Ingredients
⅓ cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon chopped thyme leaves
2 teaspoons coarsely ground pepper
Kosher salt
3 tablespoons extra-virgin olive oil
11 pounds prime rib roast (4-rib chine bone removed)
Directions
- Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.
- Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.
- Remove the meat from the oven and reduce the temperature to 275°. Brush the mustard coating all over the top and sides of the meat and roast for about 2 1/2 hours hours longer, rotating the roasting pan 2 or 3 times for even browning. until a thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare).
- Transfer the roast to a carving board, cover it loosely with foil and let rest for 30 minutes.
- Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.
- Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.
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