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Add a photoServings: 12
Ingredients
- 1 x 6 1/2 pound prime rib premium oven roast
- 1 Tbsp. black peppercorns
- 1/2 c. grainy or possibly Dijon mustard
- 2 tsp dry thyme
- 2 tsp extra virgin olive oil
Directions
- Preheat oven to 325 degrees F (160 degrees C).
- Place roast, fat side up, on rack in roasting pan; set aside.
- Between waxed paper, coarsely crush peppercorns with mallet; transfer to small bowl.
- Stir in mustard, thyme and oil; spread all over roast.
- Roast for about 2 hrs and 30 min or possibly till meat thermometer registers 140 degrees F (60 degrees C) for rare, or possibly till desired doneness.
- Transfer to cutting board and tent with foil; let stand for 15 min.
- Cut string from roast.
- Stand roast so bones are vertical; cut meat away from bones.
- Place, cut side down, on board and carve thinly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 12 servings | |
| Calories 608 | |
| Calories from Fat 412 | 68% |
| Total Fat 45.68g | 57% |
| Saturated Fat 18.09g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 232mg | 10% |
| Potassium 711mg | 20% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.1g | 0% |
| Protein 45.65g | 73% |
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