By Timothy Hollingsworth
Few things will wow your guests like the sight of a huge prime rib roasting. Chef Timothy Hollingsworth kicks this staple up a knotch with a savory mustard and Herbs De Provence
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|1 Whole||7-bone prime rib roast|
|As Needed||extra-virgin olive oil|
|As Needed||kosher salt|
|As Needed||coarse ground black pepper|
|2 Cup||Dijon mustard|
|2 Cup||herbs de Provence|
Roasted Prime Rib with Timothy Hollingsworth
Note: this recipe requires an overnight marinade, plan ahead. A day before you are ready to cook, prep your prime rib. Trim any excess fat.
1 Whole 7-bone prime rib roast
Coat the prime rib evenly with olive oil to allow the seasoning to adhere. Season all sides of the roast generously with salt and pepper. Next, coat all sides evenly with a layer of Dijon mustard, and season liberally with the herbs de Provence. Let sit in the refrigerator for up to 24 hours, uncovered.
As Needed extra-virgin olive oil
As Needed kosher salt
As Needed coarse ground black pepper
2 Cup Dijon mustard
2 Cup herbs de Provence
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
Place the prime rib fat side up, directly on the grill grate or on a sheet tray, and roast for 3 to 3 ½ hours, or until the internal temperature reaches 110℉.
325 ˚F / 163 ˚C
110 ˚F / 43 ˚C
Pull the prime rib off the grill and allow to rest for one hour. The internal temperature will continue to rise as it rests, you are looking for a finished temp of 130℉ for medium rare.
Carve the roast. First stand the prime rib upright, and using a sharp, thin-bladed carving knife, carve along the bones, following the curvature of the bones as closely as you can until you cut through the base. Next, slice the roast into even slices, about 1” thick. To carve the bones, stand it upright again and slice along the bones. Enjoy!