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Mustard, Peppercorn & Herb Crusted Prime Rib

This recipe brings a lot of flavor to the crust of the meat, while leaving the inside perfectly flavored and tender. One taste of this Prime Rib and dinner may never be the same at your house!

It's easy to get caught up in a routine of making the same dishes. Tonight, it's time for you to indulge! Spice up this week's dinner with some Prime Rib.  This recipe brings a lot of flavor to the crust of the meat, while leaving the inside perfectly flavored and tender. One taste of this Prime Rib and dinner may never be the same at your house!

 
Prep Time: 1.5 Hours
Cook Time: 1.5 Hours
Yield:
Difficulty: Easy

INGREDIENTS

  • 2 teaspoon fresh thyme finely chopped
  • 2 teaspoon fresh rosemary
  • 8 medium garlic cloves, finely chopped
  • 4 tablespoons kosher salt
  • 3 tablespoons peppercorn medley (the fresher the better here)
  • 3/4 cup Dijon mustard
  • 1(6-bone) standing beef rib roast (about 10 to 12 pounds)

Note: As for estimating how big a roast you’ll need, I always say to estimate 2 people for every rib.  While that looks like a lot of meat, It all seems to get eaten.

DIRECTIONS

  1. Place the first 4 ingredients (through salt) on a cutting board.  Using the back of a Swiss Diamond Chef’s knife, make a paste by pressing down on the blade of a chef’s knife and dragging the side of it across the garlic and salt at a 15-degree angle, smashing them together until a paste forms. Set aside in a bowl
  2. Crush the peppercorns using either the coarsest setting on a pepper mill, or placing the peppercorns in a bag and cracking them with a mallet.   
  3. Combine Peppercorns and mustard with the salt and herbs in the bowl
  4. Rinse the meat under cold water and pad dry with a paper towel.
  5. Following the line of the bones, cut the meat away in 1 piece leaving just enough to make a hinge.
  6. Rub the meat all over with the mustard - herb mixture. Fit the meat back onto the bones, matching the original position. Tie the meat onto the bones using 1 piece of twine in between each bone.
  7. Place the roast fat-side up on a Swiss Diamond Roasting Pan or in a Swiss Diamond Cast Iron Casserole and allow to sit at room temperature for 1 hour.  Meanwhile, heat the oven to 450°F and arrange a rack in the lower third.
  8. Roast for 45 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted into the center registers 125°F for medium rare, about 1 Hour to 1 Hour 30 minutes more (depending on the  size of your roast).
  9. Transfer the roast to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 20 to 30 minutes. Remove the twine and bones, slice, and serve.