sunday-rib-roast-231651.json

{
    "directions": [
        "Put oven rack in lower third of oven and preheat oven to 450\u00b0F.",
        "Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.",
        "Roast beef 20 minutes. Reduce oven temperature to 350\u00b0F and roast until thermometer inserted into center of meat registers 115\u00b0F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125\u00b0F (medium-rare)."
    ],
    "ingredients": [
        "1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)",
        "1 1/2 tablespoons kosher salt",
        "1 teaspoon black pepper",
        "2 tablespoons all-purpose flour",
        "1 1/2 tablespoons English dry mustard (preferably Colman's)",
        "Special equipment: an instant-read thermometer",
        "Accompaniment: onion gravy"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Roast",
        "Gourmet",
        "Mustard",
        "Christmas"
    ],
    "title": "Sunday Rib Roast",
    "url": "http://www.epicurious.com/recipes/food/views/sunday-rib-roast-231651"
}