Glazed Rib Roast

• Ingredients
• 1/2 Cup Dijon mustard
• 2 Tablespoons olive oil
• 4 cloves garlic, chopped
• 2 Tablespoons chopped parsley
• 1 Tablespoon coarsely ground black pepper
• 2 Tablespoons soy sauce
• 2 Tablespoons chopped fresh rosemary or thyme or;
• 2 teaspoons dried
• 1 ( 8 pound) standing rib roast
• Sauce:
• 1/4 Cup butter
• 1 Cup coarsely chopped shallots
• 1/2 Cup coarsely chopped carrots
• 1/2 Cup coarsely chopped celery
• 1/4 Cup sliced garlic
• 1 (750 ml) bottle pinot noir
• 1/4 Cup Balsamic vinegar
• 4 Cups beef or chicken stock
• 2 Tablespoons tomato paste
• 4 parsley stalks
• 1 pinch dried thyme
• 1 bay leaf

1. 1. Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight refrigerated.
2. 2.Preheat oven to 450 degrees F. Turn on broiler. Place roast, fat side up, on rack in roasting pan and broil about 4 minutes or until top is brown. Turn off broiler and continue to bake at 450 degrees F for 30 minutes.
3. 3.Reduce heat to 350 degrees F and bake 2 hours longer for medium-rare or until desired degree of doneness. Remove roast to carving board and let rest for 10 minutes. Cut strings and remove from bones. Carve down into thin slices. Serve with sauce.
4. 4.While roast is cooking, add butter to pot on medium heat. Add shallots, carrots, celery and garlic and cook until they are brown on the edges, about 7 minutes. Add wine and vinegar and bring to a boil. Boil 20 minutes or until wine is reduced by two-thirds. Add stock, tomato paste, parsley, thyme and bay leaf. Bring to boil and simmer for 20 to 30 minutes or until slightly thickened. Strain, pressing down on solids and return to pot. Reheat when needed.

ingredients, dijon mustard, olive oil, garlic, parsley, ground black pepper, soy sauce, rosemary, roast, butter, shallots, carrots, celery, garlic, balsamic vinegar, beef, tomato paste, parsley stalks, thyme, bay leaf

Taken from www.epicurious.com/recipes/member/views/glazed-rib-roast-50166820 (may not work)