Beef Standing Rib Roast
- Yield: 12 servings
- 1/3 cup Dijon mustard
- 2 tbsp Garlic, minced
- 1 tbsp Fresh thyme, chopped
- Black pepper, coarsely ground
- Kosher salt
- 3 tbsp Extra virgin olive oil
- 12-13 lb Standing rib roast
- Preheat oven to 450º.
- In a bowl, combine the mustard with the garlic, thyme and salt and pepper to taste, then whisk in olive oil.
- Set the meat, bone-side down, in a roasting pan and season lightly with salt. Roast in the lower third of the oven for 20 minutes.
- Remove roast from oven and reduce temperature to 350º.
- Brush mustard mixture onto top and sides of meat and roast for about 1½ hours longer, rotating the pan 2-3 times for even browning. The roast is done when a meat thermometer registers 120º (medium rare) at the thickest part (130º for medium). Transfer to a cutting board, loosely tent with foil and let rest 20-30 minutes.
- Set the roast on its side and run a long, sharp knife between the bones and meat. Remove bones and set aside. Turn roast right-side up and carve ¼-½ inch thick slices, transferring slices to a warmed platter or plates. Pour any carving juices over the meat and serve at once.
Recipe adapted from FoodandWine.com