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Herb-Crusted Rib Roast

(If you like, reserve the fit from the pan drippings to make Yorkshire pudding (opposite), then prepare an au jus sauce. Add two cups of homemade Brown Beef Stock to the pan drippings and bring to a boil, scraping up all the flavorful browned bits.

Prep: 15 minutes Roast: 2 hours 30 minutes

1 (3-rib) beef rib roast from small end (5 ½ pounds), trimmed and chine bone removed

1 teaspoon salt

½ teaspoon dried rosemary, crumbled

¼ teaspoon ground black pepper

1 lemon

1 ½ cups fresh bread crumbs (about 3 slices bread)

½ cup chopped fresh parsley

2 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons Dijon mustard

1. Preheat oven to 325°F. In medium roasting pan (14" by 10"), place rib roast, fat side up. In small bowl, combine salt, rosemary, and pepper. Use to rub on roast.

2. Roast beef until meat thermometer inserted in thickest part of meat (not touching bone) reaches 140°F, about 2 hours 30 minutes. Internal temperature of meat will rise to 145°F (medium) upon standing. Or roast until desired degree of doneness.

3. About 1 hour before roast is done, prepare bread coating: From lemon, grate ½ teaspoon peel and squeeze 1 tablespoon juice. In small bowl, combine lemon peel and juice, bread crumbs, parsley, garlic, and oil. Remove roast from oven; evenly spread mustard on top of roast. Press breadcrumb mixture onto mustard-coated roast. Roast 1 hour longer or until desired doneness.

4. When roast is done, transfer to warm large platter and let stand 15 minutes to set juices for easier carving. Makes 8 main-dish servings.

Each serving: About 352 calories, 39g protein, 5g carbohydrate, 18g total fat (7g saturated), 112 mg cholesterol , 508mg sodium.

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