1. Remove the rib roast from the refrigerator and let it sit at room temperature for 1.5 hours before roasting. This ensures even cooking throughout the roast.
2. Preheat your oven to 450°F (232°C).
3. To create the mustard-herb rub, combine Dijon mustard, cracked black pepper, rosemary, thyme, kosher salt, granulated garlic, and onion powder in a mixing bowl.
4. Generously coat the entire roast with the mustard-herb mixture, ensuring even coverage.
5. Place the roast in a roasting pan, bone side down. Roast at 450°F for 20 minutes to develop a flavorful crust.
6. Reduce the oven temperature to 325°F (163°C) and continue cooking until the roast reaches your desired internal temperature:
- Rare (120–125°F): Approximately 1.5 to 2 hours
- Medium Rare (130–135°F): Approximately 2 to 2.5 hours
- Medium (135–145°F): Approximately 2.5 to 3 hours
Chef Walzog recommends pulling the roast at 128° F for perfect doneness.
7. Use a meat thermometer to check the internal temperature at the thickest part of the roast, avoiding the bone. Begin checking the temperature 30 minutes before the end of the estimated cooking time.
8. Once the roast reaches your desired temperature, remove it from the oven and tent it loosely with foil. Let it rest for 20 minutes. During this time, the temperature will rise an additional 5–10°F due to carryover cooking.
9. Slice the roast into generous portions, sprinkle with Maldon salt for a finishing touch, and serve.
Chef’s Tips
- Use a Meat Thermometer: For best results, insert an instant-read or probe thermometer into the thickest part of the roast, avoiding the bone. Begin checking the temperature 30 minutes before the end of the estimated cooking time.
- Temperature Variability: Factors like roast shape, oven calibration, and starting meat temperature can slightly alter cooking times. Keep a close eye on the thermometer.
- Carryover Cooking: Resting is critical for the juices to redistribute, and the meat will continue to cook slightly during this time.
- Maldon Salt Garnish: The flaky texture and subtle crunch of Maldon salt elevate the flavors of the roast, so don’t skip this final touch!
- Leftovers: Save leftovers for prime rib sandwiches or add to soups for a luxurious twist.
