Prime Rib with Rub

By Cathie davidson

Makes 6-8 servings

Ingredients

• 1- 5 -6 lb bone in prime rib roast
• 6 Cloves of garlic
• 1/4 cup fresh rosemary leaves
• 1/2 cup fresh basil leaves
• 2 teas. Kosher salt
• 2 teas. Freshly ground black pepper
• 3 TBL. Dijon Mustard
• 3 TBL. Extra-virgin olive oil

Preparation

Step 1

1. Let roast stand at room temperature for 30 minutes. Preheat oven to 450 F.
2. In a food processor, finely mince garlic, rosemary, basil, salt and pepper. Add mustard and olive oil, processing to form a paste. Smear the paste over the top and sides of roast.
3. Cook the roast in a pan, bone side down, at 450F for 15 minutes. Reduce heat to 325F and cook for about 2 hours or until internal temperature reaches 110F, for rare to medium rare. I would check roast at 1.5 hours to ensure to not over cook.
4. Transfer the roast to cutting board and remove the bones. Loosely cover the roast with foil and let rest for 20 to 30 minutes. The internal temperature will rise between 5 to 10 degrees.
5. Carve meat into slices and serve.