How to cook a standing beef rib roast

The texture and flavour of a standing beef rib roast is simply unbeatable. If you can’t find it in store, ask your butcher. It’s visually impressive with its protruding bones making it a knockout dish to serve when you’re entertaining – and easy to prepare.

The cut

A standing rib roast is a tender cut with a fine grain. A large impressive cut of meat on the rib ideal for dry-heat cooking. It is essentially a scotch fillet with the bone left on.

How to cook

Best cooking methods – Roast

Standing rib is generally a fast roast cut at 200°C, however, it can also be slow-roasted at 160°C. Remove beef from refrigerator about 30 minutes before cooking. Pat the beef dry with a paper towel, coat with a little oil and season with salt and pepper.

Heat a large frying pan over a high heat and when the pan is very hot, sear the meat until browned all over. Transfer to a roasting dish (bone side down) and roast in the oven for 15 minutes. After 15 minutes, reduce the oven temperature to 160°C and continue to cook for 20 minutes per 500g for medium (or 15 minutes per 500g for rare).

Remove from the oven, cover loosely with foil and rest for 20-30 minutes before carving across the grain.