Mustard-glazed Standing Rib Roast
This is another roast beef recipe that is perfect for a Sunday dinner or a special occasion. If you can’t find a standing rib roast for this recipe, then you can also use prime rib. You really can’t go wrong with this recipe.
Ingredients
4 cloves garlic, chopped
1/3 cup Dijon mustard
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary and thyme
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp freshly ground pepper
sea salt to taste
Directions
Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight refigerated.
Preheat your oven to 450°F. Turn on your broiler. Place roast on rack in roasting pan and broil about 4 minutes. Turn off broiler and continue to bake at 450°F for 30 minutes.
Reduce heat to 350°F and bake for 1.5 hours longer or until desired degree of doneness. Using a meat thermometer, remove roast when temperature reaches 140°F for rare or 160°F for medium.
Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 20 minutes before cutting. Carve into thin slices. Reserve juices for a pan gravy recipe.
10 minutes prep | 2.5 hours cooking | Serves 10
Recipe is from Lucy Waverman's column in The Globe and Mail.
