Standing Rib Roast
Serves 6 to 8
7 to 8 pound rib roast with three to four ribs, trimmed
2 teaspoons dry mustard
2 teaspoons sugar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
2 cups beef stock
Roasted Potatoes (recipe follows)
2 pounds cooked brussels sprouts, for serving
Horseradish Sauce (recipe follows)
1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
2. Heat oven to 450°. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350° and continue to roast, basting every 15 minutes, until it reaches a temperature of 125° for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.
3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce.
Serves 6 to 8
3 pounds Idaho potatoes, peeled and halved
1/2 cup drippings from Standing Rib Roast
1. Heat oven to 400°. Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil, and cook for 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.
2. Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven, and roast until crispy and golden brown, about 1 hour.
Serves 6 to 8
1 heaping tablespoon freshly grated horseradish or 3 tablespoons bottled
Coarse salt and freshly ground black pepper
Juice of 1/2 lemon
1 cup heavy cream, whipped to soft peaks
Stir horseradish, salt, pepper, and lemon juice into whipped cream.
La Varenne in Burgundy
Château du Feÿ
89300 Villecien, France
U.S. representative Janis McLean can be reached at 800-537-6486
La Varenne in Greenbrier
White Sulphur Springs, WV 24986
Cooking-school coordinator Riki Senn can be reached at 800-228-5049
Also available at Barney’s
“Anne Willan: From My Chateau Kitchen” (Clarkson Potter, 1999; $45)
“Anne Willan’s Cook It Right: Achieve Perfection with Every Dish You Cook” (Reader’s Digest Adult, 1998; $29.95)
“In and Out of the Kitchen in Fifteen Minutes or Less” (Rizzoli, 1995; $25)
“La Varenne Pratique: The Complete Illustrated Cooking Course: Techniques, Ingredients, and Tools of Classic Modern Cuisine” (Crown, 1989; $60)