Sunday Rib Roast
A classic prime rib roast coated with English dry mustard and flour, roasted to medium-rare perfection. This impressive main dish serves as the centerpiece of any Sunday dinner.
6 servings
2 hr 15 min
Ingredients
- •1 piece prime beef rib roast
- •1½ tablespoons kosher salt
- •1 teaspoon black pepper
- •2 tablespoons all-purpose flour
- •1½ tablespoons English dry mustard
- •1 piece instant-read thermometer
Cooking Instructions
- 1.
Put oven rack in lower third of oven and preheat oven to 450°F.
15 min
- 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.
10 min
- 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).
110 min
