Ingredients
- HERB CRUST:
- 4 ounces (3-4 slices) country white bread or rolls
- 1/4 cup fresh flat-leaf (Italian) parsley leaves
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary leaves
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- RIB ROAST:
- 1 (6-7 pound) beef standing rib roast
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons Dijon mustard
- MUSTARD CREAM SAUCE:
- 1/2 cup dry white wine
- 1 small shallot, finely chopped
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- 3 tablespoons Dijon mustard
Directions
- Preheat oven to 450°F.
- In the bowl of a food processor fitted with mixing/chopping blade, add all ingredients for the herb crust. Pulse until bread is in fine crumbs, and herbs and garlic are very finely chopped.
- Place the meat, bone side down, in a baking pan. Sprinkle with salt and pepper, and rub all over with Dijon mustard. Cover roast evenly with breadcrumbs mixture.
- Place pan in the oven and roast meat for 20 minutes, then reduce oven temperature to 300°F. Roast until meat reaches an internal temperature of 125°F for medium rare, about 2 hours total. Allow roast to rest while making mustard cream sauce. Do not cover the meat while it rests.
- In a small saucepan, heat white wine, shallot and salt over medium heat until simmering. Cook for 2 minutes. Whisk in cream and mustard. Simmer until mixture has thickened to a sauce consistency, 6-7 minutes.
- Slice roast and serve with mustard cream sauce.
Serves: 8-10
