Mustard Crusted Veal Rib Roast

• 6 rib R.T.S. French style 4x4 rib roast rack

Crust Coat

• 1 large onion, chopped
• 10 cloves of garlic, peeled
• 250 ml (1 cup) Dijon mustard, as needed
• 125 ml (1/2 cup ) olive oil, as needed
• 250 ml (1 cup) seasoned breadcrumbs, as needed
• Ground thyme to season
• Salt and pepper to season

1. Season roast with salt, pepper and ground thyme. Using a paring knife, make several slits in the veal roast and set aside.
2. In a blender combine onion, garlic, mustard and oil. Blend until smooth. Stuff slits with mustard mixture and rub the entire roast with remaining blend. Cover roast with breadcrumbs. Place on rack in roasting pan. Cover with plastic wrap and refrigerate for 24 hours. Remove roast from refrigerator and discard plastic wrap. Bring roast to room temperature before cooking.
3. Preheat oven to 425°F (220°C) and cook for 30 minutes. Reduce heat to 350°F (175°C) for about 3 hours for medium rare or when the internal temperatures reaches 135°F (60°C). Remove from oven and let stand 20-25 minutes before carving.
4. Slice roast into individual servings and serve with a side of seasonal vegetables.