Ingredients
1
(2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)
1
1/2 tbsp English dry mustard (preferably Colman\'s)
Special equipment: an instant-read thermometer
Accompaniment: onion gravy
Directions
1.
Put oven rack in lower third of oven and preheat oven to 450°F.
2.
Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.
3.
Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).
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