Standing Rib Roast with Stout-Mustard Jus

  • Yield : 6 to 8 servings
  • Cook Time : 30m
  • Ready In : 30m
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  • 10 cloves garlic (4 chopped, 6 smashed)
  • 2 tablespoons chopped fresh thyme, plus 4 sprigs
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 3-bone beef rib roast (7 to 9 pounds)
  • 2 large carrots, cut into chunks
  • 2 stalks celery, cut into chunks
  • 1 large onion, cut into chunks
  • 2 12-ounce bottles stout beer
  • 3 cups low-sodium beef broth
  • 1 tablespoon dijon mustard


Step 1

Combine the chopped garlic, chopped thyme, 1 tablespoon salt and 2 teaspoons pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic paste all over the rib roast and let sit at room temperature, 1 hour.

Step 2

Preheat the oven to 450 degrees F. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes.

Step 3

Baste the meat with the pan juices and reduce the oven temperature to 300 degrees F. Continue to roast, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part registers 115 degrees F to 120 degrees F for medium rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.

Step 4

Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef?s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus.

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