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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed
- 1/4 cup Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 32 fresh baby carrots, green tops trimmed to 1 inch, peeled
- 16 large shallots, peeled
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3 1/2 cups Zinfandel Beef Stock
Method
- 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.)
- Position rack just below center of oven and preheat to 450F.
- Roast beef uncovered 15 minutes.
- Reduce oven temperature to 325F.
- Roast beef 1 hour 30 minutes.
- Remove from oven.
- Spoon off all but 2 tablespoons drippings.
- Add carrots and shallots to pan.
- Turn vegetables to coat with drippings; sprinkle with salt and pepper.
- Roast beef and vegetables until thermometer inserted into center of beef registers 125F for medium-rare, stirring vegetables occasionally, about 55 minutes longer.
- Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
- Discard drippings from roasting pan.
- Place pan over 2 burners on stove top over medium heat.
- Add butter to pan and melt.
- Add flour; whisk until smooth and just beginning to color, about 5 minutes.
- Whisk in stock.
- Boil until sauce thickens slightly, whisking often, about 10 minutes.
- Season sauce to taste with salt and pepper.
- Serve beef with vegetables and sauce.
