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August 12, 2011
Standing Rib Roast
Hearty Meat Dishes
Prep time:
25 minutesRoasting time:
2 1/2 hours“Everyone looked forward to Sunday dinner when Grandma's rib roast was on the menu.”
Ingredients
Serves 6
- 1 (6- to 7-pound) standing beef rib roast, trimmed
- 3 tablespoons Dijon-style mustard
- 1 1/2 tablespoons chopped fresh tarragon or 11/2 teaspoons dried tarragon
- 3 cloves garlic, minced
- 1/4 cup dry red wine or beef broth
- 1/3 cup finely chopped shallots (about 2 large)
- 1 tablespoon all-purpose flour
- 1 cup beef broth
Directions
1
Preheat oven to 450°F. Place beef, bone side down, in roasting pan. Combine mustard, tarragon and garlic in small bowl; spread over beef. Roast 10 minutes.
2
Reduce oven temperature to 325°F. Roast until an instant-read meat thermometer inserted in center of beef, not touching bone or fat, registers 145°F, about 20 minutes per pound for medium.
3
Transfer beef to cutting board; cover with foil. Let stand for 15 minutes. Internal temperature will continue to rise 5°F to 10°F during stand time.
4
For gravy, pour off fat from roasting pan, reserving about 1 tablespoon. Add wine to roasting pan; place over 2 burners. Cook over medium heat until thickened, stirring to scrape up any browned bits, about 2 minutes.
5
Place shallots and reserved drippings in saucepan; cook and stir over medium heat until softened, about 4 minutes. Add flour; cook and stir 1 minute. Add broth and wine mixture; cook and stir until thickened, about 5 minutes. Strain into gravy boat; discard shallots. Serve beef with gravy and mashed potatoes, if desired.
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Grandma's Secret Tip
Grandma's Secret Tip
For easier carving, Grandma asked the butcher to remove the chine bone from the rib roast. Thanks to the mustard coating she spread on the meat before cooking it, her rib roast was crusty and tangy on the outside and succulent and delicious on the inside.
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