Standing Rib Roast

Chef Curtis Stone and Princess Cruises share a passion for bringing people together through food. Creating happiness around the table, our partnership with Chef Stone gives you an exclusive opportunity to taste his world-renowned fare. Savor Chef Stone’s first restaurant at sea, SHARE, a six-course fine dining experience highlighted with premium ingredients from around the world. SHARE is available on Emerald Princess®, Ruby Princess®, and Sun Princess®. For ships without SHARE, you can also relish in the offerings of Crafted by Curtis during every voyage in the main dining room with fresh produce and vibrant, bold flavors.

Photo: Princess Cruises


Standing Rib Roast

  • One 3-rib standing rib roast of beef (6- to 8-lb)
  • 2 tbs olive oil
  • 3 carrots, peeled, roughly cut
  • 3 celery stalks, roughly cut
  • 4 shallots, quartered lengthwise
  • 1/2 bunch fresh thyme
  • 1/3 cup Dijon mustard
  • 1 cup beef broth

Whipped Horseradish Cream

  • 3/4 cup heavy cream
  • 1/4 cup finely grated peeled fresh horseradish
  • 2 tbs coarse grain mustard


Standing Rib Roast

  1. Preheat oven to 500°F. Season beef generously with salt and pepper. Place beef in large roasting pan and roast just until beef is brown on all sides, about 15 minutes. Remove pan from oven.
  2. Add carrots, celery, shallots, and thyme to roasting pan and arrange vegetables and thyme in center of pan. Set beef on top of vegetables. Brush mustard evenly over beef.
  3. Reduce oven temperature to 350°F. Return roasting pan to oven and roast beef and vegetables for 1 1/4 hours, or until instant-read meat thermometer inserted into center of beef registers the desired doneness, about 110°F for rare or 115°F for medium-rare. Remember beef will continue to cook and internal temperature will continue to rise as it rests, so don’t overcook it.
  4. Transfer beef to carving board and rest loosely covered in foil 25 minutes.

Meanwhile, To Prepare Jus

  1. Add beef broth to vegetables in hot pan and stir to scrape up any brown bits on bottom of pan. Strain jus through fine-mesh sieve and into small saucepan; discard solids. Spoon off any excess oil that rises to top of jus. Warm jus over low heat before serving.

To Serve

  1. In medium bowl, whisk cream until thick but not stiff. Fold horseradish and mustard into cream. Season with salt and pepper. Cut beef into slices and transfer to plates. Spoon some warm jus over beef and serve horseradish sauce alongside.
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