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  • 1/3 cup Dijon mustard
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped fresh thyme
  • coarsely ground black pepper
  • kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 5-rib, 12-13lb standing rib roast


Preheat oven to 450º. In a small bowl, mix the mustard with the garlic, thyme and salt and pepper to taste. 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. Serves 12.

Recipe adapted from Food and Wine


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