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Slow-roasted standing beef rib with potato-mushroom bake

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Serve up this slow roast standing rib of beef at your next dinner party. Served with a creamy potato and mushroom bake, this dish won't dissapoint.

  • Serves4
  • Cook time2 hour 45 minutes
  • Prep time20 minutes, (+ 45 mins resting time)


  • 1.5kg-2kg Coles Australian Beef Rib Eye Roast Bone In, at room temperature for 1 hour
  • 1½ tbs olive oil, divided
  • 20g butter, plus more to butter the baking dish
  • 500g trimmed mixed fresh mushrooms, sliced
  • 800g brushed potatoes, peeled, sliced into 5mm discs
  • 600ml thickened cream
  • 2 garlic cloves, finely chopped
  • 1 tbs sea salt flakes
  • 75g parmesan cheese, finely grated
  • 1 tsp fresh thyme leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To roast the beef, place an oven rack in the centre of the oven and preheat the oven to 100°C. Place the beef on a large, heavy, rimmed baking tray. Coat the beef with ½ tbs of the oil and season generously with salt and pepper. Roast the beef for 2¼-2½ hours, depending on the size, or until a meat thermometer inserted into the centre of the meat (do not touch the bone) reads 55°C for rare doneness. Remove the beef from the oven and let rest, uncovered, for 30 mins.
  2. Step 2

    Increase the oven temperature to 250°C. Return the beef to the oven. Roast for 15 mins or until the beef is deeply caramelised. Transfer the beef to a carving board to rest for 15 mins. Maintain the oven temperature.
  3. Step 3

    Meanwhile, to prepare the potatoes, lightly butter a 25cm x 25cm x 5cm baking dish. Heat a large, heavy pot over medium-high heat. Add the butter and remaining 1 tbs oil and stir until the butter has melted. Add the mushrooms and cook, stirring occasionally, for 10 mins or until deeply caramelised. Reduce the heat to medium and stir in the potatoes, cream, garlic and salt. Bring the mixture to a simmer and simmer for 15 mins or until the potatoes are just tender but not falling apart.
  4. Step 4

    Using a slotted spoon, transfer half the potato mixture to the prepared baking dish. Sprinkle half the cheese over the potatoes. Lightly season with freshly ground black pepper. Spoon the remaining potato mixture over the cheese. Using the back of the spoon, lightly compact the potatoes. Sprinkle the remaining cheese over the potato mixture and season with freshly cracked pepper. Bake for 10 mins or until the mixture is bubbling and the cheese has browned. Set aside to rest for 5 mins.
  5. Step 5

    Cut the ribs into four pieces and serve with the potato-mushroom bake sprinkled with the thyme leaves.

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