Dijon & Herb Rubbed Rib Roast with Chimichurri Sauce

• Paleo

• Meat

  • 1 Beef rib roast, Bone-In

• Produce

  • 2 large cloves Garlic
  • 1 cup Parsley, lightly packed fresh
  • 1 tsp Rosemary, dried leaves
  • 1 tsp Thyme, dried

• Condiments

  • 3 tbsp Dijon mustard

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 tbsp Seasoning blend, steak

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1/4 cup Red wine vinegar

• Liquids

  • 1/4 cup Bone broth or water

Found on delishplan.com

Description

Ingredients

• 1 beef rib roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
• 3 tablespoons Dijon mustard
• 1 tablespoon steak seasoning blend
• 1 teaspoon dried rosemary leaves
• 1 cup lightly packed fresh parsley
• 2 large cloves garlic
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1/4 cup bone broth or water
• 1/4 cup organic red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

• Preheat oven to 350°F.
• Combine Dijon mustard, steak seasoning and rosemary in a small bowl. Mix well and rub onto each side of your rib roast.
• Place the rib roast in a roasting pan, fat side up. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
• When the roast is almost done, place all the ingredients for the chimichurri sauce in a food processor. Coarsely chop until blend.
• Remove roast when a meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
• Carve roast into slices and serve the roast with the chimichurri sauce.

Nutrition