HERB-CRUSTED STANDING RIB ROAST WITH ROASTED SHALLOT, GARLIC AND RED WINE SAUCE

Herb-Crusted Standing Rib Roast
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1 (4 1/2-pound) standing rib roast, trimmed
Cooking spray
1 tablespoon whole black peppercorns, cracked
2 teaspoons salt, divided
3 tablespoons Dijon mustard
1/2 cup sliced shallots (about 2 medium)
3 garlic cloves, crushed
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme

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Preheat oven to 450°.
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Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard.
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Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast.
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Bake at 450° for 25 minutes.
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Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness.
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Let stand 10 minutes before slicing.

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Roasted Shallot, Garlic and Red Wine Sauce

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4 to 6 ounces mushrooms, thinly sliced

2 shallots, course chopped

1 head garlic

3 tablespoons flour

1 1/2 cups dry red wine, Cabernet Sauvignon

1 can (about 10-1/2 ounces) condensed beef broth

1/4 teaspoon dried leaf thyme

salt and pepper, to taste

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Slice the top of the garlic head off. Put garlic head and shallots on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil. Add garlic and shallots to oven. Roast 1 hour to 1 1/4 hr at 350 degrees F.

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Put roasted garlic and shallots to food processor (mini works best) and puree, or chop finely if you don't have a food processor. Add oil, mushrooms to pan drippings; place over medium heat and sauté until tender.

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Add roasted garlic and shallots. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste.