3 T fresh ground black peppercorns
2 T Kosher salt
2 T dried thyme
1 T Dijon mustard
2 T butter, softened
3 yellow onions, roughly chopped
2 carrots, cut in half and sliced
3 stalks of celery, sliced
½ bunch fresh thyme
One 4-rib standing rib roast (approx 7 to 9 lbs)
1 C Crane Creek Cuvée
Position rack in the center of the oven and preheat to 450°. Combine first five ingredients in a small bowl to form a paste. Mix together onions, carrots, celery and thyme and place on the bottom of a shallow roasting pan to form a “rack” for the meat. Position the meat on top of the vegetables and slather with the herb-mustard mixture. Place the roast in the preheated oven and cook for 30 minutes. Reduce heat to 325° and continue roasting until the meat thermometer reads 115° for rare, approximately 2 hours. Remove meat from the pan and let rest on a cutting board for 20-25 minutes.
Using a fine mesh strainer, strain liquid into another container, discarding the vegetables. Return the roasting pan to the stovetop. Deglaze the pan over high heat with Crane Creek Cuvée, scraping up any browned bits from the bottom of the pan. Reduce by half and add 1 cup of reserved cooking liquid. Serves 8.
Pairs well with Crane Creek Cuvee, Merlot and Cabernet Sauvignon