- Level: Easy
- Total: 2 hr 55 min (includes resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2073
- Total Fat
- 183 g
- Saturated Fat
- 72 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 91 g
- Cholesterol
- 385 mg
- Sodium
- 2103 mg
Prime rib is Ladd’s favorite meal and is a special occasion treat. Ree always likes to buy enough for leftovers, which she likes to put in sandwiches and salads.
- Level: Easy
- Total: 2 hr 55 min (includes resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2073
- Total Fat
- 183 g
- Saturated Fat
- 72 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 91 g
- Cholesterol
- 385 mg
- Sodium
- 2103 mg
Ingredients
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Directions
- Place the mustard, mayonnaise, rosemary, thyme, salt, pepper, red pepper flakes and garlic together in a food processor. Pulse until combined and smooth.
- Rub all over the prime rib, then let sit for at least 1 hour, or refrigerated up to overnight. If refrigerating, bring the prime rib to room temperature before roasting, about 1 hour.
- When ready to cook, preheat the oven to 500 degrees F. Place the prime rib on a rack in a roasting pan.
- Roast for 15 minutes, then drop the temperature to 325 degrees F and roast for another 60 to 70 minutes for medium-rare.
- Remove the roast to a cutting board and rest for 10 minutes.
- Place the roasting pan over medium-high heat. Whisk in the flour to make a roux. Season with a pinch of salt and pepper, then cook until dark golden, 2 to 3 minutes. Slowly whisk in the beef stock until you have the desired consistency.
- Slice the prime rib and serve alongside the jus with your favorite sides.
