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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
1 Whole 7-bone prime rib roast
extra-virgin olive oil
kosher salt
coarse ground black pepper
2 Cup Dijon mustard
2 Cup herbs de Provence
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
: 325 ˚F
: 110 ˚F