Bone-In Rib Roast

Bone-In Rib Roast

Ingredients:

• 6 to 7 lbs. bone-in rib roast

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1 to 2 tsp black pepper

• 1/4 cup Maille Dijon mustard

• 6 large garlic cloves

• 1 tbsp finely chopped thyme

• 1 tbsp finely chopped rosemary

1. Preheat the oven to 450°F (425°F convection) . Rub the oil all over the roast. Season with the salt and pepper. Place the roast, fat side up, in a roasting pan and cook in the pre-heated oven for 20 minutes.

2. Place the Dijon mustard in a small bowl. Mince the garlic cloves and add to the mustard along with the chopped thyme and rosemary. Mix thoroughly to form a paste.

3. Reduce heat to 325°F (300°F convection). Remove the roast and brush the mustard-garlic paste all over the top and sides of the roast. Place in the oven and cook for 1 hour 30 minutes to 1 hour 40 minutes for medium rare. Rotate pan 2 to 3 times during cooking to allow for even browning. An instant read thermometer should register 130°F. Remove from roaster and place on a platter; cover with foil and allow to rest for 30 minutes before carving.

4. Served with Potatoes and Brussel Sprouts.

Yields: about 6 to 8 servings

Notes&Tips:

• My Bone-In Rib Roast weighed 6 pounds and had 2 rib bones. It came out perfectly and was so delicious.

• The mustard-garlic seasoning was super delicious.

• This is a very easy recipe as the oven does it all. Remember to bring your roast to room temperature if it is in the refrigerator. Another option, season the roast overnight in the refrigerator.