Oven Roasted Prime Rib Bones
|Standing rib bones||4 Pound|
|Dijon mustard||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||2 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Dry thyme||1⁄2 Teaspoon|
|Pickled sweet cherry peppers||4|
Trim excess fat from ribs, then place ribs in a shallow roasting pan or broiler pan.
In a small bowl, whisk together mustard and vinegar.
Beating constantly, slowly pour in oil.
Then add garlic, thyme, Worcestershire, and pepper; beat until well blended.
Generously brush about two-thirds of the mustard mixture over all sides of meat, then pierce meat all over with tines of a fork.
Roast in a 425° oven, turning ribs over several times and basting with remaining mustard mixture, until done to your liking; cut to test 20 to 25 minutes for medium-rare.
To serve, cut into individual ribs; arrange on a warm platter and garnish with watercress and cherry peppers, if desired.