Standing Rib Roast With Pate

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READY IN: 31mins
Recipe by evelynathens

A fancier roast for a fancier occasion. This always draws raves.

Ingredients Nutrition

  • 2 slices bacon, minced
  • 1 small onion, minced
  • 5 ounces mushrooms, minced
  • 5 ounces prepared peppercorn pate
  • 12 cup dry breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 12 teaspoon dried herbs
  • 1 egg, lightly beaten
  • 6 -7 lbs standing rib roast


  1. Place bacon in a frying pan.
  2. Heat gently until beginning to soften.
  3. Add onion and mushrooms.
  4. Cook, stirring, for about 3 minutes.
  5. Season to taste.
  6. Transfer to a bowl.
  7. Mix in pate, breadcrumbs, parsley, herbs and egg.
  8. Preheat oven to 450F.
  9. Cut a pocket in the meat along the rib bones and outer layer of fat.
  10. Fill this pocket with the pate mixture and secure with a skewer if necessary.
  11. Place meat in a baking dish, fat side up (the bones make a natural rack).
  12. Roast meat for 3 minutes at this high temperature then reduce temperature to 350F.
  13. Continue to roast for a further 1 ½ hour or until done to taste.
  14. Allow to rest for 15 minutes before carving.
  15. Note: Calculate cooking time for your roast at 20 minutes (at 350F) per pound.
  16. This will achieve a roast that is well done outside and rare inside.

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