pat's Recipe

Standing Rib Roast

Category: Beef

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 Cream

Directions
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.
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.
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.

Roasted Potatoes

3 pounds Idaho potatoes, peeled and halved
Coarse salt
1/2 cup drippings from Standing Rib Roast
Directions
Heat oven to 400 degrees. 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.
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.

Horseradish Cream

Makes about 1 1/4 cups

1 cup sour cream (8 ounces)
6 tablespoons freshly grated horseradish
2 tablespoons white vinegar
1 teaspoon coarse salt

Directions

Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.

Makes 1 1/4 cups