Standing Rib Roast And Yorkshire Pudding Serves 6 to 8 7 to 8 pound rib roast with three to four ribs, trimmed 2 teaspoons dry mustard 2 teaspoons sugar 2 teaspoons Dijon mustard Coarse salt and freshly ground pepper 2 tablespoons all-purpose flour 2 cups Homemade Beef Stock (recipe follows) or low-sodium canned beef stock Roasted Potatoes (recipe follows) 2 pounds cooked brussels sprouts, for serving Horseradish Sauce (recipe follows) Yorkshire Pudding (recipe follows) 1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight. 2. Heat oven to 450° . Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350° and continue to roast, basting every 15 minutes, until it reaches a temperature of 125° for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving. 3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve with potatoes, brussels sprouts, and horseradish sauce. MARTHA STEWART LIVING OMNIMEDIA Homemade Beef Stock Makes 6 quarts 8 sprigs fresh flat-leaf parsley 6 sprigs fresh thyme or 3/4 teaspoon dried thyme 4 sprigs fresh rosemary or 2 teaspoons dried rosemary 2 dried bay leaves 1 tablespoon whole black peppercorns 1 pound beefstew meat, cubed 5 pounds veal bones, sawed into smaller pieces 1 large onion, peel on, quartered 2 large carrots, cut into thirds 2 stalks celery, cut into thirds 2 cups dry red wine 1. Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine and set aside. Arrange meat, veal bones, onion, carrots and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones and vegetables to a large stockpot and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot. 2. Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should bubble up to surface. Skim the foam from the surface and discard. Repeat as needed. Add water if at any time the level drops below the bones. 3. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature. Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface. MARTHA STEWART LIVING OMNIMEDIA Roasted Potatoes Serves 6 to 8 3 pounds Idaho potatoes, peeled and halved Coarse salt 1/2 cup drippings from Standing Rib Roast 1. Heat oven to 400° . Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil, and cook for 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork. 2. Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven, and roast until crispy and golden brown, about 1 hour. MARTHA STEWART LIVING OMNIMEDIA Yorkshire Pudding Makes 12 servings 2 cups all-purpose flour 1 teaspoon coarse salt Freshly ground pepper 4 large eggs 3 to 3 1/2 cups whole milk 6 to 8 tablespoons drippings from roasting pan, vegetable oil, or lard 1. In a large bowl, combine flour, salt, and pepper. Make a well in the center, and add eggs and one-quarter of the milk. Using a whisk, combine eggs and milk, then incorporate flour; begin with the inner rim of the well. Continue whisking until a smooth, stiff batter forms. Stir in half of the remaining milk. Cover with plastic wrap and let stand at room temperature for 30 minutes. 2. Heat oven to 400° . Place 12 3/4-cup capacity muffin tins in oven until very hot, about 5 minutes. 3. Stir enough of the remaining milk into the batter until it is the consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into each muffin tin. Pour batter in the muffin tins, filling them about one-third full; the batter should sizzle in the hot drippings. Return to oven and bake until puffed, browned, and crisp, 25 to 30 minutes. Yorkshire pudding is best served fresh from the oven, but it can be kept warm in a low oven for about 15 minutes. MARTHA STEWART LIVING OMNIMEDIA Horseradish Sauce Serves 6 to 8 1 heaping tablespoon freshly grated horseradish or 3 tablespoons bottled Coarse salt and freshly ground black pepper Juice of 1/2 lemon 1 cup heavy cream, whipped to soft peaks Stir horseradish, salt, pepper, and lemon juice into whipped cream. Sources: Anne Willan www.annewillan.com Burgundy, France La Varenne in Burgundy www.lavarenne.com Château du Feÿ 89300 Villecien, France 800-537-6486 La Varenne in Greenbrier The Greenbrier www.greenbrier.com 300 West Main Street White Sulphur Springs, WV 24986 800-228-5049 MARTHA STEWART LIVING OMNIMEDIA.