''Oh, the roast beef of England,'' sang Henry Fielding over two centuries ago—and this may be the sort of thing he had in mind. Ask butcher to trim fat and remove chine bone and short ribs from a prime rib roast. Reserve short ribs. Have butcher tie and weigh roast (cooking time is calculated by trimmed weight).
- 1 prime rib
- 3 Tbsp. flour
- 1 Tbsp. dry mustard
- 2 tsp. salt
- 2 tsp. freshly ground black pepper