Ingredients:
Standing rib roast with three to four ribs (7 to 8 pounds), trimmed
2 teaspoons dry mustard
2 teaspoons Dijon mustard
2 tablespoons granulated sugar
Kosher salt and freshly ground black pepper
Caramelized juices from the roasting pan
2 tablespoons all-purpose flour
2 cups beef broth

1. Combine the dry mustard, sugar, and Dijon mustard and rub the mixture over the fat and the cut surfaces of the roast.
2. Refrigerate the roast at least 2 hours or overnight.
3. Heat the oven to 450°F. Set the roast, rib side down, in a heavy, shallow roasting pan. Sprinkle the roast with salt and pepper.
4. Roast the beef for 15 minutes at 450ºF, then lower the oven to 350° and continue roasting the meat, basting every 15 minutes, until cooked to the desired temperature.
   For Rare: 12 to 15 minutes per pound and 125° to 130°F internal temperature
   For Medium: 15 to 18 minutes per pound and 140° to 145°
   For Well Done: 18 to 20 minutes per pound and 160° to 165°F
5. Remove the roast from the pan and transfer to a platter.
6. Tent the roast with aluminum foil and let it rest for 15 minutes before carving.
7. For the gravy, pour off all but 2 tablespoons of the fat from the roasting pan, leaving the caramelized brown bits.
8. Set the roasting pan on the stove over medium heat and stir in the flour.
9. Scrape up the brown bits and cook the flour until golden brown, about 2 minutes.
10. Add the beef broth and bring the gravy to a boil, stirring until it thickens.
11. Season with salt and pepper to taste.