|Prime beef ribs||4|
|Freshly ground pepper||1/4 Teaspoon|
|Soft butter||50 Milliliter (3 Tablespoon)|
|Dry mustard||15 Milliliter (1 Tablespoon)|
Score the fat on the top of the roast into diamond shapes.
Rub the pepper on the fat.
Cream together the soft butter, dry mustard and salt.
Spread on the red part of the meat (not on the fat).
Place the roast rib-side down in the pan.
Roast, uncovered and without basting in a preheated 350°F (180°C) oven, 15 minutes per poud (500 g) for rare, 20 minutes per pound (500 g) for medium, or insert thermometer into thickest part of the meat, without touching the bone.
Cook according to taste as already explained.
When done, place the roast on a hot serving platter, this time resting on its broader flesh side.
Allow to stand in warm place 12 to 15 minutes before carving.
To make the gravy, place the roasting pan over direct heat, then choose which one of the three basic gravies you wish to make.