Mustard-glazed Standing Rib Roast   

7 lb Standing Rib Roast
4 cloves garlic, chopped
1/3 cup Dijon mustard
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary and thyme
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp freshly ground pepper
sea salt to taste

Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight refrigerated.

Preheat your oven to 450°F. Turn on your broiler. Place roast on rack in roasting pan and broil about 4 minutes. Turn off broiler and continue to bake at 450°F for 30 minutes.

Reduce heat to 350°F and bake for 1.5 hours longer or until desired degree of doneness. Using a meat thermometer, remove roast when temperature reaches 140°F for rare or 160°F for medium.

Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 20 minutes before cutting. Carve into thin slices. Reserve juices for a pan gravy recipe.