Rosemary-Dijon Crusted Standing Rib Roast

  • jennitc Posted: 12/23/11
    Worthy of a Special Occasion

    this was delicious! i tweeked it just a little. because i had to prep it in advance, it ended up sitting in the fridge for about 4 hours before i took it out to stand. this ended up brining and marinating the meat and it was so juicy and delicious! i also used a sirloin roast because that was all i had and it worked great!

  • EMatthews Posted: 02/16/12
    Worthy of a Special Occasion

    We absolutely loved this. The Rosemary-Dijon crust was delicious, and the roast was perfect.

  • carolfitz Posted: 11/23/12
    Worthy of a Special Occasion

    We rinsed & towel-dried the rib roast and then let it rest uncovered in the fridge for 48 hours. Prepped the rub per directions except added the salt & pepper to the mix, rather than seasoning the roast directly. (Due to great fear of destroying a $$$ roast, followed our tried-and-true Joy of Cooking temp/time for medium rare.) Served with the pinot noir sauce, CL's scalloped vidalia onions, and some brussels sprouts. The mustard-herb crust was very good.

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