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Standing Rib Roast with Rosemary-Thyme Crust

Ingredients: 1 9-9 1/2 pound standing beef rib roast 12 Teaspoon(s) dijon mustard 2 rosemary; chopped 6 Teaspoon(s) thyme; chopped 32 baby carrots; peeled 16 shallots; peeled 3/16 Cup(s) butter 489/5000 Pound(s) all purpose flour 3 1/2 Cup(s) zinfandel beef stock; ingredients follow: 1/8 Cup(s) vegetable oil 3 1/2 Pound(s) meaty beef bones 2 onions; chopped 2/3 carrots; chopped 2/3 celery; chopped 13 133/138 Cup(s) cold water 1 Cup(s) zinfandel 4 Tablespoon(s) thyme 3 Cup(s) parsley 1/4 Teaspoon(s) whole black peppercorns Directions: Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.) Position rack just below center of oven and preheat to 450F . Roast beef uncovered 15 minutes. Reduce oven temperature to 325F . Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 T drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vege tables until thermometer inserted into center registers 125F for medium rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm. Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour, whisk until smook and juices begin to color, about 5 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce. Zinfandel beef stock: Heat oil in large pot over medium high heat. Add beef bones; sprinkle with salt and pepper. Saute until deep brown, turning occasionally, about 15 minutes. Using tongs, transfer bones to bowl. Transfer the onions, carrots, celery to pot. Saute until deep brown, about 10 minutes. Return bones and any juices to pot with 3 quarts cold water, wine and the rest of ingredients. Bring to a boil. Reduce heat to medium low and simmer until reduced to 3 1/2 cups liquid, about 3 hours. Strain stock into bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 3 days ahead. Cover; keep chilled.) Skim fat off before using stock. Contributor: Bon Appetit December 2003 p 152
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