Sunday Rib Roast

An easy festive crowd pleaser.

The first time I made this roast, we had a family over for dinner whose child, a 10-year-old boy, was reputed to hate eating. He lived on grilled cheese sandwiches and air bread. His parents told me they spent mealtimes begging him to eat. This child proceeded to eat his weight in meat, much to everyone’s dismay. The unspoken conclusion to the dinner was that he might appreciate some tastier food options. This is a rather fancy treat. But super easy to prepare!

Ingredients

• 1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 pounds trimmed)

• 1 1/2 tablespoons salt

• 1 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 1 1/2 tablespoons English dry mustard (preferably Colman’s)

Directions

Put oven rack in lower third of oven and preheat to 450 degrees. Put beef, fat side up, in a small roasting pan and sprinkle liberally 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. Roast the beef for 20 minutes.

Reduce oven temperature to 350 degrees and roast until a thermometer inserted into the center of the meat registers 115 degrees, about 1 1/4 hours more. Transfer beef to a cutting board and let stand uncovered for 25 minutes. The meat will eventually reach 125 degree internal temperature (medium-rare).

Present the roast whole and let guests carve their own.