About This Cut
Our Canadian Prime Standing Rib Roast is the ultimate showpiece cut of beef, carved from the rib primal and cooked bone-in for maximum richness and presentation. Known for its incredible marbling and bold flavour, it develops a beautiful crust outside while staying tender and juicy inside — ideal for holiday dinners and special occasions.
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 the roast bone-side down 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.
Safe Internal Temperature
| Doneness | Internal Temp |
|---|---|
| Medium-rare (minimum recommended) | 63°C / 145°F |
| Medium | 71°C / 160°F |
| Well done | 77°C / 170°F |
Use a digital meat thermometer inserted into the thickest part, away from the bone. (Source: Health Canada safe cooking temperature guidelines.)
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 cooking guide from HQ Meats.
