INGREDIENTS

INSTRUCTIONS

-rib beef rib roast about 5 1/2 pounds 1 tsp salt 1/2 tsp dried
rosemary leaves, crushed 1/4    tsp ground black pepper 1 medium lemo
cup chopped fresh parsley leaves 1 tbs olive oil 2 garlic cloves,
minced 2 tbs. Dijon mustard rosemary sprig for garnish  I found this
recipe in the Decmber issue of "Good Houskeeping"  magazine. I have not
tried it yet but I'm planning to do it for  Hanukkah.  Preheat oven to
325 Degrees F. In medium roasting pan (14" by 10"),  place beef roast
fat side up. Rub rosemary, salt and pepper over  roast. Insert
thermometer into center of the roast making sure the  pointed end does
not touch the bone. Roast beef for 1 1/2 hours.  Prepare coating: From
lemon, grate 1/2 tsp.peel and squeeze 1 tbs.  juice. In a small bowl,
combine lemon peel, lemon juice, bread  crumbs, parsley, olive oil, and
garlic. Remove roast form the oven;  evenly spread mustard on the top.
Press bread mixture onto  mustard-coated roast. Roast 1 hour longer or
until coating is golden  and meat thermometer reaches 140 degrees F.
Internal temperature of  meat will rise to 145 degrees upon standing.
When roast is done,  place on warm large plate and let stand at room
temperature 15  minutes to set juices for easier carving. Garnish with
rosemary  sprigs.  Makes 10 servings.  Posted to JEWISH-FOOD digest V97
#327 by "Nina Geller"  <lanigel@hotmail.com> on Dec 17, 1997

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