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French Roast

french trim rub 0663

I have used a French-trimmed prime rib roast in this recipe. It really is a very neat, elegant roast and certainly is the prime choice for a special occasion. So when the in-laws come for dinner they'll either say, "wow, she knows how to cook", or "wow, she knows how to spend his money" whatever the cost, it will be well worth it!

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 7-8 lbs French- trimmed Rib roast

For The Rub

  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 Tbl mustard seeds or 1 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 Tbls brown sugar
  • 1 1/2 tsp paprika spice
  • 1 tsp ground black pepper
  • 1/4 tsp ground cumin
  • pinch chilli powder
  • 1/2 tsp ground ginger


The above spices make a wonderful rub, which can be used for almost any roast.  Combine the spices and mix well.  With the palm of your hand rub some oil over the roast and then rub the spice mixture over it, making sure you get into all the crevices.

Preheat the oven to 180 Deg. C (350 Deg F)

Once you have covered the entire roast with oil and spices, cover it with aluminum foil and roast it in the oven for 45- 60 minutes.

Remove the foil and continue cooking, uncovered, for a further 45-60 minutes.  Baste the roast every so often with its own juices.  This cooking time should be enough for a rare roast.  However, should you wish it to be medium well done it will need another 30 - 45 minutes.

You could also use a prime rib roast on the bone, which is the same cut but hasn't had all the meat trimmed off the bone.  This is a great roast for those who like tucking into meaty bones!  Providing roasting times is quite a difficult task as it depends on many things, e.g. the size of your oven (larger ovens sometimes take longer) and whether the meat is taken from the fridge or is at room temperature.  In an ideal world it would be wonderful to give exact roasting times, but each person must get to know his or her own oven.

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