Dijon-Crusted Oven Roast with Shallot Gravy

This restaurant-style roast beef gets rave reviews like this one: “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” The shape of the roast has as much to do with the cook time as the size and the cut. Our time-test results are based on a 3-rib roast that was about 7-in (18 cm) long x 6-in (15 cm) wide x 3-in (8 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.