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Herb-Crusted Rib Roast

Source of Recipe


Good Housekeeping






List of Ingredients



• One 3-rib beef rib roast (small end), about 5 ½ pounds, well trimmed and with chine bone removed
  
• 1 tsp salt
  
• 1/2 tsp dried rosemary leaves, crushed
  
• 1/4 tsp coarsely ground black pepper
  
• 1 medium lemon
  
• 1-1/2 cups fresh bread crumbs (from about 3 slices white bread)
  
• 1/2 cup chopped fresh parsley leaves
  
• 1 Tbsp olive oil
  
• 2 cloves garlic, minced
  
• 2 Tbsp Dijon mustard
  






Instructions



1. Preheat oven to 325° F. In medium roasting pan (about 14" x 10"), place beef rib roast, fat side up. Rub salt, rosemary and pepper over roast. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef 1-1/2 hours.
   
   
2. After beef has roasted 1-1/2 hours, prepare coating: from lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, combine lemon peel, lemon juice, bread crumbs, parsley, olive oil, and garlic. Remove roast from oven; evenly spread mustard on top. Press bread-crumb mixture onto mustard-coated roast. Roast 1 hour longer or until coating is golden and meat thermometer reaches 140 degrees. (Internal temperature of meat will rise to 145 degrees - medium-rare - upon standing.)
   
   
3. When roast is done, place on warm large platter, and let stand at room temperature 15 minutes to set juices for easier carving.
   
   Makes 10 main-dish servings.