a special holiday requires a special meal. here is a favorite that can be prepared a variety of ways. here is only one way (which ways do you like?). have a very happy easter. Mustard-glazed Standing Rib Roast This is another roast beef recipe that is perfect for a Sunday dinner. If you can’t find a standing rib roast for this recipe, then try prime rib. You can’t go wrong. 7 lb (3 kg) Standing Rib Roast 4 cloves garlic, chopped 1/3 cup Dijon mustard 2 tbsp chopped fresh parsley 1 tbsp chopped fresh rosemary and thyme 2 tbsp olive oil 2 tbsp soy sauce 1 tbsp freshly ground pepper sea salt to taste Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight refigerated. Preheat your oven to 450°F. Turn on your broiler. Place roast on rack in roasting pan and broil about 4 minutes. Turn off broiler and continue to bake at 450°F for 30 minutes. Reduce heat to 350°F and bake for 1.5 hours longer or until desired degree of doneness. Using a meat thermometer, remove roast when temperature reaches 140°F for rare or 160°F for medium. Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 20 minutes before cutting. Carve into thin slices. Reserve juices for a pan gravy recipe. 10 minutes prep | 2.5 hours cooking | Serves 10 Pan Gravy This pan gravy recipe is easy to make and perfect for any type of roast beef. I’ve had great results and plenty of inquiries about the recipe. 1/2 cup coarsely chopped shallots 2 tbsp flour 1/4 cup red wine 1 tbsp of balsamic vinegar 3 cups of beef or chicken stock 1 tsp of tomato paste Pour the fat from your roasting pan, leaving about 2 tablespoons. Add the shallots and cook until they are brown on the edges. Stir in the flour and cook for 2 minutes or until brown. Add the wine, vinegar, stock and tomato paste. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes or until the sauce is thick and glossy 5 minutes prep | 10 minutes cooking | Makes 3 cups Recipe is from Lucy Waverman’s column in The Globe and Mail.