The beauty of this dish is that each steak feeds at least three and each can be cooked to a different doneness to satisfy everyone.
Servings: 8 to 10
Ready time: 4 hours
Give this job over to the best big red you can afford. The beefy cut is the ideal canvas to showcase a complex wine. And the holidays give you an excuse to splurge. It could be Bordeaux, cabernet, merlot, shiraz, what have you. If you keep a cellar, haul out something with a few years behind it. Given the topping on the meat, my slight preference would be an herbal-peppery red from southern France, such as Chateauneuf-du-Pape or Côtes du Rhône. For the trifle, several options: cabernet franc icewine, tawny port, recioto (a sweet Italian red) or a snifter of good bourbon or aged rum. - Beppi Crosariol
1/4 cup grainy mustard
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp chopped parsley
1 tbsp chopped garlic
1 tbsp coarsely ground pepper
1 tbsp chopped fresh rosemary or 1 tsp dried
3 1.5-kg (3-lb) rib steaks with the bones cleaned at the ends
Salt meat to taste three hours before you are going to roast it and leave it at room temperature.
Combine mustard, oil, soy sauce, parsley, garlic, pepper and rosemary in a bowl. Brush over both sides of roasts.
Preheat oven to 450 F.
Heat a heavy skillet over high heat. Add oil and sear each steak at least three minutes a side, or until well browned. Place on a rack over a roasting pan.
Roast in the oven for 20 to 30 minutes or until desired degree of doneness. I use an instant read thermometer and cook them to 125 F for rare, or 140 F for medium with a touch of pink.
Remove steaks to a carving board and let rest for 10 minutes. Slice meat down horizontally into thin slices. Serve the meat and the bones on a platter.