Dijon & Herb Rubbed Rib Roast with Chimichurri Sauce

Beef rib roast rubbed with dijon mustard herb mixture and slowly roasted for the perfect tenderness, then complete it with an easy chimichurri sauce. YUM!


  • 1 beef rib roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon steak seasoning blend
  • 1 teaspoon dried rosemary leaves

For the chimichurri sauce:

  • 1 cup lightly packed fresh parsley
  • 2 large cloves garlic
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup bone broth or water
  • 1/4 cup organic red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Preheat oven to 350°F.
  2. Combine Dijon mustard, steak seasoning and rosemary in a small bowl. Mix well and rub onto each side of your rib roast.
  3. Place the rib roast in a roasting pan, fat side up. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  4. When the roast is almost done, place all the ingredients for the chimichurri sauce in a food processor. Coarsely chop until blend.
  5. Remove roast when a meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  6. Carve roast into slices and serve the roast with the chimichurri sauce.


Rib roast recipe adapted from Beef Loving Texans.


Keywords: rib roast