Serves 4-6 maybe
A prime rib is not just delicious, but it's also really simple. This is my mom's recipe and for me is the quintessential roast beef. A handful of ingredients and a couple steps and you're there. A good instant read thermometer will help you nail the doneness. And don't skip the mustard - it's key for flavor (though it doesn't taste mustardy), promise.
Ingredients
1 4-5 pound prime rib
Kosher salt & fresh ground pepper
5 cloves garlic, minced
1/4 cup yellow mustard
3 tablespoons anchovy paste
Directions
Take the roast out of the fridge approx 2 hours before cooking and pat dry with paper towels
Preheat oven to 450
Season generously with the salt and pepper
Combine garlic, mustard and anchovy taste - mix well to combine and rub over the entire roast well
Place the roast into the oven for 20 minutes then turn down heat to 325 degrees
Cook approx 12-15 minutes a pound until you get the temp you want
For medium rare, look for a thermometer to read 125 degrees fin the center of the roast - 130 for medium
Once you hit your temp - take roast out of the oven and allow to rest for 20-30 minutes before carving - it will rise an additional 5 degrees while it rests