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Recipe

Rib Roast with English Mustard and Fresh Herb Dressing

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: 6 to 8

When he was 16, Thomas met grilling expert Adam Perry Lang and was inspired: “It was not only about a great piece of meat but how he prepared it before cooking and how he dressed it after.” Thomas has applied that lesson to his Sunday roast, which he glazes with mustard before roasting, and then coats with a fresh-herb dressing after. You can make the dressing early in the day or while the beef is roasting.

Ingredients

For the herb dressing

  • 1 cup finely chopped fresh basil
  • 1 cup finely sliced fresh chives
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 4 small red chiles, such as Thai bird, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbs. plus 1 tsp. red-wine vinegar
  • 1 Tbs. plus 1 tsp. English mustard, such as Coleman’s
  • 1 Tbs. plus 1 tsp. capers, drained and rinsed
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the roast

  • 1 4-bone standing beef rib roast (8 to 9 lb.)
  • 10 medium shallots, peeled and halved
  • 4 medium red onions, peeled and quartered
  • 4 cloves garlic, peeled
  • 12 sprigs fresh rosemary
  • 6 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup English mustard, such as Coleman’s

Nutritional Information

      Calories (kcal) : 870
      Fat Calories (kcal): 540
      Fat (g): 60
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 35
      Cholesterol (mg): 180
      Sodium (mg): 1160
      Carbohydrates (g): 14
      Fiber (g): 2
      Sugar (g): 6
      Protein (g): 63

Preparation

Make the herb dressing

  • In a medium bowl, combine the basil, chives, parsley, chiles, and garlic. Add the vinegar, mustard, and capers, and then whisk in the oil. Season to taste with salt and pepper. Cover with plastic wrap directly on the surface, and refrigerate if not using within a few hours.

Roast the meat

  • Trim the fat on the meat to about 1/4 inch, if necessary. Let the meat sit at room temperature for 1 hour.
  • Position a rack in the center of the oven, and heat to 425°F.
  • In a large bowl, toss the shallots, onions, garlic, and rosemary with 2 Tbs. of the olive oil. Season with 1 tsp. salt and 1/2 tsp. pepper.
  • In a small bowl, combine the mustard and 3 Tbs. of the oil.
  • Rub the meat with the remaining 1 Tbs. oil and season all over with 2-1/2 tsp. salt and 1-1/2 tsp. pepper. Place bone side down in a large heavy-duty roasting pan and roast for 15 minutes. Reduce the temperature to 350°F, brush the meat with some of the mustard mixture, and scatter the onion mixture in the pan around the beef. Roast, brushing the meat with the mustard mixture every 20 minutes or so, until a thermometer inserted into the center of the meat reads 120°F to 125°F, 2 to 2-1/4 hours more. (The roast will continue to cook with carry-over heat.)
  • Reserving the onion mixture in the roasting pan, transfer the roast to a carving board. Using your hands, generously coat the meat with about half of the herb dressing; reserve the rest. Tent with foil and let rest for 25 to 30 minutes. Meanwhile, return the pan to the oven and continue roasting the onions and shallots until very tender, 15 to 20 minutes. Using a slotted spoon, transfer the mixture to a serving bowl.
  • To carve, remove the meat from the bones by running a long, thin carving knife between the eye of meat and the bones along the interior curve of the bones. Slice the meat into thick (1/2 to 3/4 inch) slices. Serve with the onion mixture, and pass the reserved dressing at the table.

Reviews

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Reviews

  • user-4214130 | 12/18/2016

    Did a practice run and confirmed that this is a keeper and will be on my Christmas Day menu. Yum!

  • Cali_Chris | 12/14/2016

    Easy to make and oh so good! This recipe is a keeper!

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