Ingredients with Measurements:
- 1 (5-6 pound) bone-in prime rib roast
- 1/4 cup Dijon mustard
- 2 tablespoons fresh thyme leaves, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 450°F.
2. In a small bowl, mix together the Dijon mustard, chopped thyme, kosher salt, and black pepper.
3. Place the prime rib roast in a roasting pan, fat side up.
4. Rub the mustard and thyme mixture all over the prime rib roast.
5. Roast the prime rib in the preheated oven for 15 minutes.
6. Reduce the oven temperature to 325°F and continue to roast the prime rib until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium, about 2 to 2 1/2 hours.
7. Remove the prime rib from the oven and let it rest for 15 to 20 minutes before carving.
Time:
Preparation time: 10 minutes
Cooking time: 2 to 2 1/2 hours
5. Temperature:
Preheat oven to 450°F. Reduce oven temperature to 325°F for roasting.
Serving size:
This recipe serves 6 to 8 people.
Nutritional information:
Calories: 550
Fat: 42g
Saturated Fat: 17g
Cholesterol: 150mg
Sodium: 790mg
Carbohydrates: 1g
Protein: 43g
Substitutions for ingredients:
- You can use whole-grain mustard instead of Dijon mustard.
- You can use dried thyme instead of fresh thyme, but reduce the amount to 1 tablespoon.
Variations:
- Add minced garlic to the mustard and thyme mixture for extra flavor.
- Use rosemary instead of thyme for a different herb flavor.
- Make a horseradish cream sauce to serve with the prime rib.
Tips and tricks:
- Let the prime rib come to room temperature before roasting.
- Use a meat thermometer to ensure the prime rib is cooked to your desired doneness.
- Let the prime rib rest before carving to allow the juices to redistribute.
Storage instructions:
Store leftover prime rib in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover prime rib in the oven at 325°F until warmed through, about 10 to 15 minutes.
Presentation ideas:
Serve the prime rib on a platter with roasted vegetables and a side of horseradish cream sauce.
Garnishes:
Garnish the prime rib with fresh thyme sprigs.
Pairings:
Pair the prime rib with a full-bodied red wine, such as Cabernet Sauvignon.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the prime rib is cooking too quickly, cover it with foil to prevent it from burning.
- If the prime rib is not browning enough, increase the oven temperature to 475°F for the last 10 to 15 minutes of cooking.
Food safety advice:
- Always use a meat thermometer to ensure the prime rib is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Prime rib is a classic American dish that is often served during holidays and special occasions.
Flavor profiles:
The mustard and thyme mixture adds a tangy and herbaceous flavor to the prime rib.
Serving suggestions:
Serve the prime rib with a side of horseradish cream sauce and roasted vegetables for a complete meal.
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Taste: Savory, Tangy, Herbaceous, Rich