Prime veal rib roast

1 roast veal prime rib, about 2 kg (4.5lb) with the bone, at room temperature for 1 hour

5 ml (1 tbsp) onion powder
10 ml (2 tbsp) ground black pepper
15 ml (1 tbsp) salt
5 garlic cloves, peeled and cut in half
20 ml (4 tbsp) fine ground thyme
60 ml (1/4 cup) Dijon mustard

1. Put the oven rack in the middle position.
2. Preheat the oven to 260°C (500°F).
3. In a bowl, combine all dry ingredient with Dijon mustard
4. Cut 10 slits into the veal meat and stuff garlic cloves into slits
5. Rub all over the roast with seasoning mixture.
6. Place the roast on the baking sheet, fat side up.
7. Bake for 45 minutes, then reduce oven temperature to 160°C (325°F) and continue cooking for 30 to 45 minutes or until internal temperature reaches 68°C (155°F) for well-done meat.
8. Remove the meat from the oven and let stand for 15 minutes.