Ingredients:
2.5 kg (5 lb) standing rib roast with bone
1 onion, quartered
1 head garlic, halved
5 sprigs fresh thyme
3 sprigs fresh rosemary
Garlic Herb Butter:
150 g (10 tbsp) unsalted butter, softened
5 garlic cloves, minced
2 tsp fresh rosemary, finely chopped
2 tsp fresh thyme, finely chopped
2 tsp salt
1 tsp black pepper
Optional Sauce:
1½ cups beef stock/broth
2½ cups dry red wine
1 tbsp cornflour/cornstarch (optional)
Instructions:
- Let the roast sit at room temperature for 2–3 hours before cooking.
- Preheat the oven very hot (around 240 °C/460 °F).
- Mix garlic herb butter ingredients in a bowl.
- Place onion, garlic, thyme and rosemary in a large roasting pan; lay roast on top.
- Spread most of the herb butter over the top and sides of the beef.
- Roast in the hot oven 20 minutes to start a crust.
- Reduce oven to low (about 120 °C/250 °F) and continue roasting until internal temp reaches about 51 °C/123 °F for medium‑rare (it will rise as it rests).
- Remove roast and let it rest loosely covered 20–30 minutes before carving.
- (Optional) For sauce, simmer red wine and beef stock in the roasting pan juices until reduced; thicken with cornflour slurry if desired.
Prep Time: 15 minutes
Cook Time: About 2 hours
Total Time: About 2 hours 15 minutes (plus resting)
Servings: 6–8