Ingredients
- 1 (4 pound) bone-in prime rib beef roast
- 6 garlic cloves, peeled then sliced in half
- 3 tablespoon grainy Dijon mustard
- 1 tablespoon chopped fresh thyme leaves (if you like you could use more)
- 2 tablespoon fresh chopped Rosemary
- Salt and ground pepper
How to Make
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Step 1: Cut slits all over the roast with a sharp parfing knife. Place one of the garlic halves into each slit.
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Step 2: Brush dijon mustard all over the roast.
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Step 3: Rub with thyme and rosemary then sprinkle with pepper. Place into a greased shallow roasting pan. Cover and refrigerate 24 hours.
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Step 4: Remove roast and allow the roast sit on counter for 1 hour.
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Step 5: Preheat oven to 325 degreesF. Before you place in oven, sprinkle with salt.
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Step 6: Insert a meat thermometer into the thickest part of the roast.
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Step 7: Roast about 1 1/2 hours (for medium-rare) or until the meat thermometer registers 145F.
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Step 8: Once the roast is cooked transfer to a cutting board and let rest 20 minutes.
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Step 9: Slice the meat accross the grain into thin slices.
We hope you enjoy this recipe!
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