Ingredients:

  • 4–5 lbs Bone-in Prime Rib Roast (Standing Rib Roast)
  • 3 Tbsp Coarse Kosher Salt
  • 1 Tbsp Freshly Cracked Black Pepper
  • 4 large cloves Fresh Garlic, minced
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme leaves, stripped
  • 2 Tbsp Olive Oil
  • 2 Tbsp Dijon Mustard

Instructions:

  1. Temper the Meat: Remove roast from refrigeration 2–3 hours prior to cooking. Pat thoroughly dry using paper towels.
  2. Prepare the Rub: In a small bowl, combine kosher salt, pepper, minced garlic, rosemary, and thyme.
  3. Apply the Binder: Brush the entire surface of the beef liberally with Dijon mustard.
  4. Apply the Crust: Rub the herb and salt mixture evenly over all exposed surfaces of the beef.
  5. Set Up the Roast: Place the roast, fat-side up, onto the V-rack inside the roasting pan.
  6. Initial High Heat Sear: Preheat oven to 450°F (230°C). Roast for 15–20 minutes to set the crust.
  7. Slow Roast: Reduce the oven temperature to 250°F (120°C). Continue roasting until the internal temperature reaches the desired level.
  8. Monitor Temperature: Insert the probe thermometer into the thickest part of the meat, avoiding bone. Remove the roast from the oven when it is 5–10 degrees below your target temperature (e.g., remove at 120°F for medium-rare).
  9. The Rest: Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 60 minutes.
  10. Carve and Serve: Slice against the grain and serve immediately.