Rib Roast With English Mustard And Fresh Herb Dressing Recipes

RIB ROAST WITH ENGLISH MUSTARD AND FRESH HERB DRESSING

Steps:

• In a medium bowl, combine the basil, chives, parsley, chiles, and garlic. Add the vinegar, mustard, and capers, and then whisk in the oil. Season to taste with salt and pepper. Cover with plastic wrap directly on the surface, and refrigerate if not using within a few hours.
• Trim the fat on the meat to about 1/4 inch, if necessary. Let the meat sit at room temperature for 1 hour.
• Position a rack in the center of the oven, and heat to 425°F.
• In a large bowl, toss the shallots, onions, garlic, and rosemary with 2 Tbs. of the olive oil. Season with 1 tsp. salt and 1/2 tsp. pepper.
• In a small bowl, combine the mustard and 3 Tbs. of the oil.
• Rub the meat with the remaining 1 Tbs. oil and season all over with 2-1/2 tsp. salt and 1-1/2 tsp. pepper. Place bone side down in a large heavy-duty roasting pan and roast for 15 minutes. Reduce the temperature to 350°F, brush the meat with some of the mustard mixture, and scatter the onion mixture in the pan around the beef. Roast, brushing the meat with the mustard mixture every 20 minutes or so, until a thermometer inserted into the center of the meat reads 120°F to 125°F, 2 to 2-1/4 hours more. (The roast will continue to cook with carry-over heat.)
• Reserving the onion mixture in the roasting pan, transfer the roast to a carving board. Using your hands, generously coat the meat with about half of the herb dressing; reserve the rest. Tent with foil and let rest for 25 to 30 minutes. Meanwhile, return the pan to the oven and continue roasting the onions and shallots until very tender, 15 to 20 minutes. Using a slotted spoon, transfer the mixture to a serving bowl.
• To carve, remove the meat from the bones by running a long, thin carving knife between the eye of meat and the bones along the interior curve of the bones. Slice the meat into thick (1/2 to 3/4 inch) slices. Serve with the onion mixture, and pass the reserved dressing at the table.

MUSTARD-GLAZED RIB ROAST

Steps:

• Preheat oven to 400°.
• Make the rub: combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small bowl.
• Place roast on a rack in a roasting pan.
• Using a rubber spatula or your hands, spread the rub all over the roast.
• Place in oven; cook for 20 minutes; then decrease oven temperature to 350°.
• Roast for another 40 minutes, and check with an instant-read meat thermometer.
• When internal temperature reaches 115°, the rib roast will be rare.
• Continue cooking if you like it more well done.
• Remove from oven; let rest for 5-10 minutes, loosely tented with foil, before removing the rib bone and slicing the meat into servings.