3-rib beef rib roast (about 5-1/2 pounds)
1 tsp. salt
1/2 tsp. dried rosemary leaves, crushed
1/4 tsp. ground black pepper
1 medium lemon
1 1/2 cups fresh bread crumbs (from about 3 slices white bread)
1/2 cup chopped fresh parsley leaves
1 tbsp. olive oil
2 garlic cloves, minced
2 tbsp. Dijon mustard
Rosemary sprig for garnish

Preheat oven to 325 degrees F. In medium roasting pan (14" by 10"), place beef roast fat side up. Rub rosemary, salt and pepper over roast. Insert thermometer into center of the roast making sure the pointed end does not touch the bone. Roast beef for 1-1/2 hours.

Prepare coating: From lemon, grate 1/2 tsp. peel and squeeze 1 tbs. juice. In a small bowl, combine lemon peel, lemon juice, bread crumbs, parsley, olive oil, and garlic. Remove roast from the oven; evenly spread mustard on the top. Press bread mixture onto mustard-coated roast.

Roast 1 hour longer or until coating is golden and meat thermometer reaches 140°F. Internal temperature of meat will rise to 145°F upon standing.

When roast is done, place on warm large plate and let stand at room temperature 15 minutes to set juices for easier carving. Garnish with rosemary sprigs.

Serves 10.