Rib Roast

Ease of preparation: easy

Preparation time: 30 minutes

Cooking time: 1 ½ hours

Standing time: 15 minutes

Serves 6

Ingredients

• 4 ½ (2.2 kg) rib roast, deboned and tied to the bone
• 1 tbsp (15 ml) wholegrain mustard
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) melted butter
• 2 tsp (10 ml) brown sugar
• The white of 3 leeks, cut in 4 inch (10 cm) chunks
• 3 onions, cut in ¼ inch (1/2 cm) slices
• 1 tbsp (15 ml) olive oil
• ½ cup (125 ml) chicken stock
• Salt and pepper

Method

1. Put the oven rack in the center. Preheat the oven to 375 °F (190 °C).
2. Salt and pepper the roast on all sides and put it in a roaster with the bone side down.
3. In a bowl, mix the mustards, butter and brown sugar. Spread on the meat. Insert a meat thermometer to the center of the roast. Roast in the oven for 20 minutes.
4. Oil the leeks and onions. Salt and pepper. Put the vegetables around the roast and add the chicken stock. Continue to roast for 1 hour and 10 minutes or until the thermometer indicates a temperature of 129 °F (54 °C) for a rare roast, or 145 °F (63 °C) for a medium roast. Set the roast aside on a plate. Cover the roast with aluminium foil and let stand for 15 minutes.