Herb-Crusted Rib Roast

• 6 12-7 lbs beef rib roast
• 2 tablespoons Dijon mustard
• 14 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
• 34 teaspoon salt
• 14 teaspoon pepper

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.

beef, mustard, parsley, garlic, rosemary, thyme, fresh sage, salt, pepper

Taken from www.food.com/recipe/herb-crusted-rib-roast-108400 (may not work)