- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a large skillet over medium-high heat, brown the vegetables in half the oil (2 tbsp/30 ml). Season with salt and pepper. Transfer the vegetables to a plate and set aside.
- In the same skillet, brown the roast on all sides in the remaining oil, then place on a baking sheet. Set the skillet aside to reserve the cooking juices for the sauce. Brush the roast with the Dijon mustard. Season with salt and pepper. Add the vegetables and garlic cloves to the pan. Bake for 50 minutes or until a thermometer inserted in the meat reads 122°F (50 °C).
- Remove the roast from the oven and transfer the meat to a platter. Cover with aluminum foil and let rest for 10 minutes. Peel and purée the garlic cloves. Set aside. Keep the vegetables in the oven (turned off) while you prepare the sauce.
- Pour the honey into the reserved skillet over high heat. Deglaze with the wine and let reduce by half. Add the mustard, puréed garlic and broth. Cook for 1 minute while stirring. Add a little broth if needed.
- Remove the butcher’s twine and the bones from the roast. On a work surface, thinly slice against the grain. Serve with the vegetables and sauce.
A 2.5 lb (1.2 kg) rib roast generally makes three to four portions. If you want to prepare leftover roast beef sandwiches, serve this roast for three people. You can then prepare two or three sandwiches. For six people, buy two roasts of 2.5 lb (1.2 kg) each. A rib roast is not as tender as a tenderloin roast, but it is a very flavourful roast.