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.
Ingredients
- 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.
Instructions
 Preheat oven to 450F. Combine the mustard and thyme in a bowl. |
 Place the prime rib, bone-side down in a roasting pan. Brush the mustard thyme mixture on the meat side of the roast. Season with salt and pepper.Roast for 10 minutes, and then reduce oven temperature to 325F. Now I realize why I did not roast prime rib for a long time. Every time when I roast meat on high heat, my oven will smoke and the smoke alarm will go off. I have to ask Arkensen to help me frantically fan the alarm to get the alarm to to silence.
Cook the roast to the desired d oneness. For rare, allow approximately 20 minutes per pound. Internal temperature of the beef should be 125 to 130F before you remove it from the oven. For medium rare, allow 20 to 25 minutes per pound and internal temperature should be 130 to 135F. For medium, allow approximately 25 minutes per pound and internal temperature should 140F. For well done roast (I’m sure nobody would like this as the meat will be very tough), allow approximately 30 minutes per pound and internal temperature should be 150F before you remove it from the oven. |
 When the prime rib is cooked, transfer to a platter, tent with foil and rest for 15 minutes. |
 I intended to have the prime rib medium rare as Ben likes his beef but somehow I had overcooked it to medium. |
 While the prime rib rests, set the roasting pan on the stovetop over medium heat. Pour the beef stock and simmer. Serve the jus alongside in a bowl or sauceboat.
I also made a simple garlic steamed green beans as the side. |
 I also had a few potatoes, drizzle with oil and season with salt and a sweet potatoes wrapped in foil to be baked together with the roast. I like sweet potato while the rest of the family prefers potatoes to be served withe the roast prime rib. |
Looks yummy, Ben is one lucky man! Did you remove the string that’s tying the side of beef when you roast it? Apparently, I read somewhere it should be intact so the beef will cook evenly.
The rib look yummy. I have to try this recipe. I am a frequent visitor of your site but never left messages. Thank you for such a nice site.
BTW, I like the label you have put on your sea-salt jar. We have plenty of jars with various spices. My wife knows them, but I struggle to figure out powdered cumin from corriander!!
I have label the jars like yours. My weekend plan.
hello suanne…prime rib looks really good with the mustard/thyme…will have to give a try…
Just a thought….my oldest son is just a new graduating chef…and he says that he learned that you should never “tent” a roast meat…i have always tented my roasts…beef, pork, turkey, etc…
The tenting will cause heat to produce moisture and will extend the cooking time…which i think caused your medium rare to become rare…good idea to rest the roast a few degrees before your desired doneness as it will continue to cook 5 to minutes after you take it out of the oven…
anyone else have any thoughts on “tenting”?
cheers
frank
Frank, the tenting is actually done when the cooked roast is taken out of the oven. Its during the 5 to 8 mins resting period.
My culinary class chef instructor taught us to make it just that ….. like an A-frame tent, allowing a bit of steam and heat to escape out the ends. Don’t enclose the meat completely, it must breathe.
I made this tonight and it was a sucess. Yummy. Definately will make this recipe again. Careful not to over cook. It was still soft to the touch and moist but not as rare as I like.