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Standing Rib Roast

6 to 8 servings

Ingredients

1 8 to 9-pound beef rib roast, bone in
2 tablespoons Dijon mustard
2 cloves of garlic, chopped
2 shallots, chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
2 carrots, cut into 1-inch chunks
3 onions, peeled and cut into 2-inch chunks
salt and pepper to taste

Method

Preheat the oven to 450 F.

Combine the mustard, garlic, shallots and herbs and rub on the roast. Place the onion and carrots on the bottom of a large roasting pan and place the roast on top of them.

Place the pan in the oven and roast for 20 minutes. Reduce the temperature to 300 F. and roast for about 2 more hours, or until the internal temperature is 115 F. At this temperature the roast will be rare in the center.

Remove from the oven and allow to stand for about 20 minutes in a warm place before carving.