Standing Rib Roast of Beef

12 Servings with leftovers

Roast to 120 degrees internal temperature for medium rare, 130 degrees for medium. Roast will reach 5 to 10 degrees higher at resting temperature before carving.

Ingredients:

1/3 cup Dijon mustard
2 tbsp. minced garlic
1 tbsp. chopped thyme leaves
2 tsp. coarsely ground pepper
Kosher salt
3 tbsp. extra-virgin olive oil
One 5 rib, 12 to 13 pound prime rib roast, chine bone removed.

Directions:

Preheat the oven to 450 degrees.

In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 tsp. of kosher salt.  Whisk in the olive oil.

Set the meat, bone side down, in a roasting pan and season it lightly with salt.  Roast the meat in the lower third of the oven for 20 minutes.

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

Brush the mustard coating all over the top and sides of the meat and roast for about 1 ½ hours longer, rotating the roasting pan 2 or 3 times for even browning.

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

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

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

Turn the roast right side up.

Carve the roast ¼ to ½ inch thick and transfer the slices to warmed plates.

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

Wine:  Serve with a rich Burgundy to bring out the flavor of the meat.