13-Rib Beef Rib Roast 5.5lbstrim w/chine bone remove
Small End
1 tspnSalt
1/2 tspnRosemary Leavesdried, crushed
1/4 tspnBlack Pepperground
1 mediumLemon
1 1/2 cupsBread Crumbsfresh(about 3 slices white)
1/2 cupParsley Leaveschopped fresh
1 tbspnOlive Oil
2Garlic Clovesminced
2 tbspnDijon Mustard
Rosemary Sprigsfor garnish
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Instructions
"1. Preheat oven to 325 F. In medium roasting pan (about 14"x10"), place beef rib roast, fat side up. Rub salt, dried rosemary and pepper over roast. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef 1 1/2 hours. 2. After beef has roasted 1 1/2 hours, prepare coating: From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl; combine lemon peel, lemon juice, bread crumbs, parsley, olive oil and garlic. Remove roast from oven; evenly spread mustard on top. Press bread mixture onto mustard-coated roast. 3. Roast 1 hour longer or until coating is golden and meat thermometer reaches 140F. Internal temperature of meat will rise to 145 F. (medium-rare) upon standing. 4. When roast is done, place on warm large platter, and let stand at room temperature 15 minutes to set juices for easier carving. Garnish with rosemary sprigs. Makes 10 main-dish servings."