Rib Roast with Béarnaise Sauce

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 170 °C (375 °F).

2. 2

   Season the roast with salt and pepper on all sides and put in a roasting pan, bone side down.

3. 3

   In a bowl, combine the mustards, butter and brown sugar. Spread on the meat. Insert a meat thermometer to the centre of the roast. Roast in the oven for 20 minutes.

4. 4

   Toss the carrots, the leeks and onions in the oil. Season with salt and pepper. Put the vegetables around the roast and add the chicken broth. Continue roasting for 1 hour 10 minutes or until the thermometer reads 129 °F (54 °C) for a rare roast, or 145 °F (63 °C) for a medium roast. Set the roast aside on a plate. Cover the roast with aluminium foil and let stand for 15 minutes.