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| Ingredients | How to cook a standing beef rib roast

How to cook a standing beef rib roast

The texture and flavour of a standing beef rib roast is simply unbeatable. If you can’t find it in store, ask your butcher. It’s visually impressive with its protruding bones making it a knockout dish to serve when you’re entertaining – and easy to prepare.

The cut

A standing rib roast is a tender cut with a fine grain. A large impressive cut of meat on the rib ideal for dry-heat cooking. It is essentially a scotch fillet with the bone left on.

How to cook

Best cooking methods – Roast

Standing rib is generally a fast roast cut at 200°C, however, it can also be slow-roasted at 160°C. Remove beef from refrigerator about 30 minutes before cooking. Pat the beef dry with a paper towel, coat with a little oil and season with salt and pepper.

Heat a large frying pan over a high heat and when the pan is very hot, sear the meat until browned all over. Transfer to a roasting dish (bone side down) and roast in the oven for 15 minutes. After 15 minutes, reduce the oven temperature to 160°C and continue to cook for 20 minutes per 500g for medium (or 15 minutes per 500g for rare).

Remove from the oven, cover loosely with foil and rest for 20-30 minutes before carving across the grain.

Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12
  • Good source of Zinc
  • Source of Iron
  • Low Sodium
Nutrient Composition:

Scotch Fillet, Raw, Lean (per 100g)

  • Energy: 649kJ
  • Energy: 154kcal
  • Protein: 19.8g
  • Total Fat: 8.5g
  • Saturated Fat: 3.7g
  • Polyunsaturated Fat: 0.2g
  • Omega 3: 0.112g
  • Monounsaturated Fat: 3.0g
  • Cholesterol: 59.2mg
  • Sodium: 45mg
  • Iron: 2.1mg
  • Zinc: 3.7mg
  • Vitamin B12: 1.5ug
  • Vitamin D3: 0.19ug
  • 25-OH Vitamin D3: 0.132ug
  • Selenium: 4.7ug

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