STANDING RIB ROAST WITH REALLY GOOD GRAVY

Scatter mushrooms, onion, carrot, celery and garlic in roasting pan. Place rack overtop. Season roast with salt and pepper and place on rack. Brush the meaty portions with Dijon and sprinkle with rosemary. Let stand at room temperature for 1 hour. (Make-ahead: Transfer roasting pan to the refrigerator for up to 24 hours; bring out 1 hour before preheating oven.)

Pour wine and 1 1/2 cups of the broth into roasting pan. Roast beef in preheated 450°F oven for 20 minutes; reduce oven temperature to 325°F. Continue to roast for 1 1/2 to 2 hours or until the internal temperature registers 140°F for medium rare; the temperature will continue to climb as it rests (or continue to cook to desired doneness). Check roast periodically during cooking and add a little extra broth if the pan looks dry.

Remove beef to cutting board; tent with Longo’s Essentials Aluminum Foil and rest for 20 minutes before untying from bones and carving.

Meanwhile, scrape vegetables and any pan liquids into a 4-cup glass measuring cup lined with a strainer; gently press to release liquids. Reserve vegetables separately for another use (see tip). Add enough additional broth to strained liquid to measure 2 1/2 cups; pour into saucepan and bring to a boil.

Whisk cornstarch with 1/4 cup of remaining broth or water and stir into the saucepan. Cook, stirring often, for 3 to 5 minutes until thickened and glossy. Taste and adjust salt and pepper as needed. Makes about 2 3/4 cups gravy. Serve sliced roast beef with gravy on the side.

TIPS: Combine the flavourful roasted vegetables with leftover chopped prime rib and additional beef broth for a hearty winter soup. Or mix the vegetables with leftover meat and gravy and spread in casserole dish; top with mashed potatoes or puff pastry and bake for a beefy pot pie.