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Standing Rib Roast

Standing Rib Roast is considered by many to be the best roast beef in the world. Braveheart's Beef Prime Rib Roast is a beef cut that’s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective roasting method so the beef is blushing pink all the way through. Wow guests or even yourself with the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce, and pairing well with a side of parish mash and garlic sautéed spinach!


Garlic Herb Butter

  • 10 tbsp unsalted butter , softened
  • 5 garlic cloves , minced
  • 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
  • 2 tsp finely chopped fresh thyme (or 1 tsp dried)
  • 2 tsp salt
  • 1 tsp black pepper

Red Wine Sauce

  • 1 1/2 cups beef broth/stock , low salt
  • 2 1/2 cups dry red wine (Note 2)
  • 1 tbsp cornflour/cornstarch


Prepare Beef

  1. Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with a paper towel.
  2. Preheat the oven to 240°C/460°F (220°C fan). Adjust the shelf so beef will be sitting in the middle of the oven.
  3. Garlic Herb Butter: Mix together.
  4. Roasting bed: Place onion, garlic and herbs in a heavy based ovenproof skillet (or use a roasting pan).
  5. Spread a thin layer of butter on the underside of the beef (ie the bone side).
  6. Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
  7. Roast for 20 minutes.
  8. Remove, spread over remaining butter. Turn the oven down to 120°C/250°F (100°C fan).
  9. Slow roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the center (temperatures will vary for prefered cook)
  10. Start checking the internal temp early.
  11. Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F (which is medium rare).

Red Wine Sauce

  1. Place a skillet with onion and garlic left in it on the stove over high heat.
  2. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
  3. Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more corn flour water mixture if you want it thicker.
  4. Strain into bowl, pour into sauce jug

Ready to push yourself further with more recipes? Get crazy with Braveheart's Short Rib Pizza Recipe! This recipe pairs well with its delicious homemade vodka cream sauce, making you your area's local pizza guru.