Recipe - Herb-Crusted Rib Roast

1 3rib beef rib roast about 5 One half pounds 1 tsp salt One half tsp dried rosemary
leaves, crushed
One fourth tsp ground black pepper 1 medium lemo 1 One half cups fresh bread
crumbs(from about 3 slices white bread) One half cup chopped fresh parsley
leaves 1 tbs olive oil 2 garlic cloves, minced 2 tbs. Dijon mustard
rosemary sprig for garnish

I found this recipe in the Decmber issue of "Good Houskeeping" magazine. I
have not tried it yet but I'm planning to do it for Hanukkah.

1. Preheat oven to 325 Degrees F. In medium roasting pan (14" by 10"),
place beef roast fat side up. Rub rosemary, salt and pepper over roast.
Insert thermometer into center of the roast making sure the pointed end
does not touch the bone. Roast beef for 1 One half hours.

2. Prepare coating: From lemon, grate One half tsp.peel and squeeze 1 tbs.
juice. In a small bowl, combine lemon peel, lemon juice, bread crumbs,
parsley, olive oil, and garlic. Remove roast form the oven; evenly spread
mustard on the top. Press bread mixture onto mustardcoated roast.

3. Roast 1 hour longer or until coating is golden and meat thermometer
reaches 140 degrees F. Internal temperature of meat will rise to 145
degrees upon standing.

4. When roast is done, place on warm large plate and let stand at room
temperature 15 minutes to set juices for easier carving. Garnish with
rosemary sprigs.

Makes 10 servings.

Posted to JEWISHFOOD digest V97 #327 by "Nina Geller"
lanigel@hotmail.com on Dec 17, 1997