How to cook and carve your standing rib roast
Follow our technique to master the carving of a standing rib of beef.
Standing rib of beef
Fresh, woody herbs like rosemary & thyme
Preparing the beef to roast
Remove the beef from the fridge for at least 40 minutes prior to cooking it.
Preheat the oven to 220C.
Remove the standing rib roast from its packaging then place it onto a roasting tray.
Rub the beef all over with a generous amount of extra virgin olive oil, salt and pepper then sprinkle with roughly chopped herbs (such as rosemary, sage and thyme).
How to cook the standing rib roast
Place into the hot oven and cook for 20 minutes at 220C to get colour onto the joint then reduce the temperature to 200C.
This cut of beef is best served medium. However, depending on your preference of cuisson, we recommend cooking the beef for the following amounts of time:
Rare: 15-20 minutes per 500g or 50 degrees internal temperature of meat using a thermometer.
Medium rare: 17-23 minutes per 500g or 55 degrees internal temperature of meat using a thermometer.
Medium: 20-25 minutes per 500g or 60 degrees internal temperature of meat using a thermometer.
How to carve a standing rib roast
Allow the beef to rest for a minimum of 20 minutes before carving.
Remove any butchers twine using a small, sharp knife.
Using a large carving knife, remove the fillet from the bone by slicing in between the meat and the points of bone.
When the whole fillet is removed, place it onto a chopping block then cut thin slices off of the fillet, arranging them onto a serving plate as necessary.
Drizzle the slices of beef with any resting juices then serve with red wine jus, Meatsmith mustard and horseradish cream.
We like to cut through the points of the rib to place at table, to be picked up and eaten by hand.