Oven-roasted Prime Rib Bones

From http://inthekitchenwithkath.com

(Adapted from Sunset’s Quick Meals with Fresh Foods)

(Serves 3 – 4)

A 3½ - 4 pound rack of prime rib bones

1/3 cup Dijon mustard

2 tablespoons red wine vinegar

¼ cup oil

1 clove garlic, minced or pressed

½ teaspoon thyme

½ teaspoon Worcestershire sauce

¼ teaspoon pepper

Preheat the oven to 425˚.

Trim excess fat from the meat and put it in a roasting pan or broiling pan.

Stir the mustard and vinegar together. Whisk the mixture vigorously while slowly adding the oil. Add the remaining ingredients to combine.

Put about 2/3 of the mustard mixture all over the ribs.

Roast the ribs for 10 minutes, meaty side up. Turn the ribs over and baste with some of the remaining mustard sauce. Roast for 15 minutes. Turn the ribs over and baste again. Roast for 10 more minutes.

Cut the rack into individual ribs and serve.