Standing Rib Roast of Beef

Name: Standing Rib Roast of Beef
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters Dijon mustard; 2 Tbsps minced garlic; 2 teaspoons coarsely ground pepper; 12 servings Kosher salt; 3 Tbsps extra-virgin olive oil; 5 ribs 12- to 13-pound prime rib roast, chine bone removed; 1 Tbsp chopped thyme leaves

This gluten free, dairy free, and primal recipe serves 12. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 40 calories. If you have dijon mustard, garlic, thyme leaves, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt.

Ingredients you will need

Kosher Salt

Mustard

Garlic

Pepper

Thyme

Equipment you will use

Bowl

Whisk in the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Whisk

Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.

Ingredients you will need

Bone

Meat

Salt

Equipment you will use

Roasting Pan

Oven

Remove the meat from the oven and reduce the temperature to 35

Ingredients you will need

Meat

Equipment you will use

Oven

Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120 (for medium rare).

Ingredients you will need

Mustard

Meat

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

Equipment you will use

Aluminum Foil

Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.

Ingredients you will need

Meat

Equipment you will use

Knife