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STANDING RIB ROAST AND SHALLOT GRAVY




Source of Recipe


Mark


List of Ingredients




1 (6- to 7-pound) standing beef rib roast, well trimmed
3 Tablespoons Dijon mustard
1½ Tablespoons chopped fresh tarragon or ½ Tablespoon dried
3 cloves garlic, minced

Shallot Gravy

1/4 cup dry red wine
1/3 cup minced shallots
1 Tablespoon flour
1 cup beef broth


Recipe



Preheat the oven to 450°F. Place the beef, bone side down, in a roasting pan. Combine the mustard, tarragon and garlic in a small bowl; spread over the beef. Roast 10 minutes.

Reduce the oven temperature to 325°F. Roast until an instant-read meat thermometer inserted in the center of the beef, not touching bone or fat, registers 145°F, about 20 minutes per pound for medium.

Transfer the beef to a cutting board; cover with foil. Let stand for 15 minutes. The internal temperature will continue to rise 5°F to 10°F during standing time.

To make the gravy, pour 1 Tablespoon fat from the roasting pan into a saucepan; discard the remaining fat. Place the roasting pan over 2 burners and add the wine. Cook over medium heat 2 minutes, scraping up the browned bits. To the fat in the saucepan, add the shallots and cook over medium heat until softened. Add the flour and stir 1 minute. Add the wine mixture from the roasting pan and the broth; cook, stirring, until thickened, about 5 minutes. Strain into a gravy boat; discard the solids