Nowadays, most meat markets sell standing beef rib roasts whose smaller connective bones—called the chine bone and the feather bones—have already been removed (the chine is often tied back on to protect the meat from the oven's intense heat), which makes the meat easier to carve and produces a more handsome roast. Some markets will even slice the meat off the rib bones and then tie them back on; we found that the roast came out juicier when the bones were left attached. Either way, be sure the roast is tied at intervals between the rib bones; otherwise the flavorful crust may peel away from the meat during roasting.
- 1 (5-bone) beef standing rib roast (10-12 lbs.), chine bone removed and tied back on
- 2 tbsp. kosher salt
- 1 1⁄2 tbsp. dry mustard, preferably Colman's
- 1 1⁄2 tbsp. chopped fresh rosemary leaves
- Coarsely ground black pepper, to taste