Standing rib roast

Just for you: a simple recipe for a standing rib roast. For a perfect result, bring the meat to room temperature before roasting, season it well, and rest before serving.

  • 5 mins preparation
  • 2 hrs cooking
  • Serves 6
  • Print


Standing rib roast
  • 2.5 kilogram standing rib roast beef
  • 2 tablespoon olive oil
  • fresh rosemary and thyme leaves


Standing rib roast
  • 1
    Preheat oven to 180°C. Weigh beef and calculate cooking time (Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare.).
  • 2
    Rub olive oil over beef, sprinkle with herbs and season to taste.
  • 3
    Place beef on a rack in a baking dish. Roast until cooked to taste. Rest, loosely covered with foil, 15-20 minutes, before carving and serving with vegetables of choice and gravy.


Add some red wine to the pan juices. Bring to the boil. Boil until reduced and thickened. Serve as a sauce over the beef. Spread beef with mustard or horseradish before sprinkling with herbs and seasonings, if desired.

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