Standing Rib Roast with Rosemary-Thyme Crust

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


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

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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