Herb Crusted Standing Rib Roast

NY Times

  

   When it comes to Holiday Cooking most people are the recipient of unneeded anxiety.  Yes, a roast is an expensive cut of meat but, it is also one of the easiest to make (honestly!.) Unlike a turkey a roast has no need to be baste, covered or uncovered ever. If you have a good thermometer and can follow instructions than I promise that you too can master the Holiday Roast.
 


Ingredients:
 1 (4lb) Bone In Stand Rib Roast
 1 tablespoon of Cracked Peppercorns (red & black)
 1/2 tablespoon of Coarse Sea Salt
 1/2 cup of peeled Shallots
 4 cloves of peeled Garlic 
 3 tablespoons of fresh Rosemary (chopped)
 2 tablespoons of fresh Thyme (chopped)
 2 tablespoons of fresh Parsley (chopped)
 Zest of 1 Lemon
 3 tablespoons of Dijon Mustard

 Preheat oven to 450*f

 In a food processor combine the shallots and garlic on pulse to make a coarse chop. Add the rosemary, thyme and parsley; process to a fine chop. In a mixing bowl combine the herb and garlic mixture with the remaining ingredients to form a paste.
 Rub the paste on the roast and let sit at room temperature for one hour.
Place the roast on a greased rack in roasting pan. You can add hearty root vegetables like onion, celery, potatoes, carrots and parsnips to the bottom of the pan if desired. Bake at 450*f for 25 minutes.
 After 25 minutes reduce the temperature of the oven to 325*f for 1 hour and 15 minutes or until the temperature on the thermometer reads 145*f (medium rare.) Remove the roast and let it stand for 10 - 12 minutes covered before carving.