Beef rib roast, about 4 ribs, (9 lbs), meat cut from bone, meat & bone tied together with kitchen twine
1 Tbsp.Mansmith’s Crusting Rub
2 Tbsp. Dijon mustard
Place rib roast, fat side up, in roasting pan. Let stand at room temperature for 1 hour. Heat oven to 450º with rack adjusted to center of oven. Coat roast with mustard and sprinkle with Crusting Rub. Roast for 20 minutes, reduce oven temperature to 325º. Roast for about 2 ½ hours or until instant-read thermometer inserted in center reads 125º to 130º for medium-rare. If roast is browning to quickly, loosely tent with foil. Let rest, covered with foil, for 15 minutes before carving.