Description
This Mustard Herb Prime Rib Roast is the perfect centerpiece for a special family dinner, holiday gathering, or cozy weekend meal. Juicy, tender, and bursting with flavor from Dijon mustard, garlic, and fresh herbs, this roast is both impressive and approachable. With simple ingredients and clear steps, even first-time cooks can achieve a restaurant-quality roast at home. Its aromatic crust and rich, savory interior make it a dish that will have everyone asking for seconds.
Ingredients
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1 (4–6 lb) prime rib roast, bone-in
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3 tablespoons Dijon mustard
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 tablespoon fresh rosemary, finely chopped
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1 tablespoon fresh thyme, finely chopped
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional, for color)
Instructions
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Remove the prime rib from the refrigerator and let it sit at room temperature for 1–2 hours to ensure even cooking. Pat dry with paper towels.
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Preheat the oven to 450°F (230°C). Position the oven rack in the center.
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In a small bowl, combine Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika. Mix until smooth.
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Spread the mustard herb mixture evenly over the entire roast, pressing gently to adhere.
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Place the roast on a roasting rack in a large roasting pan, fat side up. Roast at 450°F (230°C) for 20 minutes to form a flavorful crust.
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Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare or 130°F (54°C) for medium, about 1.5–2 hours depending on roast size.
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Remove the roast from the oven and tent loosely with foil. Rest for 20–30 minutes to allow juices to redistribute.
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Carve against the grain into thick slices and serve with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
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Allowing the roast to come to room temperature ensures even cooking.
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Use a meat thermometer for accurate doneness.
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Resting the meat prevents juice loss and ensures tenderness.
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Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 3 months.
- Prep Time: 20 minutes + 1–2 hours to bring to room temperature
- Cook Time: 1.5–2 hours