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.