1 9 to 10 pound standing rib roast (4 ribs), butcher’s cut* 3 cloves garlic, peeled 1½ tablespoons coarsely ground or cracked black pepper 1½ tablespoons kosher or coarse sea salt 1½ tablespoons herbes de Provence or Italian herb blend 1½ teaspoons paprika (sweet or hot – to taste) 2 teaspoons extra virgin olive oil 4 large shallots, peeled and quartered 3 tablespoons unbleached all-purpose flour 3 cups low sodium beef broth/stock ½ cup Madeira or Port
Remove roast from refrigerator 1 hour before roasting. Thirty minutes before roasting, preheat oven to 450°F. Insert the metal “s” blade in the Cuisinart® Food Processor. With the machine running, drop the garlic through the feed tube and process to chop, about 5 seconds. Scrape the work bowl and add the pepper, salt, herbs, paprika and olive oil. Process for 10 seconds. Rub this mixture all over the exterior of the meat and let stand. (This may be done ahead and rubbed on the meat. Cover and refrigerate until 1 hour prior to roasting.) Place shallots in work bowl, pulse to chop, about 10 times; remove and reserve to make sauce. Arrange roast, bone side down, fat side up in a large roasting pan. Roast at 450°F for 30 minutes, then reduce heat and roast for 13 minutes per pound (about 1 hour 55 minutes to 2 hours 10 minutes). Internal temperature when checked with a thermometer should be about 125-130°F. Meat will continue to cook as it rests, and the internal temperature will go up another 5 to 10 degrees. Let roast rest at least 10 to 15 minutes before carving. While roast rests, prepare the Madeira Sauce. Remove all but 3 tablespoons of fat from the pan. Place the roasting pan over 2 burners over medium heat. Add the reserved chopped shallots to the pan and cook, stirring constantly for 2 minutes. Stir in the flour and cook for 3 minutes, stirring constantly. Stir in beef broth and Madeira. Cook over low heat, stirring constantly for 5 minutes. Serve hot with Standing Rib Roast.