Peppery Prime Rib Roast

by olga

Servings: 12 servings

INGREDIENTS

1 (6 1/2 lb.) prime rib premium oven roast (about 3 kg)

1 tablespoon black peppercorns (15 mL)

1/2 cup grainy or Dijon mustard (125 mL)

2 teaspoons dried thyme (10 mL)

2 teaspoons olive oil (10 mL)

INSTRUCTIONS

Preheat oven to 325°F (160°C).

Place roast, fat side up, on rack in roasting pan; set aside.

Between waxed paper, coarsely crush peppercorns with mallet; transfer to small bowl. Stir in mustard, thyme and oil; spread all over roast.

Roast for about 2 hours and 30 minutes or until meat thermometer registers 140°F (60°C) for rare, or until desired doneness.

Transfer to cutting board and tent with foil; let stand for 15 minutes.

Cut string from roast. Stand roast so bones are vertical; cut meat away from bones. Place, cut side down, on board and carve thinly. Serves 12.

Canadian Living

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Tagged: beef, maincourses, primerib add tags

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