Rib Roast with Blue Cheese Crust

For a truly luxurious version, use Roquefort cheese.

Trim excess fat from the surface of the roast. Season the roast all over with the salt and pepper. Let the roast stand at room temperature for at least 1 and up to 2 hours.
Position a rack in the center of the oven and preheat the oven to 450°F. Stand the roast, bone side down, in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 350°F. Continue roasting for 1 hour more.
Remove the roast in the pan from the oven. Spread the mustard over the top of the roast. Mix the bread crumbs and blue cheese together in a small bowl. Press the crumb mixture in a layer over the mustard. Return to the oven and roast until the crust is golden brown and an instant-read thermometer inserted in the center of the meat registers 130°F for medium-rare meat. (If the crust has browned before the roast is cooked to the desired temperature, tent the roast with aluminum foil.)
Carefully transfer the roast to a carving board and let stand for 15 to 20 minutes. Carve the roast and serve hot.