1 (6 lb.) rib roast (with bone)
Salt and pepper to taste

Heat oven and roasting pan to 500 degrees. Season roast with salt and pepper. Place rib roast in pan and sear at 500 degrees for 10 minutes.

Lower heat to 350 degrees and roast until internal temperature registers 125 degrees on a meat thermometer (approximately 90 minutes more, or 17 minutes per pound total cooking time).

After removing from oven, let roast stand for about 20 minutes. Meanwhile, make Mustard Sauce. Carve roast and serve with Mustard Sauce. Serves 8.

MUSTARD SAUCE:

1/2 c. dry white wine
4 tbsp. prepared yellow mustard
4 tbsp. Dijon mustard
4 tbsp. coarse grain mustard
2 c. heavy cream

Degrease pan drippings. Then deglaze pan by boiling the white wine in it for about 1 minute, scraping bits from the bottom of the pan with a wooden spoon while the wine boils.

Combine mustards and add to wine. Bring to a simmer. Add the cream and continue simmering, stirring occasionally, until sauce has been reduced and thickened to desired consistency, about 15 minutes.