Standing Rib of Beef

• porciones: 8-10

Ingredientes

For the roast beef:

One 8- to 9- pound fore rib or prime rib of beef (a good 3 to 4 ribs' worth)

1/2 tbsp olive oil

1 tbsp Colman's mustard powder

Kosher salt and freshly ground black pepper

For the gravy:

1 tbsp all-purpose flour

1 cup red wine

1 cup beef stock

1 bay leaf

Couple of sprigs fresh thyme

Dash of Worcestershire sauce

Dash of Angostura bitters

Kosher salt and freshly ground black pepper

Instrucciones

1. Make the roast beef: Preheat the oven to 425F.

2. Place the beef in a large roasting pan, fat side up. Rub the oil well into the fat, followed by the mustard powder, and season thoroughly with salt and pepper.

3. Roast the beef for 30 minutes, then reduce the oven temperature to 350F and roast, basting occasionally, for 12-15 minutes more per pound for a medium-rare joint. Note that when you turn down the heat, it's a good idea to open the oven door for a good 30 seconds or so to let some of the extra heat escpape.

4. When the meat is cooked to your liking, transfer to a carving dish to rest for at least 30 minutes before carving.

5. Make the gravy: Spoon all but 1 tablespoon of the beef drippings out of the pan. (You can keep the rest of the drippings for another use or dispose of them, as you wish.)

6. Place the roasting pan on the stove top over medium-high heat. When the fat is hot, add the flour. Cook the flour in the fat until it turns a light brown– a couple of minutes or so. Then add the wine. Stir vigorously to make sure there are no floury lumps, thenn stir in the stock. Add the bay leaf, thyme, Worcestershire sauce, and bitters, and bring to a boil. Reduce the heat to maintain a simmer and cook until the gravy has reduced and is thick enough to coat the back of a spoon. Add any juices from the rested rib of beef ands tir them into the gravy. If you want to add a little more liquid, you can put in some of the vegetable cooking water. Note that this will thin the gravy, so you may want to reduce it a little more. Taste, and season with salt and pepper if necessary.

7. Serve with Yorkshire pudding, roast potatoes or mashed potatoes, and your favorite vegetables.

Notas

The Tucci Table