Standing Rib Roast with Rosemary-Thyme Crust
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Ingredients
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9 14 lbs
rib roast
(standing beef, about 4 ribs, all but thin layer of fat trimmed)
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14 cup
dijon mustard
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2 tbsps
fresh rosemary
(chopped)
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2 tbsps
chopped fresh thyme
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32
baby carrots
(fresh, green tops trimmed to 1 inch, peeled)
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16
shallots
(large, peeled)
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3 tbsps
butter
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3 tbsps
all purpose flour
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3 12 cups
stock
(Zinfandel Beef)
Preparation
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