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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Tom Douglas Ingredients:
1/2 cup dijon mustard |
1/3 cup minced shallot |
2 tablespoons minced garlic |
4 teaspoons chopped fresh rosemary |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
1 (6 -7 lb) three-bone rib roast |
Directions:
1. Preheat oven to 400°.
2. Make the rub: combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small bowl.
3. Place roast on a rack in a roasting pan.
4. Using a rubber spatula or your hands, spread the rub all over the roast.
5. Place in oven; cook for 20 minutes; then decrease oven temperature to 350°.
6. Roast for another 40 minutes, and check with an instant-read meat thermometer.
7. When internal temperature reaches 115°, the rib roast will be rare.
8. Continue cooking if you like it more well done.
9. Remove from oven; let rest for 5-10 minutes, loosely tented with foil, before removing the rib bone and slicing the meat into servings.
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