🥣 Instructions:
1. Prepare the herb crust:
In a small bowl, mix together Dijon mustard, olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
2. Season the roast:
Pat the rib roast dry with paper towels. Rub the herb-Dijon mixture all over the meat, including the sides and under any fat layer.
Optional: Cover and marinate in the refrigerator for 4–24 hours. Bring to room temperature 1 hour before roasting.
3. Roast:
Preheat oven to 450°F (230°C). Place the roast on a rack in a roasting pan, fat-side up.
- Roast for 20 minutes at 450°F to develop a crust.
- Reduce oven to 325°F (163°C) and continue roasting:
- Rare: 120°F (49°C) internal temp (approx. 15 min/lb)
- Medium Rare: 130°F (54°C)
- Medium: 140°F (60°C)
Use a meat thermometer for accuracy.
4. Rest:
Remove from oven, tent with foil, and let rest for 20–30 minutes before slicing. This helps redistribute the juices and finish the cooking slightly.
🥂 Serving Suggestions:
- Pair with garlic mashed potatoes, roasted carrots, or horseradish cream sauce.
- For wine, a bold red like Cabernet Sauvignon or Syrah pairs beautifully.
Would you like a printable version or a quick side dish idea to go with it?
Related Posts:
Pages: 1 2