Standing Rib Roast

By Nanatimesthree

Ingredients

• For the Roast, combine:
• 1/2 cup Dijon mustard
• 1 tablespoon minced fresh garlic
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon ground coriander
• 1 teaspoon cannamon
• 1/2 teaspoon allspice
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cloves
• 1 4-bone beef rib roast, chine bone removed, seasoned with salt and pepper (8 to 11 pounds)
• For the sauce, heat:
• 3 cups dry ried wine, divided
• Melt:
• 3 tablespoons butter, divided
• 1/4 cup minced shallots
• 1 tablespoon tomato paste
• 1 sprig fresh thyme
• Whisk in:
• 1 tablespoon demi-glace
• 1/2 teaspoon sugar

Preparation

Step 1

Preheat oven to 450 with rack in lower third.

For the roast, combine mustard, garlic, 2 teaspoons salt, 2 teaspoons pepper, coriander, cinnamon, allspice, cumin, and cloves in a small bowl. Place roast in a shallow roasting pan, bone side down.

Roast the rib roast 30 minutes, remove from oven, and spread all but 1 tablespoon mustard mixture over the top. Reduce temperature to 325, return roast to oven, and continue roasting until an instant-read thermometer inserted into the thickest part registers 125 for medium-rare, 2 2 1/2 hours. Transfer roast to a carving board, tent with foil, and let rest 30 minutes. Pour drippings into a dish; set aside.

For the sauce, heat roasting pan over medium-high until brown bits dry, one minute. Deglaze pan with 1/2 cup wine, scraping up bits; transfer to a separate bowl.

Melt 1 tablespoon butter in a saucepan over medium heat until foamy. Add shallots; sweat until softened.

Add deglzed bits and tomato paste; cook until thick, 4 to 5 minutes. whisk in reserved 1 tablespoon mustard mixture, remaining 2 1/2 cups wine, and thyme; bring to a boil over high heat and reduce to 1 cup strained, about 15 minutes. Return sauce to saucepan over medium heat and discard solids.

Whick in demi-glace and sugar; simmer until demi-glace dissolves. Off heat, whisk in the remaining 2 tablespoons butter, then season with salt and pepper.