2 1/2 lb. standing rib roast
2 tbsp. Dijon mustard
1 tsp. freshly ground or cracked black pepper
2 large red peppers, cored and seeded
12 small white onions

Makes 6 to 8 Servings

Recipe from Chatelaine Cook Book
 

If the roast has been refrigerated, bring it to room temperate before cooking.  Preheat oven to 325 degrees.  In a small bowl, stir the Dijon with the pepper.  Brush the mustard mixture over the fat on the meat.

Place the meat on a small rack set in a shallow baking pan.  Slice the red peppers into 1 1/2" wide strips.  Lay them evenly around the roast in the pan.  Peel the white onions and place them around the roast.

Roast the meat, uncovered, in the center of oven for about 50 min.  The roast will need about 20 min. per pound for rare meat.  Then, to richly brown the meat, increase the oven temperature to 500 degrees and continue roasting the beef for about 5 to 7 more min. or just until evenly browned.  Watch the roast carefully.

Remove the roast to a heated platter.  Cover loosely with foil.  Let the meat stand for 15 min. before carving.

Meanwhile, transfer the roasted onions and peppers to a paper towel lined platter.  Cover loosely to keep warm.  Carve the beef into thin slices and serve it with the roasted onions and peppers on the side.