Ingredients
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1 (8- 9 lbs) 3-rib bone-in standing rib roast, trimmed
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1 1/2 tsp salt, divided, plus more for seasoning
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1/4 cup Dijon mustard
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1 tbsp coarsely ground mixed peppercorns
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1 tbsp finely chopped rosemary, plus springs for garnish
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1 tbsp minced garlic
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2 tbsp olive oil
Steps
1
Preheat oven to 450°F. Season the roast all over with 1 tsp salt and place in a shallow roasting pan, rib-side down. Roast 20 min.
2
Meanwhile, in a medium bowl, stir together the mustard, peppercorns, rosemary, garlic, and remaining ½ tsp salt. Stir in the oil until well combined.
3
Reduce oven temperature to 325°F. Brush mustard mixture all over top and sides of roast. Place in oven and cook 1½–2 hours (about 10 min. per lb for medium-rare), until thermometer inserted into thickest part of roast reaches 120°F for medium-rare or 130°F for medium, rotating roasting pan 2–3 times.
4
Transfer roast to a carving board. Let rest 20 min., tenting loosely with foil.
5
Thinly slice roast and arrange on a large serving platter.
