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Sunday Rib Roast

4.6

(43)

Image may contain Wood Food Glass and Roast
Photo by Romulo Yanes

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.

Recipe information

  • Total Time

    2 1/4 hr

  • Yield

    Makes 4 to 6 servings

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

Preparation

  1. Step 1

    Put oven rack in lower third of oven and preheat oven to 450°F.

    Step 2

    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.

    Step 3

    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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