Standing Rib Roast

Standing Rib Roast with Pinot Noir

Recipe by: Adrian Richardson

Time: 1 hour

Serves: 6-8

Standing rib roast with asparagus, rosemary and potato


  • 1.5 kg standing rib roast, bones on
  • 3 tsp salt
  • ¾ tsp black pepper
  • 6 small onions cut in half
  • 3 large potatoes, skin on, quartered
  • 3 medium carrots, peeled
  • ½ butternut pumpkin, cut into large pieces
  • 1 tsp dried oregano
  • 1 sprig rosemary



  1. Bring the rib roast out of the fridge at least half an hour before cooking to bring it to room temperature.
  2. Preheat the oven to 200°C.
  3. Rub olive oil over the meat and season generously with salt and pepper.
  4. Heat a large pan to high heat, and then add the rib roast to the pan to brown all the sides.
  5. Add a meat probe and roast in the oven until the internal temperature gets to 48°C for a medium-rare roast (usually about 1 hour). Add the vegetables to a lined baking tray, cover with rosemary, salt and pepper, oregano and more olive oil, toss to combine and add to the oven and roast for 40 minutes to one hour depending on the size of vegetables.
  6. Once the roast is finished cooking, rest for at least half the cooking time. Then carve and serve with the roast vegetables.

Why it works?

Nepenthe partners with Good Chef Bad Chef to bring you delicious food and wine pairings to get the conversation flowing. On the show, a chef and a nutritionist take opposites sides on gastronomy. The recipes are sometimes healthy, sometimes comforting but always delicious! Especially when paired with your favourite Nepenthe wine.

The first Nepenthe episode had Good Chef Bad Chef hosts, Adrian and Preeya, cook up a storm with a standing rib roast paired beautifully with Nepenthe Altitude Pinot Noir. Roasting intensifies the savory qualities of the meat. A rich yet elegant wine like Nepenthe cool climate Altitude Pinot Noir is a natural match. The Pinot Noir reveals aromas of raspberry and morello cherries and a touch of fragrant herb in harmony with the herbs in the dish. Bright summer berry fruit flavours extend onto the palate supported by subtle spice providing a soft, velvety finish. Roasting melts the fat in the meat for extra richness in the dish and the natural acidity of Pinot Noir pairs to form a combination that will delight your guests and make your evening flow.

Feeling inspired to have friends over for dinner? Invite your nearest and dearest and make real connections over a great bottle of Nepenthe - the perfect centre piece for any get-together.

Check out the full episode