Rib Roast with Béarnaise Sauce | RICARDO

Ingredients

• 4 1/2 lb (2.5 kg) rib roast, deboned and tied back to the bone
• 1 tablespoon (15 ml) wholegrain mustard
• 1 tablespoon (15 ml) Dijon mustard
• 1 tablespoon (15 ml) melted butter
• 2 teaspoons (10 ml) brown sugar
• 2 tablespoons (30 ml) olive oil
• 12 medium size carrots
• 3 leeks (white part only), cut in 10-com (4-inch) chunks
• 3 onions, cut in 1/4-inch (1/2-cm) slices
• 3/4 cup (180 ml) chicken broth
• Salt and pepper
• 1/3 cup (75 ml) white wine vinegar
• 1 shallot, chopped
• 1/4 teaspoon (1 ml) black pepper
• 2 egg yolks
• 1 1/4 cups (310 ml) melted butter, softened
• 1 tablespoon (15 ml) chopped fresh tarragon