Ingredients:

  • 4-5 lbs prime rib roast (1.8-2.3 kg), bone-in preferred
  • 4 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons olive oil

Instructions:

  1. Remove the prime rib roast from the fridge and allow it to sit at room temperature for about 30 minutes.
  2. Preheat your oven to 450°F (232°C).
  3. In a bowl, combine garlic, Dijon mustard, rosemary, salt, pepper, and olive oil. Rub this seasoning mix all over the roast, ensuring even coverage.
  4. Position the roast, bone-side down, on a rack set in the roasting pan.
  5. Roast the meat at 450°F (232°C) for 20 minutes to create a crispy crust.
  6. Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 1 hour to 1 hour 10 minutes, or until the internal temperature reaches your preferred doneness.
  7. Remove from the oven and cover loosely with aluminum foil. Let rest for 20 minutes before carving to maintain juices.
  8. Slice against the grain and serve with your choice of sides.