Home Recipes Garlic-Mustard Standing Rib Roast

Garlic-Mustard Standing Rib Roast

Bake 25 minutes, plus 1-1.5 hours standing time

Ingredients

  • 1 standing rib roast, bone-in, 3-4 ribs (6-8 lbs)
  • 3 tbsp olive oil
  • 8 cloves garlic, minced
  • 3 tbsp Dijon mustard
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp coarse kosher salt
  • 2 tsp coarsely cracked black pepper
  • 1 tsp ground coriander
  • 2 large shallots, minced
  • 1 1/4 cups dry red wine
  • 2 1/2 cups beef broth
  • 2 tsp potato starch mixed with 2 tbsp cold water
  • Flaky salt, for serving

Method

  1. Let the roast sit at room temperature 1-1.5 hours before cooking. Whisk mustard with 3 tbsp olive oil, garlic, rosemary, thyme, salt, pepper, and coriander to form a thick paste.
  2. Coat the entire roast in the paste, pressing it into the fat cap and between any exposed bone. For best flavor, do this a day ahead and refrigerate uncovered.
  3. Preheat oven to 500°F. Place the roast bone-side down (the bones act as a natural roasting rack) in a heavy roasting pan and sear at 500°F for 20 minutes to build a deep crust.
  4. Reduce oven to 300°F and continue roasting, basting once with pan drippings halfway through, until a thermometer reads 120-125°F for medium-rare, roughly 12-15 minutes per pound total.
  5. Transfer to a cutting board, tent with foil, and rest at least 25-30 minutes — a roast this size needs the full rest to redistribute its juices.
  6. Meanwhile, pour off excess fat from the roasting pan, leaving the browned bits. Set the pan over two burners on medium heat, add shallots, and cook 2 minutes.
  7. Deglaze with red wine, scraping up all the fond, and simmer until reduced by half, about 5 minutes.
  8. Add beef broth, bring to a simmer, then whisk in the potato starch slurry and cook 3-4 minutes until glossy and lightly thickened. Season to taste.
  9. Carve between the bones or slice the eye away from the bone and cut across the grain; finish with flaky salt and serve with the jus.

Chef's tip

Standing the roast on its own bones instead of a rack means the fat bastes the meat as it renders — don't skip the sear step, it's where most of the flavor comes from.

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