Directions
- 1Chop rosemary and thyme.
- 2Mix Dijon mustard, chopped rosemary, thyme, and garlic in a bowl.
- 3Add a lug of olive oil and stir.
- 4Tie the rib roast between the bones.
- 5Season generously with salt and pepper and let sit for 10 minutes.
- 6Spread the herb mixture over the rib roast.
- 7Place the rib roast on a roasting rack in a roasting pan.
- 8Roast at 275°F (135°C) for 3-4 hours.
- 9Finely chop parsley and shallot, thinly slice serrano pepper.
- 10Mix chopped parsley, shallot, serrano, grated garlic, orange zest, orange juice, lime juice, olive oil, and smoked salt in a bowl.
- 11Stir the mixture until well combined.
- 12Increase oven temperature to 500°F (260°C).
- 13Put the roast back into the oven for a short time.
- 14Slice the rib roast and serve with the herb sauce.
Ingredients
- 7 pounds rib roast
- 1 small bunch rosemary
- 1 small bunch thyme
- 1 jar Dijon creole mustard
- 3 cloves garlic
- 1 lug olive oil
- 1 salt
- 1 pepper
- 1 handful parsley
- 1 shallot
- 1 serrano pepper
- 5 cloves garlic
- 1 orange zest
- 1 orange juice
- 1 lime juice
- 1 smoked salt
Equipment
kniferoasting traybaking sheetgrater
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