Beef Rib Roast with Blue Cheese Crust
To many cooks, a large, impressive rib roast is the main course of choice for a winter holiday feast. No many how many other options are considered, I usually fall back on good old rib roast. In an effort to make it different than the straightforward version I’ve offered in the past, here is a glorious roast with a delicious crust to accent the lush meat. For a truly luxurious version, use Roquefort cheese. However, I have used less expensive Danish Blue with great success. I like this roast just as it is, but you can serve a sauceboat of homemade beef broth alongside to make it “au jus.”

Temperature is a key factor with roast beef. Let the beef stand at room temperature for 2 hours before roast so it will roast more evenly Use a meat thermometer to gauge the internal temperature. And let the roast stand, allowing for residual heat to continue the cooking, before serving.
  • One3 1/2-pound rib roast(see Note)
  • 1 1/2teaspoons kosher salt
  • 1/2teaspoon freshly ground black pepper
  • 1tablespoon Dijon mustard
  • 2/3cup fresh bread crumbs
  • 1/2cup (2 ounces) crumbled blue cheese
  1. Trim excess fat from the surface of the roast. Season the roast all over with the salt and pepper. Let the roast stand at room temperature for at least 1 and up to 2 hours.
  2. Position a rack in the center of the oven and preheat the oven to 450°F. Stand the roast, bone side down, in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 350°F. Continue roasting for 1 hour more. The roast should be about 110°F.
  3. Remove the roast in the pan from the oven. Spread the mustard over the top of the roast. Mix the bread crumbs and blue cheese together in a small bowl. Press the crumb mixture in a layer over the mustard. Return to the oven and roast until the crust is golden brown and an instant-read thermometer inserted in the center of the meat registers 130°F for medium-rare meat, about 25 minutes longer. (If the crust has browned before the roast is cooked to the desired temperature, tent the roast with aluminum foil.)
  4. Carefully transfer the roast to a carving board and let stand for 15 to 20 minutes. Carve the roast and serve hot.
Recipe Notes

Note:  For a larger roast, allow an extra 15 minutes per pound roasting time.

Rib Roast Au Jus:  Remove the cooked roast from the roasting pan.  Discard any fat or bits of crust in the pan, but leave any browned juices on the bottom.  There are usually not very many juices, so don’t think you have done something wrong! Heat the pan over high heat on the stove.  When the juices sizzle, pour in 2 cups beef stock (preferably homemade, but canned low-sodium broth is fine) and bring to a simmer, scraping up the browned bits.  As soon as the stock boils, transfer it to a gravy boat.