Broadway Grill's Mustard Crusted Rib Roast

Ingredients

1 (3-rib) beef rib roast, trimmed (6-7 pounds)

3 tablespoons dijon mustard

1 tablespoon plus 1 1/2 teaspoons chopped fresh tarragon

3 cloves garlic, minced

1/4 cup dry red wine

1/3 cup finely chopped shallots

1 tablespoon all-purpose flour

1 cup beef broth

Mashed potatoes (optional)

Directions

Preheat oven to 450 F. Place roast, bone side down, in shallow roasting pan. Combine mustard, tarragon and garlic in small bowl; spread over all surfaces of roast except bottom. Insert meat thermometer into thickest part of roast, not touching bone.

Transfer roast to cutting board; cover with foil. Let stand 10-15 minutes before carving.  Internal temperature will continue to rise 5-10 degrees during stand time.

To make gravy, pour drippings from roasting pan, reserving 1 tablespoon in medium saucepan. Add wine to roasting pan; place over 2 burners. Cook over medium heat 2 minutes or until slightly thickened, stirring to scrape up brown bits; set aside.

Add shallots to reserved drippings in saucepan; cook and stir over medium heat 4 minutes or until softened. Add flour; cook and stir 1 minute. Add broth and wine mixture; cook 5 minutes or until sauce thickens, stirring occasionally. Pour thru strainer into gravy boat, pressing with back of spoon on shallots; discard solids.

Carve roast into 1/2-inch-thick slices. Serve with gravy and mashed potatoes, if desired.