Prep 10 mins
Cook 2 hrs 12 mins
From Gourmet Magazine, December 1985. Sounds delish!
- standing rib roast (trimmed weight about 10 to 10 1/2 pounds, 4-ribs)
- 1 tablespoon black peppercorns, ground coarse
- 2 teaspoons dried green peppercorns, ground coarse
- 1 teaspoon white peppercorns, ground coarse
- 4 whole allspice, ground coarse
- 1⁄2 teaspoon dried thyme
- 1 teaspoon coarse salt
- 3⁄4 lb baby carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
- 1 head garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peel
- 1⁄2 lb large shallot, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
For the sauce
- 1⁄2 cup dry red wine
- 2 cups canned beef broth
- 6 tablespoons madeira wine
- 1 tablespoon arrowroot
- 2 tablespoons dijon-style mustard
- fresh thyme sprig (to garnish)
- Let the meat stand at room temperature for 1 hour.
- In a small bowl combine the black peppercorns, green peppercorns, white peppercorns, allspice, thyme, and coarse salt. Rub the meat with the mixture.
- Roast the meat, rib side down in a roasting pan, in a preheated 500 degrees Fahrenheit oven for 30 minutes, reduce the heat to 350 degrees Fahrenheit.
- Roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees Fahrenheit for medium-rare.
- Twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
- (Remove the vegetables with a slotted spoon if they brown too quickly.).
- Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
- Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
- Make the sauce:.
- Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
- Boil the liquid until it is reduced by half and transfer it to a saucepan.
- Add the beef broth and 1/4 cup of the Madeira wine and boil the mixture for 5 minutes.
- In a small bowl stir together the remaining 2 tablespoons Madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
- Bring the sauce to a boil, whisking, and boil it for 1 minute.
- Season the sauce with salt and pepper and transfer it to a heated sauceboat.
- Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.