Dijon and Herb-Crusted Standing Beef Rib Roast

  • carolfitz Posted: 12/25/09
    Worthy of a Special Occasion

    Be sure to plan for the recipe's long cooking time set for rare roast beef. We roasted even longer to get medium-rare, otherwise made to recipe and let rest, covered, while the popovers baked. Juicy, flavorful beef with great hit of herbs & garlic. Served with CL's buttermilk-parmesan mashed potatoes, green beans with bacon vinaigrette, and thyme popovers.

  • mommynnp Posted: 12/13/09
    Worthy of a Special Occasion

    Absolutely incredible! Easy and classy...definitely a keeper. The beef just melted in our mouths! My family has requested this for their "special" Christmas dinner. Well done Cooking Light!

  • beingoofy Posted: 12/22/09
    Worthy of a Special Occasion

    This was outstanding! My 5 pound standing beef rib took 4 1/2 hours at the stated 200 degrees on Bake in a DCS oven for an internal temp of 125 degrees. If I had known the roast was going to take this long I would have started earlier which is going to be a factor when I do this recipe again. Overall the flavor, tenderness, and outside crust really improved the taste of an otherwise bland cut of meat. This is going to be my go to recipe when I do a prime rib again.

  • squirrelsmom Posted: 12/21/09
    Worthy of a Special Occasion

    This was excellent! I used a cheaper roast and after 3 1/2 hours at 250 degrees, it was perfectly done and such great flavor. I made it with the aromatic slow-roasted tomatoes and green beans and it was a perfect meal. My family says this is definitely a keeper.

  • GrammyinNH Posted: 04/01/10
    Worthy of a Special Occasion

    Fool proof if you trust your thermometer. This recipe is outstanding, roast came out perfect all through and very tender. Resturant quality for sure. Timing is difficult but trust the thermometer and I put foil wrapped potatoes in at the same time and they came out perfect as well.

  • VirginiaLaurie Posted: 12/25/13
    Worthy of a Special Occasion

    Slow-roasted my standing rib roast for the first time using these directions, and it was the most tender roast ever! I used a rub of dijon mustard/garlic/rosemary/thyme/salt/pepper (taken from a different Cooking Light recipe) without bread crumbs. Roasted at 225 until the meat was at 130 degrees, and it was perfect! (And I went out to a movie while it cooked.) Thanks for this recipe!

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