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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed) |
1 1/2 tablespoons kosher salt |
1 teaspoon black pepper |
2 tablespoons all-purpose flour |
1 1/2 tablespoons english dry mustard (preferably colman's) |
accompaniment: onion gravy |
Directions:
1. Put oven rack in lower third of oven and preheat oven to 450°F.
2. Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.
3. Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).
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