JUNE MEAT ORDERS OPEN NOW - Delivered Thurs 27th June

Prime Rib Roast

An impressive looking roast that will be the centrepiece of the meal; the meat is full of flavour and the large rib bones always looking impressive

Feeds 8 people


Prime Rib Roast (2.5 kg)
100 g smooth French Dijon mustard (Maille or Grey Poupon – not Masterfoods)
100 g salted butter
Favourite roast vegetables as required
Green beans or other green veg
Salt & Pepper


  1. Soften butter by removing from the fridge and leaving on the bench for about an hour in a warm place until very soft (not direct sun and do not microwave).
  2. Once the butter is soft, add Dijon mustard and stir thoroughly. Return mixture to fridge for 1 hour to harden. This ‘mustard butter’ will be spread over the meat and can be used for any roasts.

Tip: the 'mustard butter' can be made a day or two ahead of time.

  1. Remove the meat from the fridge and take out of the cryovac for 1 hour before cooking
  2. Preheat your oven to 240 degrees – very hot!
  3. Cover the whole top of the beef rack with the mustard butter and season well with salt and pepper. 
  4. Prepare roast vegetables as you normally would in a separate roasting tray.
  5. Place everything in the very hot oven for 20 minutes. Then reduce temperature of oven to 160 degrees and open the door for 2 minutes to let excess heat escape. Close oven door and leave to cook for another 15 minutes.
  6. Remove beef after 35 minutes cooking time (for rare to medium-rare) and cover with foil on a carving tray. Leave to rest for at least 15-20 minutes.
  7. Increase oven temperature to 200 degrees and cook roast vegetables until they are brown and crispy.
  8. Cook green veg just as your roasties are looking good.

Tip: You can make gravy with the meat pan juices and some red wine if you like.

To serve, remove foil and slice down closely to both sides of the rib bone to give you 1 nice rib steak with bone on and one nice slice with no bone attached. You should have 9 portions when all carved.