Dijon & Herb Rubbed Rib Roast with Chimichurri Sauce

Dijon Herb Rubbed Rib Roast with Chimichurri Sauce

"Beef rib roast rubbed with dijon mustard, rosemary, and steak seasoning blend, then roasted under a low temperature for the perfect tenderness. Pair it with an easy chimichurri sauce, this dijon and herb rubbed roast is going to steal the spotlight on your holiday table. For my rib roast in this recipe (this guy weights 7 pounds), I wanted it to be medium. According to the meat temperature guide on my fridge (Oh, I forgot to mention that it’s a magnet), I should remove the roast from the oven when the internal temperature of the meat register at 145°F. At 2.5-hour mark, my rib roast was done and it was perfect!"

NotesRib roast recipe adapted from Beef Loving Texans.

Click here for the easy recipe

Serves10 People

Preparation Time7 min

Cooking Time2 hr 30 min

Ingredients

1 beef rib roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
3 tablespoons Dijon mustard
1 tablespoon steak seasoning blend
1 teaspoon dried rosemary leaves
1 cup lightly packed fresh parsley
2 large cloves garlic
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 cup bone broth or water
1/4 cup red wine vinegar

Preheat oven to 350°F.
Combine Dijon mustard, steak seasoning and rosemary in a small bowl. Mix well and rub onto each side of your rib roast.
Place the rib roast in a roasting pan, fat side up. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
When the roast is almost done, place all the ingredients for the chimichurri sauce in a food processor. Coarsely chop until blend.
Remove roast when a meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast into slices and serve the roast with the chimichurri sauce.