Ingredients
Units
Scale
- 1 1/2 tbsp salt
- 1 1/2 tbsp black pepper
- 3.5 lb boneless prime rib roast
- 2 tbsp Dijon Mustard
Instructions
- Adjust oven rack to the middle posisiton and preheat to 500 degrees F. Line a rimmed baking sheet with aluminum foil and set wire rack in sheet. Spray the rack with cooking oil.
- Combine the salt and pepper in a bowl and mix well. Pat rib roast dry with paper towels and brush with mustard. Sprinkle with salt and pepper evenly only all sides. Optional - Insert a meat thermometer with a probe so that you can check the internal temperature of your roast without opening the oven door.
- Transfer roast to the baking rack, fat side up and place in the oven for 11 minutes.
- For older ovens that do NOT cool down on their own - Without opening the oven door, turn off the oven and leave the roast in the oven undisturbed for 2 hours. For newer ovens that DO cool down on their own - Without opening the oven door, turn the oven to "keep warm" and leave the roast in the oven undisturbed for 2 hours. Make sure that you check the internal temperature of your roast as ALL ovens vary in terms of how long as well as how hot they remain.
- Remove roast from oven after the 2 hours or when the roast hits the desired temperature, and let it sit for an additional 20 minutes. Transfer rib roast to a carving board and slice 1/4-1/2 inch thick. Serve along with horseradish.
Notes
- do NOT use a roast any larger than 5 lbs as this recipe will NOT work.
- for different size roasts up to 5lbs, see post for roasting time.
- use a meat thermometer with a probe to see the internal temperature of your roast
- make sure your oven temperature is accurate as ovens can be off by as much as 25 degrees F. which will not allow your roast to cook.
- Prep Time: 5
- Cook Time: 11
- Category: Main Meals
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 oz
- Calories: 290
- Sugar: 0
- Fat: 23
- Carbohydrates: 0
- Fiber: 0
- Protein: 19
