Beef Tenderloin w/Butternut Squash & Farro Salad

Dijon Herb Rib Roast

Serves 6 to 8

This delicious roast boasts the subtle tang of mustard and herbs. Perfect for a gathering of family or friends.

  • 1 5-pound Certified Piedmontese® Standing Rib Roast
  • Kosher salt and fresh ground pepper
  • 3 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 cups beef stock
  • 1 cup red wine

Preheat the oven to 450°F.

Place the rib roast fat-side up, bone side down, in a roasting pan just slightly larger than the roast itself. Season the beef all over with salt and pepper. Spread the mustard all over the top and sides of the beef. Sprinkle the fresh herbs all over the beef, patting lightly to adhere. (This can be done 24 hours in advance, and then the roast can be covered and stored in a refrigerator) Add the beef stock and wine to the bottom of the pan.

Roast the beef in a pre-heated oven, uncovered, for 20 minutes. Reduce the oven temperature to 350°F and continue roasting for about 1 hour and 30 minutes longer, basting occasionally, until the beef reaches the desired temperature. An instant-read thermometer inserted into the center of the roast should read 125°F for medium-rare, 130°F for medium.

Let the roast stand for 15 to 20 minutes before carving.

Pairing: The earthiness of the rosemary and thyme would pair nicely with a Cabernet or a good Nebbiolo.


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