Rib roast beef

    2 hours 15 min

    Garlic, Dijon mustard and fresh rosemary complement a fore rib of beef perfectly! Try serving it medium rare with roasted root vegetables and steamed brussels or Savoy cabbage.

    40 people made this

    Serves: 10 

    • 1 (3kg) fore rib of beef
    • 2 or 3 cloves garlic, thinly sliced
    • coarse sea salt
    • 5 or 6 tablespoons Dijon mustard, or to taste
    • 3 to 4 sprigs fresh rosemary, leaves stripped

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Preheat an oven to 230 C / Gas 8.
    2. Use a small, sharp knife to make slits all over the beef joint. Push a few slivers of garlic down into each slit. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast; sprinkle the rosemary leaves over the roast. Place roast, bone side-down, in a roasting dish or tray.
    3. Bake in the preheated oven for 30 minutes. Reduce oven temperature to 180 / Gas 4. Place a meat thermometer in the thickest part of the beef not touching the bone. Cook to your desired degree of doneness, or an internal temperature of at least 65 degrees C (145 degrees F) for medium, about 1 1/2 hours.
    4. Remove from the oven, cover with a doubled sheet of foil, and allow to rest in a warm area 10 to 15 minutes before slicing.


    You can place whole sprigs of rosemary under the rib roast if you prefer. The flavour will impart into the drippings which you can use to make a delicious gravy.

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    Reviews in English (7)


    I used this recipe for a New York roast. It was easy and my husband really loved it. I definately will use this again.  -  01 Jan 2013  (Review from Allrecipes US | Canada)


    We started with a 5 bone rib roast, about 11 lbs to feed 12 card carrying carnivores. Words just don't fully describe how delicious. I think one of the secrets to a good prime rib is to have your meat at room temperature before putting in the oven. We covered it with paper and set at room temp for 18 hrs. The second is to have a good meat thermometer. Most don't realize how quickly the temp goes up once it starts cooking. I think 130° is the magic number and then let it rest for up to 20 minutes. The delicate taste of the Rosemary in the au jus was incredible. We added 3-4 bullion cubes as a tablespoon of butter and some water to make additional au jus. Cleanup was easy because they licked the platter clean.  -  16 Feb 2016  (Review from Allrecipes US | Canada)


    I have never cooked one of these by myself, but picked this recipe because I have a Rosemary bush in my yard. It came out great. My guest like their meat medium rare, so I cooked the roast to 125, I could have taken it out at 120, but 125 satisfied my guest that like their steak more towards medium. The garlic, salt, Dijon and Rosemary combination had all of my guest raving about the flavor of this roast. I did not even needed a horseradish sauce that I had forgotten to prepare. Everyone thought the roast was perfect.  -  25 Sep 2016  (Review from Allrecipes US | Canada)