Roast Beef with Mustard

Preheat oven to 425 F. Brush melted butter on all the lean surfaces of the meat. Mix together salt, pepper and mustard, then rub them all over the meat. Place the meat ribs downward in a shallow roasting pan. Insert a meat thermometer into the thickest part of the meat and calculate the cooking time as follows: 20 minutes at 425F, then reduce heat to 375 and cook for 15 minutes per pound for rare and 20 minutes per pound for med-rare. The meat is cooked when it reaches an internal temp of 130F for rare or 135 for med-rare. When the meat is cooked, put it on a warmed platter and leave it to stand in a warm place while you prepare the “sauce” or gravy. For thin gravy, drain excess fat from the roasting pan, then deglaze it with hot beef stock and wine, if using. If you prefer a thick gravy, leave a little of the fat in the roasting pan and stir in the flour. Cook while stirring on the stove-top, then pour in the hot stock. Continue stirring until the gravy is slightly thickened.