SUNDAY RIB ROAST

Sunday Rib Roast image

This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.

Categories Beef Roast Gourmet Mustard Christmas

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons English dry mustard (preferably Colman's)
Accompaniment: onion gravy
Special Equipment
an instant-read thermometer

Steps:

Put oven rack in lower third of oven and preheat oven to 450°F.
Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.
Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).

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