STANDING RIB ROAST (CHEF ANNE WILLAN)

Standing Rib Roast (Chef Anne Willan) image

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.

Provided by EURrosa1

Categories Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 1948.6, Fat 174.2, SaturatedFat 72.7, Cholesterol 386.3, Sodium 578.7, Carbohydrate 3.6, Fiber 0.2, Sugar 1.5, Protein 85.5