Veal Rib Roast with Pancetta and Rosemary

This is a very simple but elegant dinner entree that I served over the recent holidays.  I accompanied it with Baked Grits Gratin with Sherry Mushroom Topping.  I used a four rib roast, about three pounds, which served three people, but you can go with a larger roast.  Generally the cooking time is 20-25 minutes per pound, but the only way to be sure the roast is properly done is to use a meat thermometer pushed through to the center of the roast without touching any bones.  This recipe was found on a website called razzledazzlerecipes, although I increased the amount of ingredients for the roast's bread crumb packing as I found the original recipe was short.  The truth is, this dish is so easy that the amount of ingredients you use for packing the roast can be a matter of taste and personal preference.

Ingredients
4 oz pancetta, coarsely chopped  (you can substitute bacon)
2 tsp garlic, minced
1/2 cup bread crumbs, seasoned or unseasoned as preferred
5 tbsp Dijon mustard
2 tbsp olive oil
2 tbsp dried crumbled rosemary (or 4 tbsp fresh chopped)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4-chop veal rib roast (about 3 pounds)

The Recipe
Preheat oven to 375 degrees.

Over medium high heat, fry the pancetta or bacon until it renders its fat and begins to turn brown, but do not cook until crispy.

Transfer the pancetta and about two tablespoons of the rendered fat into a mixing bowl.  Add all the remaining ingredients (save for the roast) and combine well until you have a crumbly, but adhesive mixture.

Salt and pepper the roast, then pack the roast in the pancetta-rosemary breading, fat side up.

Roast in a shallow roasting pan 20-25 minutes per pound and until a meat thermometer reads 125 degrees.  Allow the roast to rest for 10-15 minutes before carving into chops and serving.