MUSTARD GLAZED STANDING RIB ROAST WITH PAN GRAVY

By jarren

Ingredients

• Gravy:
• 1/3 cup (80 mL) Dijon mustard
• 2 tablespoons (30 mL) olive oil
• 2 tablespoons (30 mL) soy sauce
• 1 tablespoon (15 mL) chopped garlic
• 2 tablespoons (30 mL) chopped parsley
• 1 tablespoon (15 mL) coarsely ground pepper
• 1 tablespoon (15 mL) chopped fresh rosemary or thyme, or 1/4 teaspoon (1 mL) dried
• 1 7-pound (3.15 kg) standing rib roast
• Salt to taste
• Pan drippings
• 1/2 cup (125 mL) chopped shallots
• 2 tablespoons (30 mL) all-purpose flour
• 1/4 cup (60 mL) red wine
• 1 tablespoon (15 mL) balsamic vinegar
• 3 cups (750 mL) beef stock
• 1 teaspoon (5 mL) tomato paste

Details

Servings 10

Preparation

Step 1

Combine mustard, oil, soy sauce, garlic, parsley, pepper and rosemary. Brush over roast, including bones. Let sit or 2 hours, or refrigerate overnight.

Preheat oven to 450 degrees F (230 degrees C). Turn on oven broiler. Place roast fat side up on a rack in a roasting pan and broil or about 4 minutes, or until fat is crispy. Turn off broiler reheat oven to 450 degree F (230 degrees C), and roast for 30 minutes.

Reduce heat to 340 degrees F (175 degrees C) and roast for about 1 1/2 hours longer for rare.

Remove roast to a carving board and let rest for 15 minutes to allow juices to retract while you make gravy. Remove roast from bones and carve into thin slices. Serve with gravy.

Pan gravy:

Pour all but 2 tablespoons (30 mL) fat from roasting pan. Add shallots and cook over medium high heat for 3 minutes or until shallots are brown around the edges.

Stir in flour and cook, stirring for 2 minutes, until browned. Gradually stir in red wine, balsamic vinegar, beef stock and tomato paste. Bring to a boil, stirring. Reduce heat and simmer for 5 minutes, or until gravy is thick and glossy.

Makes about 2 cups.