- 2kg/4.5 lbs Prime rib/rib of beef
For the Honey Mustard Rub
- 1 tbsp coarse salt
- 3 cloves garlic minced
- 4-5 sprigs rosemary
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp olive oil
Take the beef out of the refrigerator. In a small bowl combine the minced garlic, chopped rosemary, coarse salt, honey, Dijon mustard and olive oil. Rub it all over the prime rib and let it sit at room temperature for 45 minutes to 1 hour to allow the meat to come to room temperature for more even cooking. Preheat the oven to 450F/230C.
Place the prime rib in a roasting pan fat side up. Roast in the preheated oven for 25 minutes. Reduce the temperature to 350F/180C and continue roasting for 40 minutes longer for the size of the beef specified in this recipe. Add 15 minutes for each additional pound of beef. (See the timing chart in the main body of the article.) The internal temperature of the meat should read 130F/55C for medium rare.
Take out of the oven and loosely cover with aluminium foil. Let the meat rest for 30 minutes before carving.
Calories: 632kcal | Carbohydrates: 7g | Protein: 26g | Fat: 55g | Saturated Fat: 22g | Cholesterol: 114mg | Sodium: 1304mg | Potassium: 430mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg