A rib roast is a big part of our holiday dinner traditions. We love the flavor that yellow mustard adds, but use your favorite—Dijon and others are fair game.
—REBECCA WIRTZBERGER YUMA, AZ
PREP: 15 MIN. • BAKE: 2 1 /2 HOURS + STANDING • MAKES: 10 SERVINGS
1 bone-in beef rib roast (about 6 pounds)
1 /2 cup yellow mustard
3 cups kosher salt (about 1 1 /2 pounds)
1 /2 cup water
1. Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast.
2. Roast 15 minutes. Reduce oven setting to 325°. Roast 2 1 /4 -2 3 /4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 150° for medium. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving.
3. Remove and discard salt crust. Carve roast into slices.
PER SERVING 5 ounces cooked beef: 320 cal., 18g fat ( 7g sat. fat ) , 0 chol., 997mg sodium, 1g carb. ( 0 sugars, 0 fiber ) , 37g pro.