Prime Rib Roast with Dijon Pepper Crust

1. Preheat the oven to 350 F.
2. Prepare the roast: On a flat surface, season the meat on all sides with salt and freshly ground pepper. In a medium bowl, combine the two kinds of mustard and the peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast “fat” side up” and spread the peppercorn paste over the whole top.
3. Cook: When the oven is hot, place the meat in the center of the oven. Allow it to cook about 12-15 minutes per pound. (About 2- 2-1/2 hours depending) Cook until the meat reaches an internal temperature of 130F. Then, remove the pan from the oven and allow the meat to “rest” at least 30 minutes before slicing.Sauce: Remove the meat from the oven. Take the garlic halves out of the pan and reserve them; transfer the meat to a cutting board to rest. Pour off and discard excess grease from the roasting pan. Put the roasting pan over two burners on medium low heat, add the wine and bring to a boil. Reduce the liquid and then whisk in the mustard. Add the stock and simmer until the sauce thickens, 8-10 minutes. Add the vinegar. Simmer and adjust seasoning.
4. Serve: Cut the meat into single chops or slice more thinly and serve with the sauce in a gravy boat on the side.

TIPS:

• This is a simple recipe and a matter of testing it with a meat thermometer as you go.
• It is essential to place the meat on a rack inside a roasting pan so the meat is elevated off the bottom, allowing more hot air to circulate around it as it roasts.
• Count about 12 minutes per pound at 350 F for the meat. Aim for an internal temperature of about 130 F and then let it rest and carve.