Ben was hinting me that he does not have prime rib at home for a long time. So, I went out to buy a prime rib for dinner. I got a small one which weighs only about 2.5 pounds for our family of four.
Coincidently, I just saw a roast prime rib recipe in the Province paper at the Gourmet’s Guide by Eric Akis. So, I adapted the recipe with the ingredients I have in my pantry.
- 2.5 pounds prime rib roast
- 2 tablespoons grainy Dijon mustard
- 1 teaspoon of dried thyme
- coarse sea salt to taste
- coarsely ground black pepper to taste
- 2 cups beef stock
Prep time: 10 minutes; Cook time: depends on the size and doneness; Serves 4.