Rib Roast with Dijon & Herb Crust

1 3-rib beef rib roast (small end), about 8 pounds, with chine bone removed
1/3 cup mayonnaise
¼ cup Dijon mustard
1 tablespoon lemon juice
2 teaspoons dried savory leaves
1/3 cup grated Parmesan cheese
¼ cup minced parsley
3 tablespoons dried bread crumbs

About 3 ½ Hours Before Serving:

1) In large roasting pan, place roast fat-side up. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone or fat. Roast beef in a 325 degrees oven until thermometer reaches 140 degrees for rare (about 23 to 25 minutes per pound) or until of desired doneness.
2) After Beef has roasted 2 ½ hours, prepare coating: In small bowl, stir mayonnaise, mustard, lemon juice, and savory until blended. In another small bowl, mix cheese, parsley, and bread crumbs.
3) Evenly spread mayonnaise mixture over roast; pat bread-crumb mixture onto mayonnaise mixture. Roast about 30 minutes longer or until coating is golden and beef is of desired doneness.
4) When beef is done, place on warm large platter, let stand 15 minutes for easier carving.