INGREDIENTS:

Dijon mustard Mince
a few cloves of fresh garlic
Chop some sprigs of fresh
rosemary
Olive oil
Salt and pepper
*Combine and shmear
all over the meat

DIRECTIONS:

Do not be intimidated by the meat. The key is to start
with an excellent piece of meat and a few fresh
ingredients. Use a meat thermometer to achieve the
correct temperature. Remember if you go too far you
can’t go back – better to undercook slightly. Roast
uncovered in 375 oven until desired temperature.
* For a rare roast: 115°F.
* For medium rare: 120°F.
* For medium: 130°F.
Depending on the size of your roast, it can cook for 2+
hours—check the internal temperature of the meat. Let
it sit for 15 to 20 minutes before serving. As the prime
rib roast rests, the internal temperature will rise 5 to 10
degrees.