Holiday Standing Rib Roast

• 4 to 6 pound standing rib roast, boneless
• ¼ cup Dijon mustard
• ½ cup green onions
• 3 cloves garlic
• Splash of olive oil
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• Pepper

Au Jus

• 1 cup beef broth
• 1 cup red wine
• ½ a stick of butter

In a roasting pan place the roast fat side up on a elevated rack.  Rub the entire roast down with the mustard and sprinkle with pepper.  In a food processor combine green onion, garlic, olive oil, rosemary and thyme.  Pulse until finely chopped and mixed.  Spread this mixture over the entire roast.  Insert meat thermometer into the thickest part of the roast, try to get the end of the thermometer into the center of the roast.  Place in oven preheated to 450 for 20 to  25 mins.  Then reduce heat on oven to 350 and bake until the internal temp is about 140 for rare, 160 for medium.  Usually about 1 to 1 and half hours.  Let meat stand for 20 mins before carving.  Also, it is important not to open the oven until the meat is close to done.

When the meat is about 30 mins from done combine all the ingredients for the Au Jus sauce in a shallow skillet.  Simmer for 20 to 30 mins until sauce has thicken and reduced by half.