Close

Standing Rib Roast

Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques for cooking and serving a standing rib roast for this recipe, which is served with roast potatoes and Yorkshire pudding.

  • Servings: 8
Standing Rib Roast

Source: Martha Stewart Living Television, December 2000

Ingredients

  • 1 rib roast (7 to 8 pounds), with 3 to 4 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
  • 2 pounds cooked brussels sprouts, for serving
  • Horseradish Sauce

Directions

  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 degrees. 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 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees 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.

Reviews

Be the first to comment!