Standing Rib Roast (chef Anne Willan)

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 1 remove excess fat from roast, leaving just a thin layer.
• 2 in small bowl, combine dry mustard, sugar, and dijon mustard. brush mixture over fat and cut surfaces of roast. refrigerate 2 hours to overnight.
• 3 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.
• 4 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.
• 5 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.