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French Roast

French Roast


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French Roast

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!


  • Prep Time : 15 min
  • Cook Time : 2 hour, 40 min
  • Ready Time : 2 hour, 55 min




  • 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.


About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




4 Responses to French Roast

  1. Always interested in making Kosher food more interesting. I look forward to trying some of your recipes.

  2. Thank you! May this year be filled with lots of delicious, meaty meals.

  3. avatar says: Susan

    No offense but this recipe was very poorly written. It’s my first visit to this website and everything was wrong! One I wa looking for a French Roast recipe and it gave me a Rib Roast French cut! Then it says rub w/oil but nowhere does it say oil in the ingredients! And much more! I am a very prolific cook and I woul suggest proofreading before you post recipes!

  4. Thank you Susan, I will most certainly speak to the publishers about their omittance of oil in the ingredients. For a roast this size you would need about 1/3 cup of oil. Hope this helps. Sharon

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