Herb-Crusted Rib Roast

1 3 rib beef rib roast (small end), about 5 ½ lbs with shine bone removed

1 tsp salt

½ tsp dried rosemary leaves, crushed

¼ tsp ground black pepper

1 medium lemon

1 ½ cups fresh bread crumbs (about 3 slices of bread)

½ cup chopped fresh parsley leaves

1 Tbls olive oil

2 garlic cloves, minced

2 Tbls Dijon mustard

Preheat oven to 325F. In medium roasting pan (about 14" by 10"), place beef rib roast, fat side up. Rub salt, dried rosemary, and pepper over roast. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef 1 ½ hours.

Prepare coating. From lemon, grate ½ tsp peel and squeeze 1 Tbls juice. In small bowl, combine lemon peel, lemon juice, bread crumbs, parsley, olive oil, and garlic. Remove roast from oven; evenly spread mustard on top. Press bread mixture onto mustard-coated roast.

Roast 1 hour longer or until coating is golden and meat thermometer reaches 140F. Internal temperature of meat will rise to 145F upon standing.

Let stand at room temperature 15 minutes to set juices for easier carving. Garnish with rosemary sprigs.

Makes 10 main-dish servings.