Standing Rib Roast

A standing rib roast (or prime rib if the bones are removed) is a delicious cut of meat that needs little to help bring out it's flavors.  Serve with a few holiday sides to make this a dinner to remember; pictured with: Creamed Spinach & Artichoke Casserole, Spiced Cabbage, and Maple Roasted Parsnips.

Standing Rib Roast

Ingredients

• 1 4-or-5-bone prime rib roast, chine bone removed (7 to 8 lb.)
• 1/4 cup whole-grain mustard
• 5 garlic cloves, minced
• 1 Tbsp. rosemary, chopped
• 1 Tbsp. thyme, leaves removed
• 2 Tbsp. olive oil
• 7 tsp. salt
• 3 tsp. pepper

Serves 8 - 10
Cook time: 1 hour and 30 minutes

​Let roast stand at room temperature 1 hour.
Preheat oven to 450.  Whisk together mustard, garlic, herbs, and olive oil; reserve 1 Tbsp. mixture. Rub remaining mixture over roast; sprinkle with salt and pepper. Place roast on a lightly greased rack in a roasting pan.  Add about 1" of water to bottom of pan.
Bake at 450 on lower oven rack 45 minutes. Reduce oven temperature to 350; bake 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 120 to 130 (medium-rare) or 130 to 135 (medium). 
Let stand 30 minutes; transfer roast to a serving platter and serve immediately.