Herb Crusted Rib Roast
Roast beef 1 1/2 hours. After beef has roasted 1 1/2 hours, prepare coating: From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, combine lemon peel, lemon juice, bread crumbs, parsley, olive oil and garlic. Remove roast from oven; evenly spread mustard on top. Press bread mixture onto mustard coated roast.
Roast 1 hour longer or until coating is golden and meat thermometer reaches 140F. Internal temperature of meat will rise to 145F, medium rare upon standing. When roast is done, place on warm large platter, and let stand at room temperature 15 minutes to set juices for easier carving.
Garnish with rosemary sprigs.