One key is to season liberally with salt and pepper.
You can do this even a full day in advance to let the flavors blend in.
Don’t skimp on fresh & hearty herbs.
Make sure they’re strong in flavor to hold up to the bold, assertive flavors in the roast. Dried herbs will work too, but the meat will benefit from a few hours of contact with the rub.
The critical step is making sure that the roast isn’t overcooked.
After about 2 hours in the oven, begin checking the meat’s internal temperature every 10 minutes. And remember to ask your guests how they like their meat cooked. You can always carve off a chunk and give it extra time. Outer pieces tend to be cooked more as well.
Prime Rib Roast
1 9 lb. Harris Ranch all-natural standing rib roast
3 T sea salt
2 T freshly ground pepper
3 T Dijon mustard
2 T garlic, minced
2 T fresh rosemary, minced
2 T fresh sage, minced
1. Preheat oven to 425 degrees. Place beef, fat side up, in shallow, heavy roasting pan. Sprinkle beef with salt and pepper, then rub in with hands. Mix mustard, garlic, and herbs in small bowl. Brush mustard mixture over all sides of the roast.
2. Roast for 15 minutes, then reduce heat to 325 degrees. Roast until meat thermometer inserted into center of beef registers 125 degrees for medium-rare, about 2 hours 45 minutes, covering with a layer of foil, if crust gets too dark.
3. Transfer beef to platter. Cover with foil to keep warm. Allow to rest at least 10 minutes before carving.