Herb-Crusted Rib Roast

This recipe was in a December issue of Woman's World magazine and I planned on making it for Christmas dinner but misplaced the magazine. I just found the magazine this morning so I am putting it on Zaar so I will be able to make this delicious sounding Roast for Christmas day this year.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 6 1⁄2-7  lbs  beef rib roast
• 2  tablespoons Dijon mustard
• 1⁄4 cup  chopped fresh parsley
• 3  cloves garlic, minced
• 1  tablespoon  chopped fresh rosemary or 1  teaspoon dried rosemary
• 1  tablespoon  chopped fresh thyme or 1  teaspoon dried thyme
• 1  tablespoon  chopped fresh sage or 1  teaspoon dried sage
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Preheat oven to 425 degrees.
2. Place roast, fat-side up, in roasting pan.
3. Spread top with mustard.
4. Combine parsley, garlic, herbs, salt and pepper; press onto mustard.
5. Roast 20 minutes.
6. Reduce oven temperature to 350 degrees.
7. Roast until meat thermometer inserted into center registers 140 degrees for medium rare, 2 hours, tenting with foil if necessary.
8. Let stand 15 minutes before carving.