Standing Rib Roast with Cognac Sauce | Metro

Ingredients

• 1/3 cup (80 mL) olive oil
• 1/3 cup (80 mL) butter, at room temperature
• 1/3 cup (80 mL) Dijon mustard
• 2 Tbsp. (30 mL) ground 4 pepper mix
• 3 lbs (1 1/2 kg) standing rib roast redgrill or ordinary