Good one for when you have a large group at the house. Thanksgiving, Christmas, New years etc… It is a little pricey so take care to not over cook it! Invest in a thermo probe (meat thermometer).
- One 8 to 10 pound rib roast bone in if possible
- One head fresh garlic smashed and chopped
- 1/4 Cup cracked black pepper
- 1/4 Cup kosher salt
- 2 Sprigs chopped fresh rosemary
- 1 Cup Dijon mustard
- Let roast set out at room temperature for 30 minutes
- Preheat oven to 325 degrees
- Rub roast with mustard
- Season roast with salt, pepper, garlic, and rosemary
- Place roast in oven in a large roasting pan fat side up
- Bake for 2 to 2.5 hours (oven temperatures vary so keep a eye on it and test it with you meat thermometer).
- Roast should read 120 to 125 degrees in the middle when you take it out of the oven.
The rib roast is now rare. Let it sit at room temperature for 20-30 minutes uncovered. It will continue to cook and the final temperature will be 130-135 degrees a nice med rare. be sure you check the temperature every 30 minutes after the roast has been in the oven for 1 hour just to be on the safe side and your dinner isn’t ruined. I usually make a port wine rosemary Au jus with the prime rib. To make it: Take the roast out of the roasting pan. Place roasting pan (works best with a gas stove) on the stove and heat it on high heat. Add 2 cups of port wine 1/4 cup chopped rosemary and scrape the bottom of the pan with a wooden spoon. Add 4 cup of beef stock or store bought beef broth and bring to a boil. Season with salt and pepper.