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KEEP SCREEN ON

Yield: Makes 6 to 8 servings

Ingredients
Ingredients
2 cups Düsseldorf mustard

2 tablespoons minced garlic

1/4 cup chopped fresh thyme

2 teaspoons freshly ground black pepper

1 teaspoon salt

Ingredients


1 (7 to 10-pound) prime rib roast

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Preparation Method

The day before roasting:

  1. Combine mustard, garlic, thyme, pepper and salt.
  2. Spread evenly over entire surface of prime rib.
  3. Wrap in plastic wrap and chill in Sub-Zero refrigerator overnight.

Roasting day:

  1. Two to 3 hours before roasting, remove prime rib from refrigerator and allow to sit at room temperature.
  2. Position oven rack to rack position 2. Preheat Wolf oven on CONVECTION ROAST at 500° F.
  3. Place prime rib on a roasting rack in large roasting pan.
  4. When oven is preheated, place in oven. Insert internal temperature probe in center of roast and set for 125°F. Roast for 30 minutes.
  5. Then reduce oven temperature to 300°F. Continue to cook 2 1/2 hours or until internal temperature has reached 125° F.
  6. Remove from oven and allow to “rest” for at least 20 minutes before carving.