Lucky you!!!! Cooking this is dead easy. While it roasts, you have time to do the sides. Be sure to bring the meat to room temperature before cooking and salt about it about 4 hours before or even overnight. It makes a big difference. You can even put the mustard glaze on in the beginning to help form a nice crust. Serve with a potato gratin and some fresh asparagus or a creamed spinach.

Standing Rib/Prime Rib roast

1/3 cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon chopped thyme leaves
2 teaspoons coarsely ground pepper
Kosher salt
3 tablespoons extra-virgin olive oil
One 5-rib 12- to 13-pound prime rib roast, chine bone removed

Preheat the oven to 450ð. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.
Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.
Remove the meat from the oven and reduce the temperature to 350ð. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120ð (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.
Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate.

*If the bones are not cut loose by the butcher, do so with a very sharp knife and tie them back on.

Enjoy your feast. This is the same way I did 4 roasts for about 60 people for Dads 75th birthday.

At the link, you'll find a method that I like. Cook it low and slow until it's cooked through to medium rare, then take it out to rest for 20-30 minutes for the juices to stabilize. During that time, turn the oven up to 500. pop it back in to the hot oven for 8 minutes to make a crust, and serve immediately. Perfection.

A probe thermometer (has a probe that stays in the meat with a cable that goes out of the oven to a small plastic box with a temp display) makes this a no brainer. Polder makes a good one, available for around $16 at Amazon. Worth every penny.

Here is a link that might be useful: prime rib

the classic presentation.. back in the day.. was the alton brown GOOD EATS episode on such ...

cant say i ever tried it.. not having a spare oven in the middle of the kitchen.. nor a ceramic cubby to cook in ... lol ...

but boy did it look good..

an abbreviated video at the link .. along with a recipe ... [the whole vid was much ore entertaining, but i couldnt find it quickly]

your DH is a good hunter/gatherer.. encourage him.. lol...

ken

Here is a link that might be useful: link

Nice. I hope you are having guests, because that is one big roast.

You can roast slow or you can roast using my favourite method - Barbara Kafka's high heat method. Perfect every time.

~Ann

I've done both high head roast and slow roast. We much prefer slow roasting. Since I always wet-marinate beef roasts it gets a lovely crispy crust even with low temps. Use a good temperature gauge no matter which method you select. And yes, pre-salting makes all the difference in the world!

Happy eating!

We often have a prime rib on Christmas eve -- the mustard rub above sounds delicious. We usually just use rosemary, S&P and then copious slivers of garlic that are embedded into tiny slits in the meat. Sometimes I use carrot/onion/celery in the base of the pan with a bit of liquid to help bolster and kickstart the jus. Some people, however, insist on a dry pan.

"------I need help! How do I cook this?---"

It depends on your preference. There is no single way. Some like it well done outside to raw interior, and some like it uniformly done from edge to edge.

There is no mystery with cooking meat. You know what happens to meat if you cook it at 212F. And you know if you cook meat too cold inside, it will be raw meat.

Use a good probe thermometer. It is highly unpredictable "Leave the meat out till it reaches room temperature" My room temperature is 62F. Summertime room temperature can be higher than 95F.

"Low & slow" give you much better chance of achieving what you want.

I am lazy and not skillful. I use sous vide. It guarantees exact repeatable end results, regardless of size of meat, and interior temperature.

As a matter of fact, often I cook directly from frozen without thawing. You can't mess up by over cooking. or under cooking. Another hour in the cooker? No problem.

Sous vide = ultra slow & ultra low.

Impossible to mess up $100 worth of meat.

dcarch