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Rosemary Dijon Prime Rib




1 (5 pound) prime rib roast

3 cloves garlic, thinly sliced

kosher salt to taste

1/2 cup Dijon mustard, or to taste

3 sprigs fresh rosemary, leaves stripped, or more to taste



Preheat an oven to 450 degrees F (230 degrees C).

Slice small cuts along the outside edges of the roast; fill cuts with garlic slices. Generously salt the entire roast.

Spread a thin layer of Dijon mustard over the entire roast; generously sprinkle mustard layer with rosemary leaves. Place roast, bone side-down, in a baking dish.

Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

Place a meat thermometer in the thickest part of the meat not touching the bone.

Cook to your desired degree of doneness, or an internal temperature of at least 145 degrees F (65 degrees C) for medium, about 1 1/2 hours.

Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.


See also  Lemon Pepper Chicken

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