Standing Rib Roast with Mustard Glaze

This standing rib roast recipe has a mustard glaze to give it a unique taste that is wonderful. If you're tired of the same old Sunday roast or you have a special occasion dinner then give this recipe a try. If you can’t find a standing rib roast you can always use prime rib instead.


7 lb (3 kg) standing rib roast
4 cloves garlic, chopped
1/3 cup Dijon mustard
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary and thyme
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp freshly ground pepper
sea salt to taste


Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight refigerated.

Preheat your oven to 450°F. Turn on your broiler. Place roast on rack in roasting pan and broil about 4 minutes. Turn off broiler and continue to bake at 450°F for 30 minutes.

Reduce heat to 350°F and bake for 1.5 hours longer or until desired degree of doneness. Using a meat thermometer, remove roast when temperature reaches 140°F for rare or 160°F for medium.

Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 20 minutes before cutting. Carve into thin slices. Reserve juices for a beef gravy recipe.

Try my popular roast beef recipe for something a little different.

10 minutes prep | 2.5 hours cooking | Serves 10

Recipe is from Lucy Waverman's column in The Globe and Mail.