FESTIVE ROAST

Prep Time: 5 min. Cook Time (medium done): 1 hr 40 min. - 2 hrs   2 tbsp 30 mL Dijon mustard 1 tbsp 15 mL lemon juice ½ tsp 2 mL dried oregano 1 tbsp 15 mL crushed peppercorns 4 - 5 lb 1.8 - 2.2 kg PRIME RIB or RIB EYE ROAST

Combine mustard, lemon juice and oregano; spread onto roast and top with peppercorns. Place roast, fat side up, on a rack in open pan. DO NOT ADD LIQUID; DO NOT COVER. Insert meat thermometer. Roast in 325°F (160° C) oven until meat thermometer is 5°F below the desired doneness. Remove from oven, cover with foil and let stand 15 minutes before carving. Cook Time Internal Temperature Rare - 20 min/lb (45 min/kg) 140°F (60°C) Med - 25 min/lb (55 min/kg) 160°F (70°C) Well - 30 min/lb (65 min/kg) 170°F (75°C) Makes 8-15 servings. TIP:  A meat thermometer is the best measure of doneness. A bone-in Prime Rib roast yields 2-3 servings per pound (500 g). A boneless Rib Eye roast yields 3-4 servings per pound (500 g). Nutritional Information PER SERVING: (100 g Cooked): 214 Calories 29 g Protein 10 g Fat 0.5 g Carbohydrates