomorrow and she was the first one saying “oh yes please” I said really? She said I don’t like meat but this was truly so good I’d like to have more!” Then my nephew and Mom, etc wanted some to go so I gave them all some along with the gravy! I had my mom make the gravy with the drippings off the roast and my God, the best gravy I have eaten in my life (and I find myself a gravy connoisseur)! The roast was cooked to perfection and I mean it was like buttah to cut and melted in your mouth! Not tough and chewy at all. The crust it made, was so full of flavor that I thinly sliced off the ends so I could eat it lol. Hey I made it, so it’s mine! It sliced up so well using the electric knife (I have had forever). Just an outstanding meal. We had two roasts left over from prior planning the Christmas dinner ie: one for two people, one for 4 people and then the one I cooked for the actual dinner. I decided to cook another one 2 weeks ago and since my mom wasn’t here to make the gravy I thought I would just have the au jus and omg it was just as good, like freaking good! Tasted like the one my Mom had made yet no flour, water, better than bouillabaisse, just the drippings alone! As Frank’s red hot sauce says “I put that ___ on everything!” that gravy is just outstanding! I wanted to drink it lol! Kudo’s to you Martha Stewart for another awesome, AWESOME recipe! Thank you!
Rating: Unrated
12/27/2007
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.
Rating: Unrated
12/26/2007
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Rating: Unrated
12/21/2007
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.
Rating: Unrated
12/21/2007
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.
Rating: Unrated
12/17/2007
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!
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Rating: Unrated
12/11/2007
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!!
Rating: Unrated
12/11/2007
i would also like to know how to serve portions.. thanks!! cant wait to try this english twist for christmas.
Rating: Unrated
12/10/2007
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!
Rating: Unrated
12/01/2007
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?