Maple rib roast

Preparation: 15 min
Cooking time: 2 h
Servings: 10


  • 1.3 kg of beef rib roast, bone-in
  • Salt and pepper to taste
  • 190 ml (3/4 cup) of maple sugar
  • 80 ml (1/3 cup) of Dijon mustard
  • 30 ml (2 tbsp) of fresh rosemary, finely chopped
  • 30 ml (2 tbsp) fresh thyme, finely chopped
  • 30 ml (2 tbsp) whole black pepper, coarsely ground
  • Bordelaise sauce


Preheat oven to 200°C (400°F). In a roasting pan, place the meat, ribs up. Using a knife, make incisions in the fat. Season the roast with salt and pepper. Cover the ends of the ribs with aluminum foil. In a bowl, mix the maple sugar and mustard and baste the roast. In another bowl, combine the herbs and pepper and season the entire roast. Place in the oven and cook for 30 minutes to sear the meat. Reduce the oven to 150°C (300°F) and cook for one hour and twenty minutes until meat is pink or until the meat thermometer reads 71°C (160°F). Wrap the roast in aluminum foil and let it stand for 10 minutes before carving. Serve with bordelaise sauce.