How to Cook Prime Rib with Tom Douglas

How to Cook Prime Rib with Tom Douglas

Tom knocked out an excellent conversation on prime rib yesterday and the majority of classmates agreed that his mustard glaze using the flash oven method beat out the salt crust method.

Since we love to share, here’s our prime rib recipe that beat out the rest.


Serves 6 to 8

Sometimes rib roasts are sold with a net over them. Be sure to remove the net before cooking to keep the delicious mustard crust intact.

• ½ cup Dijon mustard

• 1/3 cup minced shallots

• 2 tablespoons minced garlic

• 4 teaspoons chopped fresh rosemary

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• A 3 bone rib roast (about 6 to 7 pounds)

Preheat the oven to 400F.

To make the rub, combine the mustard, shallots, garlic, rosemary, salt, and pepper in a small mixing bowl. Place the roast on a roasting pan with a rack.

With a rubber spatula or your hands, spread the rub all over the roast. Place in the oven for 20 minutes.

Reduce the oven temperature to 350F. Roast another 40 minutes, then check with an instant reading meat thermometer. When the internal temperature reaches 115F, the rib roast will be quite rare. Continue cooking the rib roast to the doneness you prefer (see Note).

Let the roast sit 1hour to rest, loosely tented with foil, before removing the rib bone and slicing into servings.

To serve, sprinkle each slice of beef with salt and pepper. You can also grate a little fresh horseradish over each slice.

Note: Suggested Internal Temperatures for Removing Rib Roast from Oven: Rare: 115º Medium Rare: 125º Medium: 135º