Standing Rib Roast

Roast potatoes and Yorkshire pudding are classic sides.

This delicious standing rib roast recipe is from cookbook author Anne Willan, who also operates LaVarenne cooking school in Burgundy, France.

For the rib roast you will need:

7 to 8 pound rib roast with three to four ribs, trimmed

2 teaspoons dry mustard

2 teaspoons sugar

2 teaspoons Dijon mustard

Coarse salt and freshly ground pepper

2 tablespoons all-purpose flour

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° .

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° and continue to roast, basting every 15 minutes, until it reaches a temperature of 125° 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

This recipe for standing rib roast serves 6 to 8

For the horseradish sauce, you will need:

1 heaping tablespoon freshly grated horseradish or 3 tablespoons bottled

Coarse salt and freshly ground black pepper

Juice of 1/2 lemon

1 cup heavy cream, whipped to soft peaks

Stir horseradish, salt, pepper, and lemon juice into whipped cream.

This horseradish sauce recipe serves 6 to 8.

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