Dijon and herb crusted standing rib roast with Zinfandel reduction

Written By ANNA Test Kitchen

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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