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Standing rib roast with pan juices

December 15, 2004
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Serves 8.

1 4-rib beef roast (9 to 10 pounds)

1 clove garlic, crushed

2 tablespoons Dijon mustard

1 teaspoon dry mustard

2 tablespoons oil

Salt and pepper, to taste

2 tablespoons flour

1 cup red wine

2 cups chicken stock

4 tablespoons butter, softened, cut into 8 pieces 1. Set the oven at 450 degrees.

Place the rib roast in a large roasting pan rib side down. Let it sit for 45 minutes.

2. In a bowl, mix the garlic, Dijon and dry mustards, oil, salt, pepper, and flour. The mixture will form a paste. Rub it all over the meat to coat it well. Set the roast back on its ribs in the pan. Pour the wine around the meat. Roast the meat for 30 minutes.

3. Turn the oven temperature down to 325 degrees. Continue roasting the meat for 13 minutes per pound (1¾ to 2 hours) or until a meat thermometer inserted in the thickest part of the roast registers 125 degrees (for medium-rare); the temperature will rise to 130 degrees while the meat rests. Roast 10 minutes longer or to 135 degrees (for medium).

4. Transfer the meat to a cutting board and cover loosely with foil.

5. Pour the stock into the pan. Set the pan over a burner and turn the heat to high. Bring the liquid to a boil, scraping the bottom of the pan with a spoon. Skim any fat off the surface of the liquid. Let the mixture bubble steadily until it reduces by half.

6. Over low heat, stir the butter into the sauce a little at a time, until it melts. Carve the meat and spoon the sauce over the slices.

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