1 3-rib standing rib roast (about 7 lbs, 3.2 Kg)
1/4 cup (60 ml) Dijon-style mustard
3 cloves garlic, finely chopped
3/4 cup (180 ml) chopped fresh parsley
2 Tbs (30 ml) olive oil
2 tsp (10 ml) dried thyme
2 tsp (10 ml) dried rosemary
Salt and freshly ground pepper to taste
For best results, age the beef for 4 to 7 days. Unwrap the roast, dry
it thoroughly with paper towels, and place it on a wire rack set over
a pan lined with paper towels. Refrigerate uncovered for 4 to 7 days.
Before cooking, trim off any parts that are completely dehydrated.
Whether you age the beef or not, allow the roast to sit at room
temperature for 3 to 4 hours before cooking. Tie segments of cooking
twine around the roast, between and parallel to the ribs, to prevent
the outer layer of meat from separating from the rest of the roast
during cooking. Place the roast rib-side down on a wire rack in a
large roasting pan. Spread the top and sides with the mustard.
Combine the remaining ingredients and spread over the mustard. Place
in a preheated 200F (95C) oven until the internal temperature reaches
130F (55C) for medium-rare, about 3 1/2 hours, or 30 minutes per
pound. Remove from the oven and let stand 30 to 60 minutes before
serving. Reserve the drippings for the Yorkshire pudding.
To carve, stand the roast up so the bones are pointing upward. Remove
the twine and slide a long carving knife along the ribs to separate
the meat from the bones. Place cut-side down and cut across the grain
into thick slices.
Serves 6 to 8.
Horseradish Sauce
1 cup (250 ml) sour cream
3 Tbs (45 ml) prepared horseradish, or to taste
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients and refrigerate at least 1 hour before
serving. Makes about 1 1/4 cups (310 ml).
Yorkshire Pudding
2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
2 Tbs (30 ml) beef drippings
Combine the egg, flour, milk, and salt in an electric blender. Process at high speed for 2 to 3 seconds. Turn off the machine and scrape down the sides of the jar. Blend for 40 seconds. To make by hand, beat the eggs and salt until frothy. Beat in the flour gradually, followed by the milk. Refrigerate for at least 1 hour.
Go To Page: 1 2
