Photo: Randy Mayor; Styling: Cindy Barr
12 servings (serving size: about 3 1/2 ounces beef)

How to Make It

Step 1

Place bread slices in a food processor, and pulse 10 times or until fine crumbs measure 3/4 cup. Heat a small skillet over medium heat. Add breadcrumbs to pan, and cook 12 minutes or until toasted, stirring frequently. Cool 5 minutes.

Step 2

Let roast stand at room temperature 1 hour. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, browning on all sides. Remove roast from pan. Combine basil and next 4 ingredients (through garlic) in a bowl; spread mustard mixture over roast. Pat breadcrumbs onto roast. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan.

Step 3

Preheat oven to 200°.

Step 4

Bake roast at 200° for 3 1/2 hours or until a thermometer registers 135° or until desired degree of doneness. Let stand 20 minutes before slicing.

Ratings & Reviews

squirrelsmom's Review

December 21, 2009
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's Review

April 01, 2010
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.

mommynnp's Review

December 13, 2009
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's Review

December 22, 2009
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.

carolfitz's Review

December 25, 2009
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.

VirginiaLaurie's Review

December 25, 2013
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!

ana051's Review

June 28, 2011