Photo by Romulo Yanes
This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.
Recipe information
Total Time
2 1/4 hr
Yield
Makes 4 to 6 servings
Ingredients
1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons English dry mustard (preferably Colman's)
Accompaniment: onion gravy
Special Equipment
an instant-read thermometer
Preparation
Step 1
Put oven rack in lower third of oven and preheat oven to 450°F.
Step 2
Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.
Step 3
Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).
Recipe notes
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