Standing Rib Roast With Horseradish Mousseline Sauce
1/4 cup chopped fresh parsley
4 teaspoons grated lemon peel
2 teaspoons dried thyme
4 juniper berries, crushed
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper ...
6-7 lbs standing rib roast (3 or 4 ribs)
1 cup water
2 cups red wine (cabernet sauvignon) ...
You can buy this cut as a standing rib roast, with the bones left in, or as a rolled rib roast, which is boned, then rolled and tied.
Cooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done.
A steak cut from the rib portion, that part of the beef from which the standing rib roast or rolled rib roast is also taken; a club steak.
Rib:
A single stalk of a bunch of celery, also called a stalk.
Rib is a beef primal cut taken from the center section of rib in the forequarter of the carcass. The rib is used for the traditional standing rib roast, also sometimes referred to as prime rib.
Roux ...
Yorkshire pudding: a batter made with flour, eggs, salt, and milk that is baked with standing rib roast (prime rib).
Young: in simple wines signifies youthful freshness; in finer wines, refers to immaturity, wines as yet undeveloped.
 See also: Roast, Water, Baking, Pudding, Beef
  
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