Standing Rib Roast

Remove the roast from the refrigerator an hour or so before you start to cook it, allowing it to be brought close to room temperature (this ensures more uniform cooking). Heat oven to 450° F.

With the tip of a sharp knife, make slits in the surface of the roast. Insert slices of garlic into these slits.

In a small bowl, combine peppercorns, mustard seed, mustard, Worcestershire sauce, and salt. Spread mixture over the surface of the roast.

Place the roast on a rack in a shallow roasting pan and place in oven. Bake at 450° F for 15 minutes. Reduce the oven temperature to 350° F; bake an additional 1-1/2 to 1-3/4 hours or until meat thermometer inserted in center reaches a minimum of 140° F, for rare, or to your preferred level of doneness.

Remove roast from pan; cover with foil to keep warm while preparing the sauce. Remove two tablespoons of pan drippings and put in a medium saucepan.

Add minced shallot; cook over medium heat for 3 or so minutes until the shallots are tender.

Add Noiret wine, scrape brown bits from bottom of pan, and continue to cook until mixture comes to a boil.

In a small bowl, combine broth and flour, blending well. Stir this into the wine mixture.

Cook until this comes to a boil, stirring frequently. Continue to boil several more minutes until thickened.

Slice roast and serve with sauce. Pairs nicely with Noiret, Barrel-Select Noiret, or Fredonia wines.