Written: 12/26/2022
My notes for preparing my prime rib roast
What
5.4lb prime rib roast (2 ribs) where the butcher separated the ribs from the meat.
Ingredients
Rib roast, pepper, salt, red wine, soy sauce, yellow mustard, Dijon mustard, fresh rosemary, garlic cloves, Herb de Provence
Time
Overnight, set out to room temp, prep work, ~2‑hour cook (2 ribs)
Steps
- Rub all over with coarse salt, coarse pepper, red wine, and soy sauce
- Refrigerate overnight
- Take out and allow to arrive at room temperature.
- Trim excess fat off the top
- Preheat to 400 degrees F
- Set rib bones (bow side down) and trimmings on the pan (trimmings around the rib bones). Recommend using a pan and not a roasting pan, since the rib elevates meat, and can baste
- Place in oven
- While those render, smear the meat with a mix of French’s Organic Classic Yellow Mustard, Grey Poupon’s Stone Ground Mustard, and olive oil
- Top with a smattering of Herb de Provence, to taste
- Smash few cloves of garlic, (around 5, as desired)
- Get 3 sprigs of fresh rosemary
- After the fat renders (for me it was about 20 minutes), take out of oven, put the rosemary on the rib, place the roast on top of that, set smashed garlic around the base with the rendered trimmings
- Crank it up to 450F
- Place back into oven
- After 30 minutes, lower the temperature to 300F, set a thermometer in sideways, and let it go.
- 120F degrees for medium rare, 135F for more done.
- Every 30 minutes, baste with drippings
- Remove from oven, set it on a cutting board, and tent for 15 minutes.
- Slice and serve immediately