Dijon and herb crusted standing rib roast with Zinfandel reduction
Recipe & Photography Anna Magazine
Experience the rich flavours of our Dijon and herb-crusted standing rib roast, perfectly tender and juicy with a golden, aromatic crust. Paired with a luscious Zinfandel reduction, this elegant dish combines bold herbs and tangy Dijon mustard with the deep, fruity notes of the wine for an unforgettable gourmet meal. Ideal for special occasions or a luxurious weekend feast.
Ingredients
1 standing rib roast, trimmed of fat
½ cup Dijon mustard
½ cup mixed fresh herbs (thyme, rosemary,
parsley, mint), chopped
Coarse salt and cracked black pepper
Zinfandel reduction
3 cups Zinfandel wine
3 tablespoons Dijon mustard
½ cup whipping cream
Sea salt and cracked black pepper
Preparation
Place roast in large roasting pan and allow to rest for 2 hours at room temperature. Season generously with salt and pepper; rub Dijon mustard over roast; scatter herbs, pressing lightly into meat.
Preheat oven to 450°. Bake roast for 20 minutes, then reduce temperature to 350° and roast for another 1 1 ⁄ 2 hours. Meat thermometer should read 125° for medium rare. Remove roast from pan; cover with foil and allow to rest for 15 minutes.
For reduction, over medium high heat, place roasting pan, with remaining juices and bits, over 2 stovetop burners; add Dijon mustard and stir to incorporate; add wine and bring to a boil. Reduce to a simmer and allow it to reduce by half. Add cream and allow sauce to reduce again until thickened. Season with salt and pepper and serve on the side with roast. Serves 10.
