Standing Rib Roast

7 to 8 pound rib roast with 3 to 4 ribs, trimmed

2 teaspoons dry mustard

2 teaspoons sugar

2 teaspoons Dijon mustard

Coarse salt and freshly ground pepper

2 tablespoons all-purpose flour

2 cups beef stock

Roasted Potatoes, recipe follows

2 pounds cooked Brussels sprouts, for serving

Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.

Preheat oven to 450 °F.

Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350 °F and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 °F for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving.

Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, Brussels sprouts, and Horseradish Sauce.

Roasted Potatoes:

3 pounds Idaho potatoes, peeled and halved

Coarse salt

1/2 cup drippings

Preheat oven to 400 degrees F.

Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil and cook for 5 minutes. Remove from heat and drain. Score potatoes all over with the tines of a fork.

Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven and roast until crispy and golden brown, about 1 hour.