Standing Rib Roast of Beef
"This roasting method is an adaptation of the classic English approach, and who can argue with the Brits when it comes to roasting a joint of beef? This roast is cooked to medium rare; it comes out of the oven at 120° and reaches 130° to 135° as it rests before carving. If you like your meat cooked to medium, roast it to 130°...."
INGREDIENTS
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1/3 cup Dijon mustard
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2 tablespoons minced garlic
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1 tablespoon chopped thyme leaves
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2 teaspoons coarsely ground pepper
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Kosher salt
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3 tablespoons extra-virgin olive oil
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One 5-rib 12- to 13-pound prime rib roast, chine bone removed
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