Prime Rib

If I could, I would eat prime rib every day, specially if it's cooked just right. I have tried prime rib in almost every state I've visited and to this day the best Prime Rib dinner I've ever had was at the Beverly Depot Restaurant in Beverly, Massachusetts. Recently, I've been craving prime rib and I decided to finally give it a try. The recipe is quite easy, it's the cooking that takes the longest. There are many recipes for prime rib out there and I combined two that I found to make this one. This is for a 6 lb. prime rib roast that has been trimmed and tied by my butcher. It serves 4 very hungry people.

INGREDIENTS

• 2 Tbsp. fresh Thyme, finely chopped
• 3 Garlic cloves, passed through a garlic press
• 3/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1/2 cup Dijon Mustard
• 6 lbs. standing prime rib roast, trimmed and tied with butcher string

DIRECTIONS

1. Mix the first 5 ingredients in a bowl.
2. Rub mustard marinade all over the prime rib and place it in a shallow baking pan. Let the roast sit at room temperature for 1 to 2 hours. It is very important that your roast be at room temperature before you cook it.
3. Pre-heat oven to 500 F.
4. Put a meat thermameter through the thickest part of your roast--make sure you don't put it next to the bone.
5. Place the prime rib in the oven for 30 minutes (5 minutes per pound), uncovered, at 500 F.
6. Lower the temperature to 350 F. Tent the prime rib with a piece of aluminum foil and cook for 1 hour. After an hour, check the temperature. Cook longer until it reaches your desired doneness. 135 is rare, 140 medium-rare and 150 and above is well-done. We like ours at medium-rare.
7. Remove prime rib from the oven and let it rest for 10 minutes before cutting. Serve with a side of horseradish and Yorkshire pudding.