About This Product
Turn any occasion into a celebration with our Butcher's Select Standing Rib Roast, the ultimate showpiece cut of beef. Known for its incredible marbling, juicy tenderness, and bold flavour, this roast is carved from the rib primal and cooked bone-in for maximum richness and presentation. Perfect for holiday dinners, special occasions, or elegant gatherings, the standing rib roast develops a beautiful crust on the outside while staying tender and juicy inside. At HQ Meats, our butchers hand-select every roast and prepare it with care to ensure a steakhouse-level experience at home.
How to Cook It
Oven Roasting
- Remove from the fridge about 1 hour before cooking; pat dry and season generously.
- Preheat oven to 230°C/450°F. Sear for 20 minutes to build a crust.
- Reduce oven to 160°C/325°F and continue roasting, checking with a meat thermometer.
- Pull the roast about 5°C before your target doneness — it will continue to rise while resting.
- Rest 20–30 minutes tented in foil before carving against the grain.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
Let the roast rest for the full 20–30 minutes — carving too soon loses the juices you worked hard to keep in.
A guide from HQ Meats.
