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This prime rib is not only easy, but packed full of flavor. Use the pan drippings with a good Pinot Noir to make a fabulous sauce!
Let the roast sit at room temperature for 1 hour and 30 minutes.
Preheat your oven to 400ºF and spray your roasting rack with cooking spray.
In a food processor (a mini processor works great here!), pulse the peeled garlic cloves until minced. Add in the chopped thyme, chopped rosemary, mustard and olive oil. Pulse until combined.
Trim off any excess fat off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.
Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast.
Bake at 400ºF for 30 minutes. Reduce the heat to 350ºF (do not open the oven door!) and cook for another 30 minutes.
Pour in the beef broth and return the roast to the oven to cook for another 30-40 minutes or until the internal temperature registers at 135ºF.
Remove the roast and let it rest on a carving board while you make the au jus.
Place the roasting pan with all of the drippings on 2 burners and bring to a boil. Pour in the Pinot Noir and cook, stirring often for 6 minutes or until it reduces to 3/4 of a cup.
With a carving knife, slice the roast along the bones and set those off to the side. Slice the prime rib and serve with a tablespoon or so of the au jus over top.
Serves 12-14 people.
This recipe was adapted from Cooking Light magazine December 2011 issue.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!