In honor of our 10th year Palace Kitchen anniversary, here is one of the original grill items that we all fell in love with.

Mustard Glazed Rib Roast
Serves 6 to 8

At Palace Kitchen we put these beautiful prime rib roasts right on the rotisserie and slowly turn them over smoldering apple-wood. But at home you can just pop your rib roast in the oven.

Sometimes rib roasts are sold with a net over them. Be sure to remove the net before cooking to keep the delicious mustard crust intact.

½ cup Dijon mustard
1/3 cup minced shallots
2 tablespoons minced garlic
4 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
A 3 bone rib roast (about 6 to 7 pounds)

Preheat the oven to 400°F. To make the rub, combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small mixing bowl. Place the roast on a roasting pan with a rack. With a rubber spatula or your hands, spread the rub all over the roast. Place in the oven for 20 minutes. Reduce the oven temperature to 350°F. Roast another 40 minutes, then check with an instant reading meat thermometer. When the internal temperature reaches 115°F, the rib roast will be quite rare. Continue cooking the rib roast to the doneness you prefer (see Note). Let the roast sit 5 to 10 minutes to rest, loosely tented with foil, before removing the rib bone and slicing into servings.

To serve, sprinkle each slice of beef with salt and pepper. You can also grate a little fresh horseradish over each slice.

Note: Suggested Internal Temperatures for Removing Rib Roast from Oven:
Rare: 115º
Medium Rare: 125º
Medium: 135º