4 tablespoons extra virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon black pepper
1 (4 rib) standing rib roast 8-9 pounds, trimmed
- Preheat oven to 400°F.
- Combine the oil, mustard, rosemary, thyme, salt, and pepper in a small bowl. Rub mixture over rib roast and set the roast in a roaster; let stand 30 minutes.
- Set the roaster in the center of the oven. Roast beef until a thermometer inserted into the center registers 125°F-130°F for medium-rare, 2 hours-2 hours 10 minutes. Transfer to a cutting board and tent loosely with foil; let stand 20 minutes before slicing.