Standing Rib Roast with Rosemary-Thyme Crust

Standing Rib Roast with Rosemary-Thyme Crust
Photo by Mark Thomas

Ingredients

  • 1 9- to 9 1/2-pound standing beef rib roast, all but thin layer of fat trimmed
  • 32 fresh baby carrots
  • 2 tablespoons fresh thyme
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 3 ½ cups Zinfandel Beef Stock
  • 16 large shallots
  • + 2 more ingredients
    • ¼ cup Dijon mustard
    • 2 tablespoons fresh rosemary

Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.) ...

View full recipe at Epicurious

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