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)


  1. 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.
  2. 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.
  3. 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).
  4. Transfer the roast to a carving board, cover it loosely with foil and let rest for 30 minutes.
  5. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.
  6. 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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