Roast Prime Rib with Dijon and Thyme

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.


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