Standing Rib Roast of Beef

1. 1

   Preheat the oven to 450.

2. 2

   In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt.

3. 3

   Whisk in the olive oil.

4. 4

   Set the meat, bone side down, in a roasting pan and season it lightly with salt.

5. 5

   Roast the meat in the lower third of the oven for 20 minutes.

6. 6

   Remove the meat from the oven and reduce the temperature to 350.

7. 7

   Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning.

8. 8

   The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120 (for medium rare).

9. 9

   Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

10. 10

    Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.

11. 11

    Turn the roast right side up.

12. 12

    Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.

13. 13

    Pour any carving juices over the meat and serve at once.

14. 14

    For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.