Our Corporate Chef Paul Schieble shares an elegant and delicious recipe to prepare in-door specially for these upcoming holiday season. Enjoy!!

Dijon Herb Roasted Grand Western Angus Reserve 3 Bone Rib Roast

Ingredients
1 each Grand Western Reserve three bone standing rib roast (approx. 7 Lbs.)

Herb Dijon Paste
4 oz. Smooth Dijon Mustard
2 Tbsp. Fresh Garlic, chopped
1 Tbsp. Fresh Rosemary, chopped
2 Tbsp. Fresh Oregano, chopped
2 Tbsp. Fresh Thyme, chopped
3 Tbsp. Fresh Parsley, chopped
1 Tbsp. Black Pepper, Coarse Ground
2 Tbsp. Kosher Salt

Method
Remove Rib roast from refrigeration to remove chill.
Place all herb Dijon paste ingredients in bowl and mix well.
Spread Dijon paste over top of rib roast.
Place rib roast into roasting pan on a roasting rack.
Place rib roast into 300° oven and roast until 115° internal temperature.
Turn oven up to 375° and roast until 125° internal temperature.
Remove Roast from oven and let rest at room temperature for 12 to 15 minutes.
Slice rib roast and arrange on large platter with choice of roasted root vegetables and potatoes.

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