Standing Rib Roast -slow roasted with brown ale butter sauce

By pattynorman1947

serves 8-10
Ask for a partial rack, preferably bones 1 through 4, which is known as the 'first cut". This cut has a more wel defined eye, so there wont be as many fatty areas and it will easily feed 8 people. never let the butcher cut the meat off the rib bones and tie it back on.

Ingredients

• 1 Tbs fennell seeds
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp celery seed
• 1 tsp caraway seeds
• kosher salt and coarsely ground black pepper
• 1 4 bone (9-10lbs) beef standing rib roast , lightly trimmed of exterior fat and top 1/2 inch frenched,if desired
• 2 1/4 cups (18 oz0 brown ale, such as Newcastle
• 2 1/2 dijon mustard
• 2 oz. (4Tbs) cold unsalted butter, cut into 4 pieces
• 2 1/4 cups (18oz.) brown ale, such as Newcastle
• 2 tbs 1/4 cups lower salt beef broth
• 3 Tbs Dijon mustard
• 2 oz (4 Tbs) cold unsalted butter, cut into 4 pieces
• Flaky salt for finishing

Preparation

Step 1

MIX THE FENNEL, CORIANDER, CUMI, CELERY AND CARAWAY SEEDS, 2 TSP SALT, 1 TSP
pepper on a large cutting board ; roll over them with a heavy rolling pin until lightly cracked..
Roll the roast in the seeds to coat all sides. Gather any remaining seeds and pat them onto the beef.
Set the beef aside at room temperature for 1 hour.
MEANWHILE,,POSITION A RCK IN THE MIDDLE OF THE OVEN and heat the oven to 200 degrees.
POSITION THE BEEF BONE SIDE DOWN in a large, heavy duty, flameproof roasting pan (with lid) Roast until a probe inserted into the center of the eye registers 120-125 degrees for rare, 130-135 degrees for medium rare, or 145 degrees for medium, between 4 and 5 hours. Begin checking the temperature after 4 hours to avoid over cooking. Let the beef rest in the roasting pan, uncovered at room temperature for 1- 1 1/2 hours.

RAISE THE OVEN TEMPERATURE TO 500 DEGREES F. RETURN THE BEEF TO THE OVEN.until the seeds begin to brown, about 12 minutes.
TRANSFER THE BEEF TO A CARVING BOARD. Pour off any fat from the roasting pan (reserve for yorkshire pudding0 . Set the roasting pan over medium high heat, add the beer , and bring to a boil, stirring down the foam and scraping up any browned bits from the pan with a wooden spatula. Boil until the liquid is reduced to 3/4 cup , 10-15 minutes. whisk in the broth and mustard and continue to boil whisking often until reduced to about 1 1/2 cups, about 10 min . Whisk in the butter just until emulsified, remove from the heat and season to taste with salt and pepper; transfer to a gravy boat for serving.
TO CARVE, REMOVE THE MEAT FROM THE BONE BY RUNNING A THIN KNIFE between the eye of the meat and the bones. Then cut the beef into thick slicvrs and lightly sprinkle with sea salt. Serve the beef eith the sauce.