Beef rib roast

A crown roast was often the centrepiece of the '70s table, but it often looked more impressive than it tasted, with the meat typically being overcooked. We've opted instead for a classic standing beef rib roast - it's simple but still impressive served whole. Take the beef out of the fridge at least an hour before cooking to bring it to room temperature, and allow plenty of time at the end of cooking for the meat to rest properly.

You'll need

1 6-cutlet Frenched beef rib rack (about 3.6kg), at room temperature (see note) 2 tbsp Dijon mustard 1½ tbsp finely chopped flat-leaf parsley 1½ tbsp finely chopped tarragon 2 tsp thyme Olive oil, for drizzling 2-3 tsp red wine vinegar, to taste


  • 01
  • Preheat oven to 220C. Tie beef at intervals with kitchen string, then brush all over with mustard. Scatter with herbs, place in a lightly oiled roasting pan, drizzle with olive oil and season to taste. Roast for 20 minutes to brown, then reduce oven to 180C and roast, basting regularly with pan juices, until cooked to your liking (1¼-1½ hours for rare; internal temperature should reach 55C on a probe thermometer). Cover with foil and rest for 30 minutes. Pour pan juices into a saucepan, skim off excess fat, bring to a simmer and add vinegar to taste. Season to taste and serve with rib roast.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Additional Notes

You’ll need to order the French-cut beef rib rack from a butcher.

Featured in

Nov 2016

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