Tonight I got “adventurous” and decided to tackle what I always thought was a complicated meat to fix – roast (believe it or not – mine NEVER come out that tasty)….

Anyway, I followed the December 2010 recipe (pg 204) in issue of Canadian Living magazine and it turned out PERFECT – I guess it should … it’s marked as “tested till perfect” … my husband said I could win Iron Chef with this thing… needless to say he loved it. I paired it with stuffed mushrooms and mashed potatoes……


  • 8lb 3-rib beef standing rib premium oven roast (mine was just a regular rib roast)
  • 10 cloves garlic, minced
  • 2-1/2 tsp salt
  • 2 tbsp oil
  • 1 tsp pepper


  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1/2 tsp salt and pepper


  1. Place roast, bone side down, on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.
  2. Roast in 325F oven until meat thermometer inserted in centre of roast registers 140F, about 2-1/2 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes to allow temperature to rise to 145F for medium rare.
  3. GRAVY: Meanwhile, skim fat from pan juices; whisk in flour. Place pan over medium heat; whisk in broth, salt and pepper, scraping up browned bits from pan. Bring to boil; reduce heat and simmer until slightly thickened, about 3 minutes. Strain and serve with beef.