Creole Mustard, Rosemary and Garlic Crusted Veal Rib Roast

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I have never roasted a prime rib roast and decided to do something different this Christmas. It was risky but decided on this recipe and everyone loved it. I didn't do the first step of the salt and pepper and I don't think it affected it. I drizzled a little more oil over it and placed some garlic and rosemary sprigs around the roast. It is an expensive cut of meat but well worth it for special occasions. The Crust was awesome

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This recipe turned out great. I started with a 5 pound roast, and there wasn't a drop left. Just be careful with the cooking time. My oven cooks evenly, and I don't typically have to adjust cooking times; but my roast was done in 1 hour instead of the antcipated 2.5-3. I kept thinking it couldn't be done, but the thermometer read 135 (actually two different ones were used. Luckily I had done the prep on the rest of dinner, so I was able to get it together during the resting time. We cut the meat after the rest, and sure enought it was a perfect medium-rare. This was an expensive cut of meat, but for Easter dinner it was nice, and I would make it again.

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Exceptional flavor is retained and enhanced with the slow cook follow up to the overnight preparation.