(Cooking Light recipe–tweaked)
3/4 cup italian bread crumbs
5 pound rib roast, bone in
1/2 tsp black pepper
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/3 cup Dijon mustard
1 tsp chopped fresh thyme
5 garlic cloves, minced
Instructions:
Season roast with pepper and in a skillet brown on all sides (med-high heat). Remove from heat. Blend fresh herbs and garlic with mustard, brush over roast. Lastly, pat it down with breadcrumbs. Place roast on rack in cooking pan.
Preheat oven to 200F degrees. Roast for 3 hours (or until center of roast reaches 135F degrees).
