Rib Roast With Mustard and Fresh Herb Dressing

Finally, a Foolproof Rib Roast Recipe to Impress Even the Most Discerning of Diners

Let’s be honest, preparing a perfectly fragrant and moist rib roast that melts in your mouth is no easy accomplishment… not usually anyway. Here is the exception that proves the rule.

This recipe walks you through the simple steps to make a fantastically flavorful roast – rubbed with basil, chives, parsley and a dash of red chilies for heat and baked to form an irresistible crust. This recipe will impress your guests as it infuses the air with its fantastic fragrances that would even make a vegetarian start drooling.
Ingredients:
For the herb dressing

1 cup finely chopped fresh basil
1 cup finely sliced fresh chives
1/2 cup finely chopped fresh flat-leaf parsley
4 small red chilies, such as Thai bird, seeded and finely chopped
2 cloves garlic, finely chopped
1 Tbs. plus 1 tsp. red-wine vinegar
1 Tbs. plus 1 tsp. English mustard
1 Tbs. plus 1 tsp. capers, drained and rinsed
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the roast

1 4-bone standing beef rib roast (8 to 9 lb.)
10 medium shallots, peeled and halved
4 medium red onions, peeled and quartered
4 cloves garlic, peeled
12 sprigs fresh rosemary
6 Tbs. olive oil
Kosher salt and freshly ground black pepper
1/4 cup English mustard

Directions:
To make the dressing, in a medium bowl, combine the basil, chives, parsley, chilies, 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.

To roast the meat, 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 degrees.

In a large bowl, toss the shallots, onions, garlic, and rosemary with 2 tablespoons of the olive oil. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

In a small bowl, combine the mustard and 3 tablespoons of the oil.

Rub the meat with the remaining 1 tablespoon mustard mixture and season all over with 2-1/2 teaspoon salt and 1-1/2 teaspoon pepper. Place bone side down in a large heavy-duty roasting pan and roast for 15 minutes.

Reduce the temperature to 350 degrees, 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 degrees to 125 degrees, 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.

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