Ingredients
6- rib rib roast (about 3 lbs)
3 Tbsp Dijon mustard
1 medium onion, minced
3 cloves garlic, minced
2 Tbsp paprika
1 Tbsp EACH dried basil, salt and crushed black peppercorns
2 tsp EACH dried thyme and celery seed
1 tsp EACH ground sage and cayenne pepper
Cooking Instructions
Place Pork in a shallow pan; rub with mustard. Combine remaining ingredients in a shallow dish and roll Pork in mixture to coat thoroughly.
Roast Pork at 325°F (160°C) for about 1-3/4 hours or until meat thermometer registers 155°F (68°C). Remove from oven; tent with foil and let stand 5 to 10 minutes before slicing.
6- rib rib roast (about 3 lbs)
3 Tbsp Dijon mustard
1 medium onion, minced
3 cloves garlic, minced
2 Tbsp paprika
1 Tbsp EACH dried basil, salt and crushed black peppercorns
2 tsp EACH dried thyme and celery seed
1 tsp EACH ground sage and cayenne pepper
Cooking Instructions
Place Pork in a shallow pan; rub with mustard. Combine remaining ingredients in a shallow dish and roll Pork in mixture to coat thoroughly.
Roast Pork at 325°F (160°C) for about 1-3/4 hours or until meat thermometer registers 155°F (68°C). Remove from oven; tent with foil and let stand 5 to 10 minutes before slicing.
