*Rosemary-Prime-Dijon-Rib

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🥣 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.

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🥂 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.

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Would you like a printable version or a quick side dish idea to go with it?