Ingredients

1/2 cup (125 mL) Dijon mustard 2 tbsp (25 mL) olive oil 4 cloves garlic, chopped 2 tbsp (25 mL) chopped parsley 1 tbsp (15 mL) coarsely ground black pepper 2 tbsp (25 mL) soy sauce 2 tbsp (25 mL) chopped fresh rosemary or thyme or 2 tsp (10 mL) dried 1 8 lb (3.5 kg) standing rib roast Sauce 1/4 cup (50 mL) butter 1 cup (250 mL) coarsely chopped shallots 1/2 cup (125 mL) coarsely chopped carrots 1/2 cup (125 mL) coarsely chopped celery 1/4 cup (50 mL) sliced garlic 1 750 mL bottle Pinot Noir 1/4 cup (50 mL) balsamic vinegar 4 cups (1 L) beef or chicken stock 2 tbsp (25 mL) tomato paste 4 parsley stalks Pinch dried thyme 1 bay leaf

Description

The Secret To A Great Rib Roast Is To Buy Great Meat. Look For Marbled Aged Meat, Triple A Prime Canadian Or Angus Beef. Have The Butcher Remove The Chine Bone. For Easier Carving, Remove Meat From The Rib Bones And Tie It Back On. When Serving, Cut The S

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