First: nice rib roast and have the butcher leave the bone-in, Or I would suggest a nice large (Outside Round) slab of beef. It’s cheap and can be almost as good if you cook it properly.
Preheat oven to 360F
Colman’s English Mustard (Keen’s just won’t cut it… but Dijon can work in a pinch.. though I’m not big on French products for an Sunday roast.. lolz)
Stuff for your beef rub
- 1 large bunch Fresh Rosemary (take stems off)
- ½ bunch of Fresh Thyme (take stems off)
- 2 Bay Leaf
- 2.5 tablespoons of Kosher or Sea Salt.
- 3 heaping tablespoons of ground BLACK pepper.
- 2 heaping tablespoons of Granulated Onion Powder (NOT ONION SALT…!!!!)
- 3 heaping tablespoons of Granulated Garlic (NOT FINE GARLIC POWDER)
- 1 Tablespoon of brown sugar
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 2 teaspoons celery seeds
Put all your rub ingredients in and grind in spice grinder When you’re done you should have a nice fine powder…
Pat dry your roast with a kitchen towel or whatever.. removing any moisture.
Dump that Colman’s Mustard out on the roast.. and rub or brush it on the roast completely until the beast is coated. Dust on your spice powder now… and then rub the stuff in until your whole roast is covered.
Place on a rack inside a roasting pan BUT DO NOT COVER.
Place in oven middle rack… at 360 degrees.
Roast for an hour uncovered and then take internal temp.. USE a digital thermometer and make sure that the probe isn’t touching or too close to bone when you take temp… Ideally.. for perfect roast.. you want to keep it in the oven until the thermometer reads 122 (F) degrees internally… every oven is different so the roasting times will vary. If you stick to the 122 (F) rule you will have amazing roasts every time.
When you get the 120-125 (F) internal temp… take the roast out of the oven… the whole roast should be nice and caramelized and have a wicked exterior coating…
Let the roast rest on the rack away from the heat… but cover it all with Aluminum foil and put your digital thermometer in the roast through the foil so you can read it… as the roast rests (MINIMUM OF 20 MINUTES TO HALF HOUR!!) You will notice the temp inside the roast is rising… (Ooooh.. magic of science)… when the roast hits say… 130 -135… it will be absolutely perfect Medium-Rare.. and ready to slice. REMOVE the rib bone.. or keep it in for cool presentation… slice your beef…!