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. Served with the pinot noir sauce, CL's scalloped vidalia onions, CL's brussels sprouts gratin & C:'s fresh thyme popovers. The mustard-herb crust was very good. (Editing in Jan '15 to add that we now follow Serious Eats foolproof timing/temperature for roasting rib roast http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html)
We absolutely loved this. The Rosemary-Dijon crust was delicious, and the roast was perfect.
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!