Ingredients:
Makes 6-8 servings 5-pound rib roast, bone-in Salt and pepper to taste 1 cup maple syrup 1/3 cup Dijon mustard 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons freshly ground black pepper Ready-made bordelaise sauce Rosemary sprig for garnish

Instructions:
Preheat oven to 400 degrees. Place roast, with bones side up, in roasting pan. Using a knife, make incisions in the fat. Season entire surface with salt and pepper. Cover ends of bones with aluminum foil. In bowl, combine maple syrup and mustard, and baste roast with mixture. In another bowl, combine herbs and pepper, then season entire roast. Roast for 30 minutes. Reduce temperature to 300 degrees and cook for another 2 hours until the meat is done, but still rare (around 135 degrees). Wrap roast in aluminum foil and let sit for 10 minutes prior to carving. Garnish with rosemary. Serve with bordelaise sauce and Maple Caramelized Vegetables.