Standing Rib Roast with Anne

By ClaudiaJan

Ingredients

• 7 to 8 pound rib roast with three to four ribs, trimmed
• 2 teaspoons dry mustard
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• Coarse salt and freshly ground pepper
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• Roasted Potatoes (recipe follows)
• 2 pounds cooked Brussels sprouts, for serving
• Horseradish Sauce (recipe follows)

Details

Servings 6

Preparation

Step 1

1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.

2. Heat oven to 450. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.

3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, Brussels sprouts, and horseradish sauce.

Horseradish Sauce
Serves 6 to 8

1 heaping tablespoon freshly grated horseradish or 3 tablespoons bottled
Coarse salt and freshly ground black pepper
Juice of 1/2 lemon
1 cup heavy cream, whipped to soft peaks

Stir horseradish, salt, pepper, and lemon juice into whipped cream.


Roasted Potatoes
Serves 6 to 8

3 pounds Idaho potatoes, peeled and halved
Coarse salt
1/2 cup drippings from Standing Rib Roast


1. Heat oven to 400. Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil, and cook for 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.

2. Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven, and roast until crispy and golden brown, about 1 hour.





SPECIAL THANKS
Anne Willan
Burgundy, France

La Varenne in Burgundy
Chau du Fe
89300 Villecien, France