Printable Recipe
Prep time: 10 minutes
Roasting time: 20 minutes to sear plus 20 minutes per pound
Resting time: 10 minutes
Serves 4
Ingredients: See Notes at the bottom of the post for additional tips
1 standing rib roast, bone in (at least 3 lbs/1.5kg)*
3-4 tbsp powdered mushroom **:
2 tbsp powdered mustard (I like Keen’s)
1-2 cloves garlic, slivered
1 tbsp Maggi seasoning***
1-2 large onions, sliced
1-2 cups of water
Directions:
1. Preheat oven to 450°F/230°C.
2. Stud the roast with garlic slivers, near the bone and from the top. To do this, use the tip of a small, sharp knife and make slits about ½ inch deep (several on top, the rest close to the ribs). Press the garlic into the slits.
3. Cover the bottom of a roasting pan a little larger than the roast with the sliced onions. Stand the rib roast in the center of the pan.
4. In a small bowl mix the powdered mustard and mushrooms. Press into the top and sides of the roast. Let the roast stand on the counter for 1 hour before roasting. This is to make sure the center of the roast comes to room temperature, otherwise it will take much longer to cook.
5. Put about ½ cup of water & Maggi in the bottom of the pan so the onions won’t burn. Roast for 20 minutes at 450°F/230°C to seal in the juices. This is another way of searing meat.
6. Lower the temperature to 325°F/170°C and roast for 20-30 minutes per pound*, basting occasionally. If the pan juices start to dry up, add more water to the pan. The drippings, the onions and the water will make tasty “au jus” gravy.
7. Take the roast out of the oven once it reaches the appropriate internal temperature and let the roast stand for 10 minutes before carving to allow the meat to recover from the heat. The roast will be juicier and more tender. You might want to heat it for just a couple of minutes before serving.
Notes: When cooking for more people, remember the rule ½ lb/ 225 g per person. A one rib roast usually serves 2-4, and a 2 rib (which stands up better in the oven) will feed 4-6.
Grandma Hazel used to find powdered mushrooms at her local grocery store in Ottawa. I just grind some dried mushrooms – porcini and shitake are my favorites.
To grind them, use a blender, small food processor, coffee grinder ( love my Cuisinart SG-10 Electric Spice-and-Nut Grinder
, also used to grind coffee every morning), or mortar and pestle and if you don't have any of those, cover the head of a hammer or other heavy object, place the dried mushrooms in a bowl, and pound away until it turns to a powder.
***If you can’t find Maggi, use some beef bouillon.
*The roast is ready when a meat thermometer reads 140°F/60°C for medium rare, 160°F/72°C for medium and 170°F/77°C for well done
For one pan cooking, you can add potatoes and other root vegetables around the meat during the last hour of cooking. Just toss them with the pan juices.
While the meat is resting you can roast some asparagus, or sauté some spinach with a little garlic and lemon juice, and you’ll have a meal to remember.
Directions:
1. Preheat oven to 450°F/230°C.
2. Stud the roast with garlic slivers, near the bone and from the top. To do this, use the tip of a small, sharp knife and make slits about ½ inch deep (several on top, the rest close to the ribs). Press the garlic into the slits.
3. Cover the bottom of a roasting pan a little larger than the roast with the sliced onions. Stand the rib roast in the center of the pan.
4. In a small bowl mix the powdered mustard and mushrooms. Press into the top and sides of the roast. Let the roast stand on the counter for 1 hour before roasting. This is to make sure the center of the roast comes to room temperature, otherwise it will take much longer to cook.
5. Put about ½ cup of water & Maggi in the bottom of the pan so the onions won’t burn. Roast for 20 minutes at 450°F/230°C to seal in the juices. This is another way of searing meat.
6. Lower the temperature to 325°F/170°C and roast for 20-30 minutes per pound*, basting occasionally. If the pan juices start to dry up, add more water to the pan. The drippings, the onions and the water will make tasty “au jus” gravy.
7. Take the roast out of the oven once it reaches the appropriate internal temperature and let the roast stand for 10 minutes before carving to allow the meat to recover from the heat. The roast will be juicier and more tender. You might want to heat it for just a couple of minutes before serving.
Notes: When cooking for more people, remember the rule ½ lb/ 225 g per person. A one rib roast usually serves 2-4, and a 2 rib (which stands up better in the oven) will feed 4-6.
Grandma Hazel used to find powdered mushrooms at her local grocery store in Ottawa. I just grind some dried mushrooms – porcini and shitake are my favorites.
To grind them, use a blender, small food processor, coffee grinder ( love my Cuisinart SG-10 Electric Spice-and-Nut Grinder
, also used to grind coffee every morning), or mortar and pestle and if you don't have any of those, cover the head of a hammer or other heavy object, place the dried mushrooms in a bowl, and pound away until it turns to a powder. ***If you can’t find Maggi, use some beef bouillon.
*The roast is ready when a meat thermometer reads 140°F/60°C for medium rare, 160°F/72°C for medium and 170°F/77°C for well done
For one pan cooking, you can add potatoes and other root vegetables around the meat during the last hour of cooking. Just toss them with the pan juices.
While the meat is resting you can roast some asparagus, or sauté some spinach with a little garlic and lemon juice, and you’ll have a meal to remember.
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