Standing Rib Roast (Chef Anne Willan)

Name: Standing Rib Roast (Chef Anne Willan)
Cook time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 7 -8 lbs rib roast, with 3 to 4 ribs, trimmed; 2 teaspoons mustard, dry; 2 teaspoons sugar; 2 teaspoons Dijon mustard; salt and pepper; 2 tablespoons all-purpose flour; 2 cups beef stock

Submitted by EURrosa1

"I got this from the Martha Stewart web site. It is amazingly delicious! Be sure to check the recipes for Roasted Potatoes, Yorkshire Pudding and the Horseradish Sauce."

Download

Ready In:: 1hr
Ingredients:: 7
Serves:: 6-8

ingredients

7 -8 lbs rib roast, with 3 to 4 ribs, trimmed
2 teaspoons mustard, dry
2 teaspoons sugar
2 teaspoons Dijon mustard
salt and pepper
2 tablespoons all-purpose flour
2 cups beef stock

directions

Remove excess fat from roast, leaving just a thin layer.
In small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over fat and cut surfaces of roast. Refrigerate 2 hours to overnight.
Set roast, rib-side down, in heavy, shallow roasting pan in 450 F oven. (Ribs act as a natural rack.) With a paring knife, score the fa and season with salt and pepper.
Roast 15 minutes. Reduce heat to 350 F and continue to roast (basting every 15 minutes) until temperature reaches 125 F (medium rare). Remove roast to a platter. Let rest for 15 minutes before carving.
GRAVY: Keep 2 tablespoons of fat from roasting pan. Set it on stove over medium heat and simmer until juices begin to darken, 1/2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, 3 minutes. Add stock and bring to boil, stirring until thickened. Season with salt and pepper.