Garlic and Mustard Crusted Standing Rib Roast Au Jus
A holiday classic that will fill your home with tantalizing aromas. Carve it tableside, pour a French Bordeaux or a California Cabernet Sauvignon, and let the celebration begin!
3 large cloves garlic, minced
3-4 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary, crumbled
1 3- to 4-rib prime rib roast (7-9 pounds), trimmed of excess fat
Salt and ground black pepper
3/4 ounce Glace de Viande Gold® dissolved in 2 cups hot water
1 sprig fresh thyme
1 sprig fresh rosemary
Stir together the garlic, mustard, and dried thyme and rosemary in a small bowl. Place the roast in a large, shallow roasting pan, rub the garlic-mustard mixture all over it, and season it generously with salt and pepper. Let the roast stand, loosely covered, at room temperature for two hours.
Preheat the oven to 475 degrees. Roast the beef for 15 minutes, then turn the oven temperature down to 350 degrees. Keep the oven door closed so the oven temperature will decrease gradually.
After about 45 minutes, check the internal temperature of the roast with an instant-read thermometer by inserting the thermometer halfway into the thickest part of the roast without touching the bone. For a mostly rare roast (except for the end cuts, which will be medium-rare to medium), look for a temperature of 115 degrees. For a mostly medium-rare roast (with end cuts medium to medium-well done), look for 120-125 degrees. If the roast is not at the temperature you want when you first check it, recheck it every 10-15 minutes.
When the roast is done, remove it from the oven, transfer it to a cutting board, cover it loosely with aluminum foil, and let it rest for at least 15 but no more than 30 minutes.
While the roast is resting, skim most of the fat from the pan juices. Place the roasting pan on the stove top over medium heat and add the dissolved Glace de Viande Gold® and the herb sprigs, stirring and scraping up the brown bits from the pan. Simmer the jus gently for 10 minutes, then season to taste with salt and pepper and pour through a fine-mesh strainer into a warmed sauceboat.
Wine Pairing: As we mentioned above, a red Bordeaux or a California Cabernet Sauvignon would work beautifully with this roast. Other options are a red Burgundy or California Pinot Noir, Malbec, or Merlot.