Standing Rib Roast

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Ingredients

• 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.