Rib Roast with Thyme-Mustard Jus

Preparation Mix mustard and 2 teaspoons thyme in small bowl. Place beef in heavy large roasting pan. Coat beef with mustard mixture. Cover; let stand 1 1/2 hours at room temperature or refrigerate overnight. Preheat oven to 375°F. Scrape off marinade from beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into center of beef registers 120°F, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep warm. Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burners on medium-high heat. Add wine and 1/2 cup water. Boil until juices are reduced to 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme. Cut beef into 1/2-inch-thick slices. Sprinkle with salt and pepper. Serve beef with reduced juices.

Preparation Mix mustard and 2 teaspoons thyme in small bowl. Place beef in heavy large roasting pan. Coat beef with mustard mixture. Cover; let stand 1 1/2 hours at room temperature or refrigerate overnight. Preheat oven to 375°F. Scrape off marinade from beef; reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into center of beef registers 120°F, about 10 minutes longer. Transfer beef to cutting board. Tent with foil to keep warm. Pour pan juices into 1-cup glass measuring cup. Spoon fat off top of pan juices. Return juices to pan. Place pan atop burners on medium-high heat. Add wine and 1/2 cup water. Boil until juices are reduced to 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme. Cut beef into 1/2-inch-thick slices. Sprinkle with salt and pepper. Serve beef with reduced juices.