Rib Roast with Wild Mushroom and Red Wine Gravy

ingredient

• 4½ lb. (2.25 kg) standing rib roast
• Salt and black pepper to taste
• ¼ cup (60 mL) Irresistibles Dijon mustard*
• 2 Tbsp. (30 mL) chopped fresh thyme or 1½ tsp. Irresistibles dried thyme*
• 3 cups (750 mL) sliced wild or button mushrooms
• 1 cup (250 mL) red wine
• 2 cups (500 mL) Knorr Beef Broth
• 1 Tbsp. (15 mL) tomato paste*
• 1 Tbsp. (15 mL) Worcestershire sauce
• 1 Tbsp. + 1½ tsp. (22 mL) cornstarch dissolved in 2 Tbsp. (30 mL) water

Preparation

1. Preheat oven to 450ºF (230ºC). Season roast with salt and pepper. Mix thyme into Dijon mustard and rub all over the roast.
2. Place beef fat-side up in a roasting pan. Roast 30 minutes. Reduce temperature to 350ºF (180ºC) and continue to roast 1 to 1¼ hours for rare. Remove to a carving board.
3. Discard all but 2 Tbsp. (30 mL) fat from the pan. Set pan over medium-high heat. Add mushrooms and sauté 5 minutes. Add wine. Bring to a boil and simmer until reduced by half.
4. Stir in broth, tomato paste and Worcestershire sauce.
5. Whisk dissolved cornstarch into broth. Continue whisking until gravy bubbles and thickens. Spoon mushroom gravy over beef