[an error occurred while processing this directive] Rib Roast with Garlic Mustard Rub - Steven and Chris
Rib Roast with Garlic Mustard Rub

Rib Roast with Garlic Mustard Rub


In her new book, Friday Night Dinners, published by Random House, Bonnie Stern takes her inspiration from long-time family traditions and from her many travels. Her menus reflect her relaxed entertaining style and easy-to-follow recipes complete with make-ahead tips and personal stories. She came by to make Rib Roast with Garlic Mustard Rub and Individual Yorkshire Puddings - and to chat with Steven and Chris!


Rib Roast with Garlic Mustard Rub
When my mother wanted to cook a really special dinner, she made a standing rib roast, and to this day I still think it's special.

If you are using a standing rib roast, be sure to tell the butcher to cut off the chine bone to make it easy to carve between the ribs. If this means the roast won't stand up in the roasting pan, just wedge a couple of peeled onions underneath.

Use a meat thermometer to make sure the roast is cooked to medium-rare. (Don't take a chance after paying so much for such a gorgeous roast).

1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) extra-virgin olive oil
4 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh rosemary; or 1 tsp (5 mL) dried
1 tbsp (15 mL) fresh thyme, or 1 tsp (5 mL) dried
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) pepper
1 6-lb (3 kg) standing rib roast, boneless rib boast or strip sirloin roast
2 shallots, thinly sliced
3/4 cup (175 mL) dry red wine
1 cup (250 mL) beef stock

In a small bowl, combine mustard, oil, garlic, rosemary, thyme, salt and pepper
Smear roast all over with mustard rub. Place in a shallow roasting pan, fast side up.
Roast meat in a preheated 425 degrees F (220 degrees C) over for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue to roast for 1 1/4 to 2 hours, or until a meat thermometer reaches 130 degrees F (55 degrees C) for medium-rare. Transfer roast to a cutting board and allow to rest for 20 minutes before carving.
While roast is resting, place roasting pan on stove over medium-high heat and skim off fat. Add shallots and wine and cook until reduce to 2 tbsp (25 mL). Add stock and cook until reduced to a 1/2 cup (125 mL).
to carve, remove string from roast. Cut off bones in one piece by cutting between meat and bones. Cut bones apart and serve with meat (to guests who want them the most!). Turn roast over on carving board so it is sitting boned side down and carve into slices. Spoon juices over roast when serving.

Makes 10 servings.

Individual Yorkshire Puddings

Yorkshire pudding is a traditional accompaniment for roast beef, and many people can't do without it.

Place muffin pan in oven and preheat oven to 350 degrees F (180 degrees C).

Meanwhile, combine 1 1/2 cups (375 mL) all-pupose flour and 1 tsp (5 ml) kosher salt in a large bowl.

In a second bowl, whisk 11/2 cups warm milk (or soy milk) with 3 eggs. Whisk into flour mixture. Do not overmix or worry about little lumps.

Brush hot muffin pan with roast drippings. Spoon about 1/4 cup (50 mL) batter into each cup. Bake for 30 to 35 minutes, or until puffed and browned. Serve hot. (You can also bake the batter in mini muffin pans. Use 2 tbsp / 25 mL batter per cup and bake for 25 minutes).

Makes 12 puddings.

For more on Bonnie and her recipes, visit:


Also on CBC