Name: Standing Rib Roast with Rosemary-Thyme Crust
Yield: 8 Servings
Ingredients: 1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed; 1/4 cup Dijon mustard; 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; 32 fresh baby carrots, green tops trimmed to 1 inch, peeled; 16 large shallots, peeled; 3 tablespoons butter; 3 tablespoons all purpose flour; 3 1/2 cups Zinfandel Beef Stock (click for recipe)

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