Frank's Recipes! Herb Crusted Rib Roast

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Herb Crusted Rib Roast

1 3-rib beef rib roast (small end), about 5-1/2 lbs., well trimmed with chine bone removed
1 tsp salt
1/2 tsp dried rosemary leaves, crushed
1/4 tsp ground black pepper
1 medium lemon
1-1/2 cups fresh bread crumbs (from about 3 slices white bread)
1/2 cup chopped fresh parsley leaves
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoon Dijon mustard
Rosemary sprigs for garnish

Preheat oven to 325o F. In medium roasting pan (about 14 inchx10 inch), 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.

After beef has roasted 1-1/2 hours, prepare coating: From lemon, grate 1/2 tsp peel and squeeze 1 tablespoon juice. In a small bowl, combine lemon peel, lemon juice, bread crumbs, parsley, oilve oil and garlic. Remove roast from oven; evenly spread mustard on top. Press bread mixture onto mustard-coated roast.

Roast 1 hour longer or until coating is golden and meat thermometer reaches 140o F. Internal temperature of meat will rise to 145o F. (medium-rare) upon standing.

When roast is done, place on warm large platter, and let stand at room temperature 15 minutes to set juices for easy carving. Garnish with rosemary sprigs.

SERVE WITH: Apricot-Ginger Carrots, Spicy Pearl Onions, Green Beens with Honey-Pecan Butter, Twice-Baked Potatoes, or Sweet Potato and Apple Gratin

NOTE: ORDERING A RIB ROAST WITH THE CHINE BONE REMOVED SIMPLY MEANS THE BACKBONE HAS BEEN CUT FROM THE RIB BONES, MAKING IT EASY TO CARVE THE ROAST BETWEEN RIBS.

YOU DON'T NEED A RACK TO ROAST THIS CUT; THE BONES ACT AS A NATURAL RACK, MAKING CLEANUP EASIER.

TO CARVE A BEEF RIB ROAST; PLACE ROAST, RIB SIDE DOWN, ON CUTTING BOARD. WITH A CARVING KNIFE, CUT DOWN TOWARDS RIBS TO MAKE A SLICE ABOUT 1/4 INCH THICK. RELEASE THE MEAT SLICE BY CUTTING ALONG EDGE OF RIB BONE. TRANSFER SLICE TO WARM PLATTER. REPEAT TO CUT MORE SLICES. AFTER WHOLE ROAST IS CARVED, CUT BETWEEN BONES TO SEPARATE THEM. ADD BONES TO PLATTER, IF YOU LIKE.