Oven-Ready Prime Rib with Herb and Garlic Rub

• Beef
• Dijon mustard
• Thyme
• Garlic
• Parsley
• Rosemary
• Salt
• Pepper

Cooking Instructions 2-bone Prime Rib:

Preheat oven to 450°F. Remove the prime rib from the fridge and sit at room temperature for 30 minutes.  Remove from packaging and place fat side up in a roasting pan. Sprinkle liberally with kosher salt. Place in the oven on the middle rack and roast for 15 minutes. Reduce heat to 350°F and continue to roast prime rib until a thermometer inserted into centre of the roast reads 115°F, about 1 ¼ hours. Remove from the oven and transfer to a cutting board; let rest for 20 minutes, loosely tented with aluminum foil.  As the prime rib rests, the internal temperature will eventually rise to 125°F (medium-rare). Carve along the bone to remove the ribs. Place cut side down and carve against the grain into desired slices.  

Cooking Instructions 3-bone Prime Rib:

Preheat oven to 450°F. Remove prime rib from the fridge and sit at room temperature for 30 minutes.  Remove from packaging and place fat side up in a roasting pan. Sprinkle liberally with kosher salt. Place in the oven on the middle rack and roast for 15 minutes. Reduce heat to 350°F and continue to roast prime rib until a thermometer inserted into centre of the roast reads 115°F, about 1 ¾ hours. Remove from the oven and transfer to a cutting board; let rest for 20 minutes, loosely tented with aluminum foil.  As the prime rib rests, the internal temperature will eventually rise to 125°F (medium-rare). Carve along the bone to remove the ribs. Place cut side down and carve against the grain into desired slices.  

Internal Temperature & Doneness 

• Rare: 112-115°F  
• Medium Rare: 120-125° 
• Medium: 130-135°F
• Medium Well: 140-145°
• Well Done: 145°F+