Citrus and Herb Rib Roast

Citrus and Herb Rib Roast
Serving: 1
Prep Time: 30 min
Cooking Time: 2.5 hrs


Roast: Place beef, bone side down, on greased rack in roasting pan. Brush top and sides of beef with mustard. Stir together rosemary, thyme, peppercorns, garlic, orange zest and salt; spread over beef, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Roast in 450°F oven for 19 minutes. Reduce heat to 275°F; roast, basting occasionally if necessary, until instant-read thermometer inserted in centre reads 140°F for medium-rare, 2 1/2 to 3 1/4 hours. Transfer to cutting board; let rest for 15 minutes before slicing across the grain.

Gravy: While beef is resting, discard all but 1/4 cup of fat from pan. Sprinkle in flour; cook over medium heat, stirring, until fragrant and golden, about 3 minutes. Pour in wine; cook, whisking, until thickened, about 1 minute. Add broth, orange juice, mustard, salt and pepper; cook, whisking, until thickened, about 5 minutes. Stir in additional broth or water if necessary to reach desired consistency. Strain through fine-mesh sieve into serving bowl. Serve with beef


  • 1 beef standing rib premium oven roast (about 3.25 kg)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 cracked black peppercorns
  • 1 cloves garlic, finely grated or pressed
  • 2 teaspoons grated orange zest
  • 1 teaspoon salt


  • 1/3 cup all-purpose flour
  • 1/3 cup dry red wine
  • 2 cups sodium-reduced beef broth (approx.)
  • 1/3 cup orange juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon each salt and pepper

Where to Find Ingredients

Carl's Choice Meats

Kifper's Heritage Farm