A show-stopping masterpiece, this prime rib will make your guests think you labored for hours, when you really let the roast do all the work. Juicy, full of flavor and a holiday favorite.
- 1/2 cup Dijon mustard
- 2 Tbsp. rosemary, finely chopped
- 2 Tbsp. parsley, finely chopped
- 2 Tbsp. chives, finely chopped
- 2 Tbsp. garlic, finely chopped
- 2 Tbsp. Kosher salt
- 2 Tbsp. ground pepper
- 1 3-bone, center cut prime rib
Combine mustard, herbs, salt and pepper in a small bowl. Spread evenly on roast and let stand for 2 hours at room temperature prior to roasting.
Remove roast from fridge 2 hours before cooking. Spread rub evenly on roast and let stand for 2 hours. Preheat oven to 250 degrees. Place roast bone side down in a roasting pan, and cook in oven for about 3 hours, until internal temperature reaches 115 degrees for rare, or 125 for medium. Remove prime rib from oven and heat oven to 500 degrees. Once oven is up to temperature, cook prime rib until golden brown on the outside. Remove from oven, let rest for 20 minutes. To slice, remove ribs from the back of the roast and trim excess fat from the cap. Slice roast and serve.