Mustard & Herb Roast Beef

DIRECTIONS:

Remove the skin from the garlic and use a zester to finely grate into a bowl. Add kosher salt, crushed peppercorns, mustard, and herbs; mix together until it forms a rough paste. Rub paste all over the roast. Cover, and refrigerate overnight.

Remove the roast from the refrigerator and place fat-side up in a roasting pan. Let it sit at room temperature for 1 hour. Meanwhile, heat the oven to 425F and arrange a rack in the lower third.

Roast for 30 minutes. Reduce the oven temperature to 350F and continue to roast until an instant-read thermometer inserted into the center registers 125F for medium rare, about 75-90 minutes more. Transfer the roast to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 20 to 30 minutes. Slice and serve.

INGREDIENTS:

5 medium garlic cloves, finely chopped
2 tablespoons kosher salt
3 tablespoons crushed peppercorns
1/2 cup SMAK DAB Beer Chipotle Mustard
2 tablespoons chopped rosemary and/or thyme
1 6-8 lb beef rib roast (or any good quality beef roast)

Carly Minishbeef, recipes