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Roast Prime Rib

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Ingredients

  • 1/4 cup smooth Dijon mustard
  • 1/4 cup grainy mustard
  • 1 (14 to 16-pound, 7-bone) whole prime rib roast
  • 1 tablespoon whole white peppercorns
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole green peppercorns
  • 1 tablespoon whole Sichuan peppercorns
  • Kosher salt

Details

Preparation

Step 1

In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.


Preheat the oven to 350 degrees F.

Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.

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