* Ingredients :

°(4 lbs) Prime . sterling silver rib bone

°2 tbsp. 1 tablespoon of original Dijon mustard, prepared 30 ml

°1 c. 1 tablespoon fresh thyme leaves, chopped 15 ml

°2 tbsp. Fresh rosemary coarsely chopped 30 ml

°1/2 tsp. teaspoon salt 2 ml

°1 c. Coarse ground black pepper 5 ml

* Directions :

Step 1 Remove roast from refrigerator and return to room temperature for 20 minutes. Preheat the oven to 160°C (325°F). Brush roast with mustard, then top with thyme, rosemary, salt and pepper.

Place in a skillet and cook 1 hour and 30 minutes for medium cooking or until a meat thermometer is inserted into the thickest part of the meat, away from the bones, and indicates 63°C (145°F).

Step 2 Once the roast is done, transfer it to a cutting board and let it rest for 15 minutes.

Place in a serving dish and cut against the grain direction into thin slices. Served with Dijon mustard and thyme sauce.


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