Ingredients with Measurements:
- 1 (4-rib) standing rib roast (about 8 pounds)
- 1/2 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 450°F.
2. In a small bowl, mix together Dijon mustard, whole-grain mustard, rosemary, thyme, parsley, salt, and pepper.
3. Place the rib roast, bone-side down, in a roasting pan.
4. Spread the mustard mixture evenly over the top and sides of the roast.
5. Roast for 15 minutes, then reduce the oven temperature to 325°F.
6. Continue roasting until the internal temperature reaches 120°F for medium-rare, about 2 1/2 to 3 hours.
7. Remove from the oven and let rest for 20 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 2 1/2 to 3 hours
5. Temperature:
Preheat oven to 450°F. Reduce the oven temperature to 325°F after 15 minutes of roasting.
Serving size:
8-10 servings
Nutritional information:
Calories: 590
Fat: 38g
Saturated Fat: 15g
Cholesterol: 174mg
Sodium: 1034mg
Carbohydrates: 1g
Protein: 57g
Substitutions for ingredients:
- You can use any type of mustard you prefer.
- You can substitute dried herbs for fresh herbs, but use half the amount.
Variations:
- Add minced garlic to the mustard mixture for extra flavor.
- Use a different type of roast, such as a boneless ribeye roast or a beef tenderloin.
Tips and tricks:
- Let the roast come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the roast is cooked to your desired doneness.
- Let the roast rest before carving to allow the juices to redistribute.
Storage instructions:
Refrigerate leftover roast in an airtight container for up to 3 days.
Reheating instructions:
Reheat leftover roast in a 350°F oven until heated through, about 10-15 minutes.
Presentation ideas:
Serve the roast on a platter with fresh herbs and roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as rosemary or thyme.
Pairings:
Serve with a side of mashed potatoes and roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Creamed spinach
- Garlic mashed potatoes
Troubleshooting advice:
- If the roast is cooking too quickly, cover it with foil to prevent burning.
- If the crust is not sticking to the roast, pat the roast dry with paper towels before applying the mustard mixture.
Food safety advice:
- Always use a meat thermometer to ensure the roast is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Standing rib roast is a classic holiday dish that has been enjoyed for generations.
Flavor profiles:
The mustard crust adds a tangy and savory flavor to the rich and meaty roast.
Serving suggestions:
Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
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