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Standing rib roast with roast potatoes and salad


  • 1½ kg standing beef rib roast

  • 1 litre beef stock

  • ½ cup red wine or port

  • 1 tbsp olive oil

  • 300g mixed mushrooms

  • 30g chilled butter

  • roast potatoes and mixed salad leaves to serve


  • 1.

    Preheat oven to 200ºC. Brush the beef with a little oil and season well with salt and black pepper. Place the beef rib in a roasting dish.

  • 2.

    Roast for 45 minutes for rare, 60 minutes for medium and 75 minutes for well done. For ease and accuracy use a meat thermometer

  • 3.

    Remove beef, cover loosely with foil and rest beef for 15 minutes before carving. While the meat is resting, place the stock and wine in a pan. Bring to the boil and boil to reduce by two thirds or until the mixture is syrupy.

  • 4.

    Heat the oil in a frypan and cook the mushrooms until just tender. Whisk the chilled butter into the syrupy sauce. To serve, slice the beef roast into cutlets, add mushrooms and drizzle with sauce. Serve with crispy roast potatoes and salad leaves.


Judging your beef roast’s degree of doneness using a meat thermometer. The internal temperature of the meat will be: Rare - 55-60ºC, Medium rare - 60-65ºC, Medium - 65-70ºC, Medium well - 70-75ºC, Well done - 75ºC.
You can also use tongs to test the beef roast’s doneness. Gently prod or squeeze the roast - rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

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