1 standing beef rib roast, small end (about 7 pounds or 6 ribs)
1/4 cup Dijon mustard
4 teaspoons cracked black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
Preheat oven to 325 degrees. In a small cup, mix the salt, pepper, and thyme. Place roast in a shallow roasting pan. With a spatula, coat all surfaces of the roast with the mustard. Press in the seasoning mixture, distributing evenly over the mustard covered roast. Roast meat at 325 degrees for about 25 minutes per pound for rare, or until meat thermometer inserted in center reads 140 degrees. Slice serve with pan juices. Note: Allow one rib for every two people. For easy carving, ask butcher to cut meat from rib bone, then to tie bones back in place with butcher string. This will give you the flavor of the bones without the serving mess. Serves 12.