Rib roast with garlic mustard rub from Friday Night Dinners (page 50) by Bonnie Stern

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Individual Yorkshire puddings; Country mash; Roasted ratatouille; Spinach and orange salad with honey orange dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on April 08, 2022

    This is a lovely rub for a prime rib roast - you can't lose with garlic, Dijon and rosemary. Starting at a high heat for a short time at the start followed by a lower heat, longer roast results in a nice crust and perfectly cooked rare / medium rare meat. A prime rib roast intimidated me until I tried it a few times.....a meat thermometer is a must for this pricey piece of meat!

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