Cooking the perfect holiday “centerpiece” can be a daunting task. Here, we demystify cooking a delicious and attractive standing rib roast.

One 4-Rib Standing Rib Roast (approx 9 lbs) trimmed and tied
3 tablespoons of Dijon or stone ground mustard
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
5 cloves whole garlic
2 carrots, quartered
2 yellow onion, quartered
1 bottle red wine
3 tablespoons butter (room temperature)
flour (optional)

Preheat oven to 500 F. Let rib roast sit out at room temperature for at least 30 minutes.

Place rib roast in roasting pan fat side up. Season with salt and pepper on all sides. Spread mustard over entire roast. Sprinkle with rosemary and thyme.

Place quartered carrot, onion and garlic in the bottom of roasting pan.

Place roast into the bottom rack of the oven and roast for 20 minutes until a nice brown crust begins to form. It should produce some smoke but not burn.

After 20 minutes, turn oven down to 375 F and continue to cook for another 1-1/2 to 2 hours. Use an instant read thermometer in the center of the roast until internal temp is 125 F for medium rare or 130 F for medium.

When roast reaches correct temp, remove from the oven and set on a rack or board to cool (juices will continue to run).

While roast is resting, place roasting pan over medium high heat and deglaze with red wine and simmer with roasted vegetables.

Reduce down until desired thickness, about 12 minutes, turn off the heat and stir in butter. If a thicker sauce is desired stir in flour and bring back to a boil. Season with salt and pepper.

Cut butcher string on roast and slice meat to desired thickness across the grain. Serve with sauce on top or on the side.