PRIME RIB
From Saveur Magazine. I serve prime rib or Ina Garten's beef tenderloin for Christmas dinner. I'm adding this recipe to my list!
Provided by KathyP53
Categories Roast Beef
Time P2DT2h
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set beef in a 12x14-inch roasting pan. Cover loosely with plastic wrap and refrigerate for 2-3 days.
- Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature.
- Arrange rack in lower third of over and heat to 450°F.
- Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce heat to 325°F; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120°F for medium rare, about 2 hours.
- Transfer roast to a carving board and let rest for 25-30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices.
Nutrition Facts : Calories 1898.4, Fat 167.2, SaturatedFat 68.7, Cholesterol 408.2, Sodium 2044.8, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 91.6
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