|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 or pressed|
|Thyme leaves||1/2 Teaspoon|
Trim excess fat from meat and place ribs in a shallow roasting pan or broiler pan.
In a small bowl, stir together mustard and vinegar.
Beating constantly with a wire whisk, slowly pour in oil.
Then add garlic, thyme, Worcestershire, and pepper and beat until well blended.
Generously brush about 2/3 of the mustard mixture over all sides of meat, then pierce meat all over with tines of a fork.
Roast, uncovered, in a 425° oven for 20 to 25 minutes for medium-rare, or until done to your liking when slashed; turn ribs over several times during roasting and baste with remaining mustard mixture.
Cut into individual ribs; arrange on a platter and garnish with watercress and cherry peppers, if desired.
Serving size Complete recipe
Calories 4704Calories from Fat 2814
% Daily Value*
Total Fat 313 g481.5%
Saturated Fat 101 g505%
Trans Fat 0 g
Sodium 1708 mg71.17%
Total Carbohydrates 6 g2%
Dietary Fiber 1 g4%
Protein 438 g876%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet