Standing Rib Roast

By BuffieBelinda

This succulent meal looks intimidating, but it is actually very easy. We love to make it along with Yorkshire pudding; and English (or New Zealand if you live in my house) version of a pop-over. They are great to sop up the dark, rich gravey.

Ingredients

• 1 Standing Rib Roast (1 rib per 2 people for generous portions)
• (Ask your butcher to cut the ribs off the roast and tie back on. This will make the roast taste wonderful, and makes carving a breeze)
• 6 cloves garlic, minced
• 3 stalks rosemary
• 1/4 cup Dijon mustard
• 1 tsp salt and pepper
• 1/2 - 1 cup flour
• 2-4 cups beef broth

Preparation

Step 1

Roast:
1. Loosely cover meat
2. Let stand and come to room temp for 2-4 hours
3. While meat is resting, mix remaining ingredients in a bowl and refrigerate to marry flavors
4. Once meat has rested, preheat oven to 450°
5. Pat dry and spread mustard mixture all over the meat
6. Place roast, rib side down, in a heavy, large roasting pan with sides at least 3 inches deep
7. Insert meat thermometer into thickest part of the beef
8. Place in oven and sear the roast for 15 minutes
9. Lower heat on oven to 325°
10. Bake according to charts below
11. Remove from roasting pan, tent loosely with foil and let rest at least 15 minutes before carving

Gravy:
1. Place roasting pan with cooking juices on the stove or transfer to a large pot.
2. Whisk in enough flour to thicken ( ½ to a full cup)
3. Cook for 1-2 minutes
4. Slowly begin to whisk in beef broth until all incorporated
5. Season with salt and pepper, if desired
6. Simmer 5-10 minutes until thicken, stirring consistently