Bonnie Stern - 'Friday Night Dinners' (pg 50-51)

Ingredients

• 1/4 cup Dijon mustard
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tbsp finely chopped fresh rosemary, or 1 tsp dried
• 1 tbsp fresh thyme, or 1 tsp dried
• 1 tbsp kosher salt
• 1 tbsp pepper
• 1 6-lb standing rib roast, boneless rib roast or strip sirloin roast
• 2 shallots, thinly sliced
• 3/4 cup dry red wine
• 1 cup beef stock

Directions

1. In small bowl, combine mustard, oil, garlic, rosemary, thyme, salt and pepper.

   2. Smear roast all over with mustard rub. Place in shallow roasting pan, fat side up.

   3. Roast meat in a preheated 425 oven for 20 minutes. Reduce heat to 375 and continue to roast for 1 1/4 to 2 hours or until a meat thermometer reaches 130 for medium-rare. Transfer roast to a cutting board and allow to rest for 20 minutes before carving.

   4. While roast is resting, place roasting pan on stove over medium-high heat and skim off fat. Add shallots and wine and cook until reduced to 2 tbsp. Add stock and cook until reduced to 1/2 cup.

   5. To carve, remove string from roast. Cut off bones in one piece by cutting between meant and bones. Cut bones apart and serve with meat. Turn roast over on carving board so it is sitting boned side down and carve into slices. Spoon juices over roast when serving.

Serve with Yorkshire puddings.