Standing Rib Roast

Ingredients

• 2 tablespoon Basil (fresh)
• 2 tablespoon Oregano (chopped)
• 2 tablespoon Parsley (fresh, chopped)
• 2 tablespoon Rosemary (fresh)
• 2 tablespoon Garlic (crushed)
• 1 tablespoon Black pepper
• 1½ tablespoon Salt
• 4 tablespoon Olive oil
• 2 tablespoon Black peppercorns
• 2 tablespoon Mustard seed
• ½ cup Mustard (whole grain)
• 2 tablespoon Worcestershire sauce
• 2 tablespoon Rosemary (fresh)
• ½ cup Sour cream
• 2 tablespoon Horseradish
• 2 teaspoon White pepper
• 2 teaspoon Worcestershire sauce

Instructions

1. Mustard Prime Rib: Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight.
2. Kevi's King of the Roasts: Slather on sauce, then apply horseradish and finally sprinkle with seasoning. Let sit overnight.
3. Allow roast to come to room temperature. Pre-heat oven to 200º. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8-10 minutes to do. About 1/2 cup of fat should render out during this process. Remove the roast from the pan and place a wire rack in the bottom of the pan. Set the roast on this rack. Place the roast in the oven and cook for 30 minutes per pound...it will take about 3 1/2 hours for a 7 pound roast. Meat temp should be around 125º for rare, 135º for medium rare. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5-10º and will allow the juices to re-distribute.
4. To make your AuJus, add some beef broth or red wine to the foil pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.