During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

This fabulous recipe for beef rib roast which serves 6-8 comes courtesy of the marvelous Saveur magazine. Photo courtesy of Andre Baranowski.

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.

Ingredients:

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

Directions

Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12" × 14" roasting pan. Cover loosely with plastic wrap and refrigerate for 2–3 days.

Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, 20–25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120° (for medium rare), about 2 hours more.

Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25–30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices. For tips on how to carve prime rib, please view Saveur's helpful carving tutorial.

Coming tomorrow: Golden Cheddar Puffs